Love your kimchi but wish to skip the whole fermentation process? Then this Instant Geotjeori (Instant Kimchi) is just for you. In less than an hour, you’ll be able to savor fresh and crunchy kimchi that is packed with sweet, salty, spicy and tangy flavor.
Since this kimchi is not fermented, the shelf life or rather fridge life is rather short. It does not possess that signature sourness and zing. Preferably, they should be consumed immediately or within a week. Think of it as a salad. So I would strongly advise you to make them in small batches or according to the amount of consumption. But then again, they are so addictive I couldn’t stop eating them and this batch was consumed within 3 days between the 3 of us. (Guess who ate the most?? Tee hee )
Note: 1) When choosing the cabbage for this recipe, try to look for younger / smaller size so the leaves will be tender and not tough. 2) If smaller cabbage is not available, try to use the inner leaves of the cabbage. 3) I used an organic cabbage so it is safer to consume all parts of the vegetable. If organic version is not available, simply discard the first layer of the cabbage.
1 medium sized napa cabbage or “wong bok” (mine was about 1 lb / 450 g)
1 ½ cup (350 ml) cold water
¼ cup (60 g) coarse sea salt (if you are using table salt, reduce amount slightly)
1 ½ tbsp apricot jam / sweet plum sauce
3 cloves garlic
2 stalks green onions
2 tbsp gochugaru (Korean red pepper flakes)
1 ½ tbsp fish sauce (replace with light soy sauce if unavailable)
Toasted sesame seeds
Makes about 4 cups
Recipe source: Asian at Home
Cut the cabbage into half and then quarter lengthwise. Trim off the stem.
Add the tender inner leaves to a large bowl and cut the rest of the larger leaves diagonally into roughly 3-inch length. No need to be too precise.
Mix the salt with the water until dissolved and pour into the bowl of cabbage leaves.
Toss evenly and press down the cabbage so they’ll absorb the salt mixture. Let it sit for 40 mins, tossing it halfway again.
While waiting, you could put make the kimchi paste.
In a medium bowl mix together the apricot jam, gochugaru and fish sauce.
Add in minced garlic, chopped green onions to the paste and mix until well combined and set aside.
After 40 mins, rinse the cabbage under running water and drain well for 5 mins.
Put the cabbage back to the large bowl and pour in the kimchi paste.
Put on a pair of disposable gloves and massage the kimchi paste into cabbage leaves, pressing and squeezing gently so they will absorb the paste and flavor.
Sprinkle toasted sesame seeds and give it a final mix.
Enjoy immediately or serve chilled.
Instant Geotjeori can be kept in the fridge for up to a week.