{"content_id":"edx1mh9iza","slug":"baby-napa-cabbage-geotjeori-salting-washing-draining","locale":"en","schema_type":"Article","category":"knowledge_base","category_name":"Knowledge Base","title":"Baby Napa Cabbage Geotjeori: Salting and Washing Order","summary":"Baby napa cabbage geotjeori can be made by salting the cabbage or seasoning it right away. Understanding the roles of washing, salting, rinsing, and draining makes it easier to control the saltiness of the seasoning and the amount of moisture.","sponsorship_disclosure":null,"affiliate_disclosure":null,"commerce_disclosure":null,"author":{"name":"Injoys Editorial Team","url":"https://injoys.com/ko/about"},"key_points":["Baby napa cabbage geotjeori can be made by salting the cabbage or seasoning the washed, raw cabbage right away.","When salting the cabbage, you still need to rinse and drain it afterward, even if you washed it first.","Salting times cannot be applied as-is to recipes with different salt concentrations or cabbage conditions.","Adjust the seasoning based on how salty the cabbage remains after rinsing and draining.","Draining cannot completely prevent moisture from coming out of the cabbage after seasoning."],"content_markdown":"Baby napa cabbage geotjeori can be salted before mixing or mixed with seasoning without salting. The salting method involves washing, salting, rinsing, and draining. Even when mixing it right away, draining the washed cabbage helps keep the seasoning from becoming watery.\n\nThe ingredient amounts below come from Agri-Food Olbaro’s napa cabbage geotjeori recipe, which does not show a publication date. (Verified figures from the napa cabbage geotjeori recipe with no publication date shown: napa cabbage 200g, thin green onions 10g, salt 9g, red pepper flakes 5g, minced garlic 6g, minced ginger 2g, fermented anchovies 5g, sugar 3g, ground sesame seeds 2g, sesame oil 4g. · Source: nics.go.kr · Checked 2026-10-08)\n\n## Comparing salted and unsalted napa cabbage geotjeori\n\nWhether to salt the cabbage depends on the texture you want and the seasoning recipe you use. Salting it beforehand draws out some of its moisture. Mixing it right away skips this step.\n\n| Category | Salting method | Mix-right-away method |\n| --- | --- | --- |\n| Preparation before seasoning | Wash, salt, rinse, drain | Wash, drain |\n| Texture | Slightly softened | Firm, like raw cabbage |\n| Basis for adjusting saltiness | Saltiness remaining in the rinsed cabbage | Saltiness added by the seasoning |\n| When to check moisture | After salting and after mixing | After washing and after mixing |\n\nSempio has published a recipe that does not salt baby napa cabbage separately. It uses a store-bought geotjeori seasoning. Salting beforehand is therefore not a required step for geotjeori. The seasoning mixture needs to suit the method. [Sempio’s baby napa cabbage geotjeori recipe](https://www.youtube.com/watch?v=jZWc5Y0RFEU).\n\n## Order of washing, salting, rinsing, and draining\n\nWhen using the salting method, distinguish the initial wash from the rinse after salting. The initial wash removes soil and debris from the cabbage. Rinsing after salting also washes away salt and brine left on the surface.\n\nGwangju Kimchi Town’s recipe includes this instruction. [Kimchi Town napa cabbage geotjeori](https://www.gwangju.go.kr/kimchitown/contentsView.do?pageId=kimchitown175).\n\n\u003e Salt lightly, then wash under running water\n\nFor home cooking, the sequence is as follows.\n\n1. Trim the base and any damaged parts.\n2. Wash the cabbage, making sure to remove debris between the leaves.\n3. Salt it according to the recipe you have chosen.\n4. Rinse the salted cabbage with clean water.\n5. Place it in a colander or sieve to drain.\n6. Check how salty the cabbage remains, then season it.\n\nThe mix-right-away method skips salting in this sequence. There is also no need to rinse off salting salt. The raw cabbage still needs to be washed and drained.\n\n## How to judge salting time for napa cabbage geotjeori\n\nSalting time alone does not reliably predict the cabbage’s condition. Changes in salt concentration also change how much moisture is drawn out. Leaves and thick stems do not soften in the same way.\n\nA 2010 study by Hwang Eun-sun measured changes in moisture under different salting conditions. In the experiment, moisture content decreased as salt concentration and salting time increased. The results did not, however, establish a recommended salting time for baby napa cabbage geotjeori. [Study on napa cabbage salting conditions](https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001424385).\n\n- Interpret salting time alongside the amounts of salt and water in the same recipe.\n- Check the thick stems as well as how much the leaves have softened.\n- Do not apply the salting time for a whole-cabbage recipe directly to finely cut baby napa cabbage.\n- Judge how much the cabbage has been salted partly by the saltiness remaining after rinsing.\n\n## How rinsing geotjeori cabbage affects seasoning\n\nAdjust the seasoning’s saltiness based on cabbage that has been rinsed and drained. Brine on the surface also contributes to its saltiness immediately after salting. If you decide how much fish sauce to add based only on the cabbage before rinsing, it is hard to get the finished dish’s saltiness right.\n\n| Cabbage condition | What it means | What to consider when adding seasoning |\n| --- | --- | --- |\n| Still very salty after rinsing | A lot of salt remains in the cabbage itself | Do not add all the fish sauce or salted fermented seafood at once |\n| A lot of water remains on the surface | Wash water may mix with the seasoning | Drain further before judging saltiness |\n| Raw cabbage that has not been salted | No salt was added through salting | Use seasoning intended for the mix-right-away method |\n| Liquid appears after mixing | Moisture from the cabbage may be mixed in | Taste the liquid and cabbage together before deciding |\n\nAdding sugar does not remove salt. Even if the dish tastes sweeter, the salt in it remains. Adjusting saltiness and adjusting sweetness are separate matters.