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In order to achieve my objective of purchasing two kilograms of kimchi, I have been going to a grocery store that specializes in Korean food. During the course of another month, this is something that, on average, contributes to our well-being. Taking into consideration that I am once again writing about food, I have come to the notion that I “ought to” create my own kimchi rather than purchasing it.

When you make your own kimchi, you have the opportunity to taste it at the peak of its freshness, which is when it is at its most delicious. Since my husband enjoys eating fresh kimchi that is between one and two days old, this presents him with an ideal opportunity to indulge in his favorite dish. As a result, he is really enthusiastic about the potential of this happening. I get the impression that he is able to swallow one cup’s worth of fresh kimchi on the spot.

This is something that he is capable of achieving. I made the decision to make a fresh kimchi salad that was prepared with napa cabbage (Baechu Geotjeori 배추 겉절이) in order to fill up my jar of kimchi, which was an empty jar at the beginning of the process. In spite of the fact that Baechu Geotjeori is typically prepared with the intention of being consumed within a day or two in a typical Korean household, if you are unable to consume it all in that manner, you can simply place the remaining portion in a glass container that is airtight and consume it in the same manner as you would consume any other fermented kimchi, on the other hand.


When combined with Bossam, which is Korean steamed pork, and Kalguksu, which is Korean knife-cut noodles with broth, fresh kimchi salad is a highly popular accompaniment or side dish. Fresh kimchi salad is also a popular choice for a side dish. In the context of Korean cuisine, both of these meals are utilized. After that, you would like to begin with the preparation of some fresh kimchi salad; would you be interested in doing so?


(Prep time:1 hour 10 mins incl. soaking time, Cooking time: Less than 5 mins)


  • 820g/1.8 pounds napa cabbage (Chinese cabbage)
  • 240g/8.5 ounces Korean radish (daikon radish)
  • 50g/1.8 ounces brown onion
  • 40g/1.4 ounces green onion
  • 2/3 cup rock salt (or Korean coarse sea salt)
  • 1 cup water


  • ¼ cup Korean chili flakes (gochugaru)
  • 1 Tbsp minced garlic
  • ½ tsp minced ginger
  • ½ Tbsp soy sauce
  • ½ Tbsp Korean fish sauce
  • 1½ Tbsp sugar (I used raw sugar)
  • 1 Tbsp roasted sesame seeds

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

** If you want to learn more about Korean cooking ingredients, check my essential Korean cooking ingredients list!


1. Prepare the main ingredients.

  • Rinse the outer layer of the Napa cabbage in running water. Cut the stem off. Tear the leaves into long shapes (using hands and/or knife). Alternatively, you could cut the leaves into 4-5 vertical sections.
  • Rinse the radish, peel the skin and thinly slice it (Julienned).
  • Peel the onion skin, rinse then thinly slice it.
  • Rinse the spring onion and cut each stalk into 3-5 sections.

2. Put the torn/cut Napa cabbage in a big bowl. Add the salt and the water into the bowl and mix well with the cabbage. Put something heavy on top of the cabbage to assist saltiness getting into the cabbage. (Osmosis process) – I used a big sauce pan and water to put pressure on the cabbage. Leave the cabbage like this for about 1 hour. During this time, mix the cabbage every 20 mins so that salt water gets into the leaves evenly.

3. After 1 hour, drain the water off. Rinse the cabbage in running water several times and shake off the salt (if any). Tightly squeeze the cabbage to remove the water.

4. Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.

5. Serve with rice or other Korean dishes.


  • Koreans typically use only the softer leaves of napa cabbage (leaves with yellow edges) for Baechu Geotjeori.
  • As I explained earlier, any leftover Geotjeori Kimchi can be stored in an air tight container and consumed like fermented Kimchi. (My Geotjeori Kimchi is now one week old and it still tastes fresh!)


What is Fresh Napa Cabbage Kimchi Salad?

The name of this salad is the Fresh Napa Cabbage Kimchi Salad, and it is a dish that is not only rich in flavor but also vibrant in color. During the manufacturing process, the components that are utilized include napa cabbage that has been sliced very thinly, fresh vegetables, and a dressing that is modeled after kimchi sauce. It is an alternative to the conventional kimchi dinner that is not only reviving but also beneficial to one’s good health. To prepare it, raw cabbage is combined with a dressing that is not as robust as the traditional one.

 How is Fresh Napa Cabbage Kimchi Salad different from traditional kimchi?

