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Fresh Kimchi is a kimchi that you can eat right away. No need to wait for days for fermentation. Koreans call this Geotjeori (겉절이) which basically means ‘picking just the outside’. This kimchi version is quick and easy to make.
Ingredients:
1. 1 small Haenam Cabbage
2. 3 tbsp Korean sea salt or any salt
3. 1 pc Korean Pear, julienned
4. 1 pc Onion (medium)
5. 1 pc Carrots, julienned (medium)
For seasoning:
1. 3 tbsp Gochugaru or Korean Red Pepper (Coarse)
2. 2 tbsp Gochugaru or Korean Red Pepper (Fine)
3. 1 tbsp Salted Fermented Shrimp
4. 3 tsp Fish Sauce
5. ½ tbsp Minced Ginger
6. ¼ cup Minced Garlic
7. Korean Chives
8. 1 tsp Sesame Oil
9. 1 tsp Sesame Seeds
10. ½ cup Sikhye or Sweet Rice Drink
Directions:
1. After rinsing the cabbages, tear all the leaves and cut the bigger ones into bite-size pieces.
2. In a large bowl, sprinkle it with plenty of salt and mix. Set it aside. Toss it over from time to time.
For the seasoning:
1. Add garlic, two kinds of red pepper powder, fish sauce, ginger, salted shrimp, and sikhye in a small bowl. Mix well.
2. When cabbage becomes softer, rinse in clean water three (3) times and drain well.
3. Place all the vegetables together in a large container. Add in the seasoning. Mix altogether.
4. Sprinkle sesame oil and sesame seeds before serving.
5. Eat it right away or leave it for 15-20 mins to absorb the seasoning a little bit. Enjoy!
