Fresh kimchi

Today's recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot...

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.

Hey guys, here is the easiest Geotjeori(Fresh Kimchi) recipe! You can make it in only 10 minutes, and no need many ingredients. Watch the full video and plea...

Fresh kimchi, or geotjeori, is made to be eaten without any necessary fermentation. It tastes savory with a vibrant spiciness and a light sweetness from the still fresh napa cabbage.

How to make fresh kimchi, or Geotjori, with a hint of sweetness.

Geotjeori is a kimchi salad made with young cabbage (baechu). This fresh kimchi is meant to be eaten right away, so you can enjoy its vibrant flavor without waiting for fermentation.

Fresh Kimchi Geotjeori Recipe & Video Today, I'm thrilled to share a delicious fresh kimchi recipe with you – we call it Geotjeori!

Making homemade kimchi is a rewarding kitchen adventure that brings a taste of Korea right into the home. Homemade kimchi not only allows for customization of flavors and ingredients but also provides numerous health benefits due to its natural fermentation process.

This quick, small batch of fermented vegetables provides spicy, salty, sour notes to your meal.

Cucumber kimchi that is fast, easy, and tasty. Just needs a few simple, vegan ingredients and less than 30 minutes to prepare.