Instant Geotjeori (Instant Kimchi)
Prep time
Total time
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.
Recipe type: Appetizer
Serves: 4 cups
  • 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)
  • Kimchi paste:
  • 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)
  • Optional:
  • Toasted sesame seeds
  1. Cut the cabbage into half and then quarter lengthwise. Trim off the stem.
  2. 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.
  3. 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.
  4. While waiting, you could put make the kimchi paste.
  5. Ina medium bowl mix together the apricot jam, gochugaru and fish sauce.
  6. Add in minced garlic, chopped green onions to the paste and mix until well combined and set aside.
  7. After 40 mins, rinse the cabbage under running water and drain well for 5 mins.
  8. Put the cabbage back to the large bowl and pour in the kimchi paste.
  9. 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.
  10. Sprinkle toasted sesame seeds and give it a final mix.
  11. Enjoy immediately or serve chilled.
  12. Instant Geotjeori can be kept in the fridge for up to a week.
Recipe by Bear Naked Food at