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A close-up of freshly prepared homemade kimchi, with napa cabbage and green onions mixed in a red, spicy marinade. The kimchi is vibrant, with a rich color and texture, making it look fresh and flavorful.

fresh kimchi

A quick, crunchy, and vibrant Korean side dish, this fresh kimchi (geotjeori) skips fermentation and delivers bold flavor instantly. Perfect with rice, grilled meats, or even sandwiches.
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Prep Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, dish, Salad
Cuisine: Asian, Korean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head Napa cabbage - Chopped into bite-sized pieces
  • 3 stalks Green onions - Sliced thinly
  • 1 cup Korean radish - Julienned or thinly sliced
  • 4 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Minced
  • 2–3 tablespoon Gochugaru - Adjust to preferred spice level
  • 2 tablespoon Fish sauce - Substitute soy sauce for vegetarian
  • 1 tablespoon Rice vinegar - Adds tang
  • 1 teaspoon Sugar - Balances heat
  • 2 tablespoon Coarse salt - For wilting cabbage
  • 1 teaspoon Sesame oil - Optional for flavor finish
  • 1 teaspoon Sesame seeds - Toasted for garnish
  • Optional Fresh mint leaves - For a refreshing twist

Equipment

  • 1 Large mixing bowl (For salting and mixing vegetables)
  • 1 Rubber gloves (To protect hands from chili)
  • 1 Sharp chef’s knife (For chopping vegetables)
  • 1 Fine-mesh colander (For draining salted cabbage)
  • 1 Measuring spoons (For precise seasoning)

Method
 

  1. Chop napa cabbage and toss with coarse salt to draw out moisture.
    A stainless steel bowl containing chopped lettuce mixed with coarse salt, likely in preparation for making a fresh salad or kimchi. The salt is sprinkled on top of the greens, which have begun to wilt slightly.
  2. Let the cabbage sit for 30 minutes to allow moisture to release.
    A bowl filled with various ingredients for making kimchi, including bright red chili paste, a whole egg, seaweed, and fermented rice. The ingredients are arranged neatly in the bowl, ready to be combined for the kimchi preparation.
  3. Mince garlic and ginger, then mix with gochugaru, fish sauce, and vinegar.
    A large stainless steel mixing bowl filled with chopped napa cabbage, green onions, and a vibrant red chili paste, all mixed together. The kimchi ingredients are coated in a spicy red sauce, indicating it's freshly made and packed with flavor.
  4. Combine cabbage with the paste, and add sliced green onions and radish.
    A bowl of fresh kimchi with vibrant red chili paste, sesame seeds, and crisp napa cabbage. The kimchi is coated in a spicy, tangy marinade with a shiny, glossy texture, ready to be served.
  5. Taste the mixture and adjust the seasoning to your preference.
    A close-up of freshly prepared homemade kimchi, with napa cabbage and green onions mixed in a red, spicy marinade. The kimchi is vibrant, with a rich color and texture, making it look fresh and flavorful.

Nutrition

Serving: 100gCalories: 60kcalCarbohydrates: 9gProtein: 2gFat: 2.5gSaturated Fat: 0.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 0.8gSodium: 720mgPotassium: 280mgFiber: 2.2gSugar: 4gVitamin A: 2200IUVitamin C: 21mgCalcium: 60mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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