Recipe: Appetizing Fresh Kimchi / 배추겉절이 (Baechu-geotjeori)

Fresh Kimchi / 배추겉절이 (Baechu-geotjeori). Asian chives, carrot, fermented salted anchovies, fish sauce, garlic, ginger, glutinous rice flour, green onion, hot pepper flakes, napa cabbage, onion, salt, sugar, sweet rice flour. Geotjeori is quick, fresh kimchi that's made to be eaten without fermentation. It's very easy to make and goes especially well with Korean BBQ meat.

Small portion fresh kimchi (Geotjeori: 배추겉절이 김치). Fresh Kimchi with Napa Cabbage (Baechu Geotjeori) 배추 겉절이 김치. Fresh and lightened Kimchi - Napa Cabbage Kimchi Salad! You can have Fresh Kimchi / 배추겉절이 (Baechu-geotjeori) using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Fresh Kimchi / 배추겉절이 (Baechu-geotjeori)

1. Prepare 2 kg of sawi putih.
2. Prepare 2 buah of wortel.
3. You need 1-2 of lobak potong korek (aku skip).
4. Prepare 2 batang of daun bawang.
5. You need 1 genggam of kucai (chives) / daun brambang.
6. You need 10 sdm of garam.
7. It's of Adonan bubur.
8. You need 4 sdm of tepung beras.
9. You need 200 ml of air.
10. You need of Bumbu.
11. Prepare 5 siung of bawang putih.
12. You need 1 buah of bawang bombay.
13. It's 1 ruas of jahe.
14. Prepare of Saus.
15. Prepare 2 sdm of madu (bisa diganti gula).
16. It's 1 cup of kecap ikan.
17. You need 5 sdm of bubuk cabe (kalo ingin lebih pedas bisa ditambah).
18. It's 1 cup of minyak wijen.

That usually lasts us for about Though Baechu Geotjeori is normally made with an intention to consume within a day or two in a typical Korean household, if you can't finish it all. Fresh Kimchi is called Geotjeori (겉절이 in Korean). This fresh version is made to be eaten quickly - without any fermentation. This is in contrast to Traditional Kimchi, in which the cabbage leaves are first salted.

Fresh Kimchi / 배추겉절이 (Baechu-geotjeori) instructions

1. Belah sawi jadi 4 bagian, potong sekitar 6-7 cm (jangan terlalu kecil biar nggak hancur).
2. Aduk rata sawi dengan garam, pastikan semua bagian kena garam.
3. Diamkan sekitar 1 jam, tiap 10 menit diaduk biar keluar air dalam sawinya.. Setelah 1 jam, cuci bersih sawi sampai semua garamnya hilang (kalo saya 3x bilasan), di bilasan ke 4 cuci dengan air matang yang mengalir, lalu tiriskan...
4. Nyalakan api sedang di panci/kompor, masukkan air, lalu masukkan tepung beras, aduk terus agar tidak menggumpal, setelah jadi adonan jadi bubur matikan api, dinginkan.
5. Blender bahan bumbu.
6. Potong panjang panjang.
7. Wortel / lobak dipotong seperti batang korek api (kalo aku pake parutan aja biar cepet).
8. Campur bahan bumbu & saus jadi satu.
9. Campur wortel, daun bawang, daun kucai ke dalamnya.
10. Gunakan sarung tangan untuk mengaduk sawi sampai rata, beri biji wijen, lalu simpan di kulkas, bisa langsung dimakan.

This salting kicks-off the fermentation process, which makes the kimchi taste more and more. Unlike Bachu Kimchi (the classic kimchi), Baechu Geotjeori is not fermented and meant to be eaten as soon as it's made. Bachu Geotjeori doesn't have the depth in flavor the classic Bachu Kimchi has but is more refreshing and is crispier in texture. But this fresh kimchi recipe is NOT! It has all the flavors from kimchi you want but doesn't have the funkiness which is so much easier to manage.