Geotjeori (Fresh Cabbage Kimchi)

For the cabbage

1. Cut the cabbage in half, then split it open by hand to preserve the leaves.

2. Cut the core out of each half.

3. Chop the cabbage into bite-sized pieces and place them in a large basin.

4. Sprinkle the water over the cabbage pieces to wet them evenly.

5. Sprinkle the coarse salt over the cabbage in layers, tossing gently to coat every piece.

6. Let the cabbage sit until softened and flexible, tossing once or twice to ensure even salting.

   Then 40 min of waiting

For the glutinous rice porridge

7. Combine the water and glutinous rice flour in a small pan over medium heat.

8. Stir continuously until the mixture bubbles and thickens into a translucent paste, about 2–3 minutes.

9. Pour the porridge into a mixing bowl and let it cool completely.

For the vegetables

10. Peel and julienne the Korean radish.

11. Chop the Asian chives and scallions into 2-inch pieces.

12. Peel and julienne the carrot, and place all the cut vegetables together in a bowl.

For the kimchi paste

13. Add the hot pepper flakes to the cooled porridge and stir well.

14. Add the fish sauce and stir until a smooth, thick paste forms.

15. Add the minced garlic, minced ginger, and the flesh of the soft persimmon.

16. Mix the paste thoroughly until all ingredients are fully blended.

To assemble

17. Rinse the salted cabbage in cold running water three times to wash off excess salt.

18. Drain the rinsed cabbage thoroughly in a large colander.

    Then 10 min of waiting

19. Place the drained cabbage and the cut vegetables into the large basin.

20. Add the kimchi paste to the basin.

21. Mix everything thoroughly by hand until every piece of cabbage and vegetable is evenly coated with paste.

22. Transfer the fresh kimchi to a container and sprinkle toasted sesame seeds over the top before serving.

23. This is a fresh, unfermented style of kimchi (geotjeori) that can be eaten right away.

24. A soft, ripe persimmon adds natural sweetness without needing refined sugar.