Small Portion Fresh Kimchi (Geotjeori: Napa Cabbage Quick Kimchi)

Steps

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1. 1
   Clean the napa cabbage and remove outer leaves. Slice it thinly into long strips.
   ▶ ≈2:27
2. 2
   Prepare the brining liquid by mixing 0.5 cup water with 1 tablespoon salt.
   ▶ ≈3:26
3. 3
   Submerge the sliced cabbage in the brine and let sit for about 30 minutes, stirring every 10 minutes for even seasoning.
   ▶ ≈3:37
4. 4
   Make the kimchi paste by combining 3 tablespoons fermented anchovy sauce, 0.5 cup water, and 2 teaspoons glutinous rice flour in a pot.
   ▶ ≈4:05
5. 5
   Heat the mixture and stir for about 5 minutes until the anchovies dissolve completely, then let cool.
   ▶ ≈4:39
6. 6
   Stir the cooled anchovy mixture into 1.33 cups Korean hot pepper flakes, add 1.5 teaspoons sugar, and mix well.
   ▶ ≈8:06
7. 7
   Prepare the aromatics by mincing or processing 3 garlic cloves, 1.25 cup onion, and 1.5 teaspoons ginger together.
   ▶ ≈8:43
8. 8
   Add the minced garlic, onion, and ginger to the pepper paste. Fold in green onion and 1 cup julienned carrot.
   ▶ ≈9:34
9. 9
   Add 1 tablespoon anchovy sauce to the paste and mix everything thoroughly.
   ▶ ≈11:34
10. 10
    Rinse the salted cabbage under cold water and squeeze out excess moisture.
    ▶ ≈12:52
11. 11
    Mix the kimchi paste thoroughly with the cabbage, coating all the leaves evenly.
    ▶ ≈13:26
12. 12
    Serve immediately. The fresh kimchi is ready to eat right away with a crisp texture and deep umami flavor.
    ▶ ≈14:16