In the event that you compare the Fresh Napa Cabbage Kimchi Salad to the classic kimchi, you will notice that there are a number of significant distinctions between the two. On the other hand, in contrast to fermented kimchi, which is produced using cabbage that has been salted and seasoned before going through the fermentation process over a period of time, this salad is created with raw Napa cabbage and a dressing that has been newly prepared. Fermented kimchi, on the other hand, starts with cabbage that has been salted and seasoned before being fermented. It is not often connected with the hot and pungent qualities that are typically associated with the components that are utilized in conventional kimchi. In the majority of cases, it does not exhibit these characteristics.

What ingredients are typically included in Fresh Napa Cabbage Kimchi Salad?

Carrots that have been shredded, cucumbers that have been sliced, green onions, garlic, ginger, sesame seeds, and Napa cabbage that has been cut very thinly are the components that are typically used in the Fresh Napa Cabbage Kimchi Salad. The salad is also topped with a dressing that is produced by combining rice vinegar, soy sauce, sesame oil, and a small amount of sugar or honey. This dressing is drizzled over the salad before it is served.

 How do I make Fresh Napa Cabbage Kimchi Salad?

To get started, you should first prepare the other veggies, and then proceed to slice the Napa cabbage in a careful manner. In order to begin the process of making the Fresh Napa Cabbage Kimchi Salad, this will be required as the first step in the procedure. It is advised that the components of the dressing be combined together in a separate dish, and when altering the flavors, it is important to take into account the preferences of the individual. Help the cabbage and vegetables sit in the refrigerator for a short period of time before serving. This will help the flavors meld together and become more complementary to one another. By tossing the cabbage and vegetables together, you can make certain that the dressing is completely distributed throughout the vegetables and cabbage.

Can I customize the ingredients in Fresh Napa Cabbage Kimchi Salad?

In fact, the Fresh Napa Cabbage Kimchi Salad is capable of being modified to accommodate your specific preferences and other recommendations. In accordance with your own individual preferences or the things that are readily available to you, you are free to include or exclude veggies from your diet. Some of these variations include the addition of shredded radishes, bell peppers, or even fruits like apples or pears, which contribute both sweetness and crunch to the dish. Along with the inclusion of shredded berries, the list of modifications also contains other variations.

Is Fresh Napa Cabbage Kimchi Salad spicy?

When compared to other types of kimchi, Fresh Napa Cabbage Kimchi Salad often has a somewhat lower amount of heat. This is because it is similar to traditional kimchi. On the other hand, if you want things to be a little bit spicy, you may spice up the dressing by adding a teaspoon of gochugaru, which is Korean red pepper flakes, or a tiny amount of hot sauce. Both of these options are considered to be sources of heat. You have the ability to choose either of these two possibilities.

 How long does Fresh Napa Cabbage Kimchi Salad last?

In order to get the most out of the Fresh Napa Cabbage Kimchi Salad, it is essential to enjoy it as soon as possible after it has been cooked. This will ensure that the veggies retain their crispness and the flavors remain extremely vibrant. This is the best moment to enjoy the salad when it is delicious. While leftovers can be kept in the refrigerator for up to two to three days if they are placed in an airtight container, they can be stored in the refrigerator for up to two days. Given that the container is hermetically sealed, this is the case. It is important to keep in mind that the amount of time that the veggies are allowed to sit in the dressing can cause them to become more tender. Remembering this is a very crucial thing to take into consideration.

Can I make Fresh Napa Cabbage Kimchi Salad in advance?

With the Fresh Napa Cabbage Kimchi Salad, it is feasible to prepare the various components of the salad in advance and then assemble the salad right before it is served. The answer to this inquiry is that it is correct. You will need to store the sliced veggies in a location that is separate from the dressing until you are ready to serve them. This will ensure that the vegetables keep their crispiness and freshness to the fullest extent possible.

Is Fresh Napa Cabbage Kimchi Salad vegan-friendly?

During the process of preparing a fresh Napa Cabbage Kimchi Salad that is suitable for vegans, all that is required is to ensure that the dressing components do not contain any items that are produced from animals. This is the only thing that is required. As an additional option, you may make it vegan by substituting honey with agave nectar or maple syrup. An alternative substitution would be something like this. Alternatively, if you find yourself using soy sauce, you can substitute tamari for it. Tamari is a versatile ingredient.

How can I serve Fresh Napa Cabbage Kimchi Salad?

Not only does the Fresh Napa Cabbage Kimchi Salad make a fantastic accompaniment to grilled meats, fish, or tofu, but it may also be offered as an alternative to a side dish that is refreshing. Additionally, it is a delectable dish when combined with rice or noodles, and it may also be consumed on its own as a meal that is not only tasty but also nourishing. In addition to that, it is not only delicious but also nourishing. Furthermore, it is an excellent addition to summertime gatherings such as barbecues, potlucks, and picnics, which are all types of gatherings that take place throughout the summer.



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