Fresh Non Fermented Kimchi (Geotjeori)

Fresh napa cabbage kimchi (baechu-geotjeori) is non fermented and meant to be eaten after you make it.
The process is easier to make than traditional napa cabbage kimchi and is refreshing, crisp, and spicy with a hint of sweetness.
This kimchi is great:
when you need kimchi but don’t have time to ferment
if you don’t prefer the smell or taste of sour, fermented kimchi
to introduce kimchi to those who never tried kimchi before
Unless making it for a crowd, use small napa cabbage or 1/4 or 1/2 of large napa cabbage as this kimchi is to be eaten within 1-2 days.
Choose cabbage with yellow leaves versus green leaves and for large cabbage, use the yellow leaves in the center.
For the recipe:
lovekoreanfood...
Website: www.LoveKorean...
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Instagram: / lovekoreanfood_

[@Floatie114]

Looks so simple and delicious.

[@lovekoreanfoodmj]

Yes, so simple and good!

[@nuramahdi9263]

It looks so good!

[@lovekoreanfoodmj]

Thank you!! 😍

[@tropical3060]

that knife is suuuuper sharp! nice!

[@Bloombaby99]

My favorite. ❤😊

[@Bloombaby99]

My favorite. ❤😊

[@CapucineNighly]

That's not gonna last a week at my house, that's for sure. 😂 Thanks for the recipe~

[@명랑아지매-q4x]

겉저리 😊

[@trashssh6755]

Can we ferment this ?

[@BlessedIhumble]

Yes. As long as it's not mushy it's fine. Worst-case with kimchi is mushy.