Kimchi Recipe (Geotjeori – Fresh Kimchi, 겉절이)

Kimchi is now recognized globally, with many people not only enjoying it but also making it themselves. In Korea, making kimchi is traditionally more common in rural areas or among older generations. However, not all young Koreans know how to make kimchi these days.

The peak season for kimchi-making in Korea is winter, known as “Kimjang”, when families prepare large batches of Kimjang Kimchi. This tradition originated from the need to store food during winters when fresh vegetables were scarce. Historically, families in rural areas would bury large clay pots filled with kimchi underground to preserve it, pulling out portions as needed.

For Kimjang, people don’t just make one cabbage’s worth—they typically prepare over 100 heads of cabbage, making it a major family event. Imagine those cabbages from the supermarket—now picture preparing more than 100 of them. It’s truly a huge undertaking!

These days, most Koreans live in apartments (as in BLACKPINK Rosé’s song "Apartment"), making it impractical to prepare such large quantities of kimchi. Instead, they either make small batches or buy from popular brands like Jongga, as I mentioned in a previous recipe.

Freshly made kimchi for immediate consumption, often called “Geotjeori”, is different from the kimchi stored for long periods. Geotjeori is usually eaten within a week. The method is similar but slightly simpler. The kimchi in this recipe is made with napa cabbage (baechu), the most common type of kimchi.

Today, I’ll share a recipe for Geotjeori, which has a slightly aged kimchi flavor but is made for short-term consumption. There are countless types of kimchi recipes, so stay tuned for more in the future!