This Korean fresh kimchi recipe is one I make every time I prepare homemade kimchi. I always make a small batch to enjoy over the next couple of days because it’s simple, uses ingredients I already have on hand, and has become one of my favorite Korean side dishes. It’s an easy way to enjoy homemade kimchi with very little extra effort.
What Is Korean Fresh Kimchi?
Korean fresh kimchi, also known as geotjeori, is a traditional Korean side dish made with napa cabbage. It’s commonly served with rice, soups, noodles, grilled meats, tofu, and many other Korean meals.
Many Korean families make geotjeori while preparing a large batch of traditional kimchi. Instead of letting the extra kimchi seasoning go to waste, they use it to make a small batch of fresh kimchi. It’s a practical way to make the most of the ingredients while waiting for the larger batch to ferment.
Why You'll Love This Korean Fresh Kimchi Recipe
I love fresh kimchi because the napa cabbage stays crisp and refreshing. Every bite has a nice crunch, and the seasoning adds just the right amount of spice. It tastes light and completely different from fermented kimchi.
I also love how convenient it is to make. Whenever I’m making homemade kimchi, I already have all the ingredients ready and the napa cabbage soaking in salt water. I simply save about a cup of the seasoning for this recipe, so it only takes a few extra minutes to make. Then I have fresh kimchi to enjoy right away.
Ingredients You'll Need
This Korean fresh kimchi recipe makes a small batch that’s perfect for enjoying over the next 2 to 3 days. The measurements are flexible, so don’t worry about making them exact. Feel free to add a little more Korean red pepper or salt to suit your taste.
If you’re already making a large batch of traditional kimchi, you can simply use 1 cup of the leftover kimchi seasoning. Then all you need to add is 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds before mixing it with the cabbage.
Ingredients
- 1 small napa cabbage
- 1 cup kosher salt (for soaking the cabbage)
- 1/4 apple
- 1/4 sweet onion
- 1 small carrot
- 1 bulb garlic
- 1 small piece fresh ginger
- 1/2 cup green onions, cut into 1- to 2-inch pieces
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (optional, omit for a vegan version)
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 1 to 2 tablespoons kosher salt, or to taste
Ingredient Notes
- Napa cabbage: I like using the smaller inner leaves because they’re naturally tender and the perfect size. If you’re using the larger outer leaves, simply slice them into long strips.
- Fish sauce: It adds a savory flavor, but you can leave it out for a vegan version.
- Seasoning: Taste the kimchi after mixing and adjust the salt or Korean red pepper to your liking.
How to Make Korean Fresh Kimchi
1. Soak the cabbage.
If you’re using the larger outer leaves, cut them into long strips. The smaller inner leaves are already the perfect size, so there’s no need to cut them.
Place the cabbage in a large bowl and sprinkle it with 1 cup of kosher salt. Add enough water to cover the cabbage and let it soak for 1 to 2 hours, turning it halfway through.
2. Rinse and drain.
Rinse the cabbage well under cold water to remove the excess salt. Drain well, gently shake off any excess water, and transfer it to a large mixing bowl.
3. Make the seasoning.
In a food processor, combine the apple, sweet onion, carrot, garlic, and ginger. Pulse until finely minced.
Pour the mixture over the drained cabbage. Add the green onions, Korean red pepper flakes, fish sauce (if using), sesame seeds, sesame oil, and 1 tablespoon of kosher salt.
4. Mix and adjust the seasoning.
Using your hands (wear food-safe gloves if you prefer), gently toss everything together until the cabbage is evenly coated.
Taste the kimchi and adjust the seasoning as needed. Add another tablespoon of kosher salt if needed or a little more Korean red pepper for extra heat. The measurements don’t have to be exact, so feel free to adjust them to your taste.
5. Serve.
Serve immediately or refrigerate until ready to serve.
How to Serve and Store Korean Fresh Kimchi
Korean fresh kimchi is a delicious side dish that goes well with almost any meal. Serve it with steamed rice, tofu, soups, noodle dishes, or your favorite Korean recipes. It’s also a great addition to rice bowls or alongside grilled meats and vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Over time, the cabbage will soften, and the flavor will gradually become tangier as it naturally begins to ferment. I think it’s best enjoyed within the first couple of days while the cabbage is still crisp.
