Non-Fermented Geotjeori Kimchi (Quickest Homemade Kimchi)

Name: Non-Fermented Geotjeori Kimchi (Quick Recipe)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1/2 small napa cabbage; 1 tbsp salt ((for salting cabbage)); 0.5 tbsp sugar ((for salting cabbage)); 2 tbsp gochugaru ((Korean red pepper flakes)); 0.7 tbsp sugar; 3 tbsp Korean fish sauce ((anchovy aekjeot)); 1 tbsp plum syrup ((maesil cheong) - optional: if you don't have it, skip or add 0.2 tbsp extra sugar); 1 tbsp minced garlic; 1 pinch MSG ((optional)); 1/4 green onions; 1 tbsp toasted sesame seeds ((optional))

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Geotjeori kimchi is a fresh, non-fermented Korean cabbage kimchi that's ready to eat in 30 minutes—no fermentation required. It delivers authentic spicy, umami flavor with minimal prep, making it ideal for beginners and quick weeknight sides.

🌍Korean 🥗Pescatarian 🏷️Banchan 🏷️Cabbage 🏷️Healthy

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🏷️Low calories

🏷️Low carb

Non-Fermented Geotjeori Kimchi (Quickest Homemade Kimchi)

Total

35 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Blondekimchi · by Blonde Kimchi

Ingredients

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1/2 small napa cabbage
1 tbsp salt ((for salting cabbage))
0.5 tbsp sugar ((for salting cabbage))
2 tbsp gochugaru ((Korean red pepper flakes))
0.7 tbsp sugar
3 tbsp Korean fish sauce ((anchovy aekjeot))
1 tbsp plum syrup ((maesil cheong) - optional: if you don't have it, skip or add 0.2 tbsp extra sugar)optional
1 tbsp minced garlic
1 pinch MSG ((optional))optional
1/4 green onions
1 tbsp toasted sesame seeds ((optional))optional

11 Ingredients

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Instructions

1
Cut the napa cabbage in half.
2
Remove the innermost small leaves and set them aside. Slice the remaining cabbage diagonally into bite-sized pieces.
3
Sprinkle 1 tbsp salt and 0.5 tbsp sugar evenly over the cabbage and let it sit for 30 minutes to draw out moisture.
4
Rinse the salted cabbage thoroughly in water and squeeze out as much water as possible — any leftover moisture will make the seasoning taste weak.
5
In a mixing bowl, combine all kimchi seasoning ingredients: gochugaru, sugar, fish sauce, plum syrup, minced garlic, and MSG. Mix well.- If you don’t have plum syrup, skip it or add 0.2 tbsp more sugar.
6
Add the drained cabbage to the seasoning and mix until evenly coated.
7
Cut 1/4 bunch of green onions into large pieces and gently mix them in. Avoid mixing too hard, as it can make the green onions smell grassy.- If you don’t have green onions, you can use thinly sliced leeks instead.
8
Finish with a sprinkle of toasted sesame seeds on top (optional).

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Salt the cabbage for exactly 30 minutes to draw out moisture without over-salting; don't skip or rush this step or the seasoning will taste dilute.
Squeeze the rinsed cabbage very thoroughly—wring it hard to remove as much water as possible before mixing with the paste.
Mix green onions gently and last to avoid bruising them and releasing a grassy smell that will overpower the dish.
Use Korean fish sauce (aekjeot) and gochugaru for authentic flavor; substitutes will change the taste noticeably.

Substitutions

Fish sauce → soy sauce (adds saltiness but less umami; add a pinch of MSG to compensate)
Gochugaru → sriracha or red chili paste (changes texture to thicker paste; use less as it's often spicier)
Green onions → thinly sliced leeks (milder flavor; mix gently to avoid grassy taste)
Plum syrup → 0.2 tbsp extra sugar (less complex sweetness, but acceptable)