\n\n## The difference between wash water and water released by cabbage\n\nThe liquid in geotjeori does not come only from water left after washing. Moisture released from the cabbage also mixes into it. Liquid can therefore appear after mixing even if the cabbage was drained well.\n\nThis explanation applies the principle of moisture movement observed in salting research to cooking. Salt in the seasoning continues to affect the cabbage after they come into contact. Skipping the initial salting does not stop moisture from moving.\n\n| Type of water | How it appears | How to manage it when cooking |\n| --- | --- | --- |\n| Water left on the surface | Clings to the leaves after washing or rinsing | Drain in a sieve before seasoning |\n| Water released from the cabbage | Drawn out when the cabbage comes into contact with salty seasoning | Consider how much you will mix and when you will eat it |\n| Water in the seasoning | Added through fish sauce, water, or other ingredients | Check the amounts of liquid ingredients in the recipe |\n\n## Seasoning ingredients and cabbage weight\n\nWhen comparing seasoning amounts, consider both the cabbage’s weight and the salting step. Even cabbages described as one head can differ in actual weight. Agri-Food Olbaro provides a recipe using tender napa cabbage leaves. [Agri-Food Olbaro napa cabbage geotjeori recipe](https://www.nics.go.kr/food/kfi/tfSrch08/view?menuId=PS03520\u0026tfcode=90788).\n\n| Ingredient | Amount in this recipe | Use |\n| --- | --- | --- |\n| Napa cabbage | 200g | Main ingredient |\n| Thin green onions | 10g | Vegetable mixed with the cabbage |\n| Salt | 9g | For salting |\n| Red pepper flakes | 5g | Seasoning |\n| Minced garlic | 6g | Seasoning |\n| Minced ginger | 2g | Seasoning |\n| Fermented anchovies | 5g | Seasoning |\n| Sugar | 3g | Seasoning |\n| Ground sesame seeds | 2g | Seasoning |\n| Sesame oil | 4g | Finishing seasoning |\n\nThis recipe calls for washing and draining the salted cabbage. The 9g of salt is therefore not all added when mixing. Neither glutinous rice paste nor wheat flour paste appears in the ingredient list. This is an example of geotjeori made without a paste.\n\nWhen switching to another recipe, also check at which stage the cabbage was weighed. Its weight before salting may differ from its weight after draining. The same weight does not necessarily mean the same seasoning ratio will work.\n\n## Common mistakes\n\nSaltiness can easily be thrown off when the salting method and seasoning mixture come from different recipes. In particular, distinguish salt used for salting from seasoning added when mixing. The points below apply both the cooking sequence and the principle of moisture movement.\n\n- Assuming that because the cabbage was washed first, it does not need rinsing after salting.\n- Adding the salty seasoning from a mix-right-away recipe unchanged to salted cabbage.\n- Deciding that cabbage with a lot of water on it is bland and adding fish sauce first.\n- Assuming that draining the cabbage means no liquid will appear later.\n- Counting all the salt used for salting as salt remaining in the finished dish.\n\nSome of the salt used for salting leaves with the discarded brine and rinse water. It is difficult to calculate the sodium in the finished dish accurately from the ingredient list alone. You would need to know how much salt remains after rinsing and how much additional seasoning is used.\n\n## Frequently asked questions\n\n### Must baby napa cabbage be salted?\n\nNo. Some recipes season it without salting it separately. The salting and mix-right-away methods also differ in their seasoning requirements.\n\n### I washed the cabbage before salting it. Do I need to rinse it again?\n\nIf the recipe includes rinsing, rinse it after salting. The initial wash and the rinse after salting serve different purposes. Do not skip the later step just because you washed it first.\n\n### Is there a set number of rinses?\n\nThe geotjeori recipes checked do not specify a common number of rinses. The amount of salt and the salting method also vary by recipe. Follow the rinsing instructions in the recipe you are using.\n\n### Do I have to squeeze out the water?\n\nDraining methods vary by recipe. Kimchi Town instructs cooks to transfer the cabbage to a colander to drain. Agri-Food Olbaro includes a step for squeezing out water. That does not mean every geotjeori needs to be squeezed with the same force.\n\n### Why does the seasoning become watery even after I drain the cabbage?\n\nMoisture can come out of the cabbage after seasoning. Liquid in the seasoning itself also contributes. The appearance of liquid does not, by itself, mean the cabbage was not drained enough after washing.\n\n### Will using less salt for salting make the finished dish less salty?\n\nThe amount of salt used for salting does not alone determine the finished dish’s saltiness. Salt remaining in the cabbage after rinsing also matters. You also need to account for saltiness added by fish sauce or salted fermented seafood.","content_html":"\u003cp\u003eBaby napa cabbage geotjeori can be salted before mixing or mixed with seasoning without salting. The salting method involves washing, salting, rinsing, and draining. Even when mixing it right away, draining the washed cabbage helps keep the seasoning from becoming watery.\u003c/p\u003e\n\u003cp\u003eThe ingredient amounts below come from Agri-Food Olbaro’s napa cabbage geotjeori recipe, which does not show a publication date. (Verified figures from the napa cabbage geotjeori recipe with no publication date shown: napa cabbage 200g, thin green onions 10g, salt 9g, red pepper flakes 5g, minced garlic 6g, minced ginger 2g, fermented anchovies 5g, sugar 3g, ground sesame seeds 2g, sesame oil 4g. · Source: nics.go.kr · Checked 2026-10-08)\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#comparing-salted-and-unsalted-napa-cabbage-geotjeori\" class=\"anchor\" id=\"comparing-salted-and-unsalted-napa-cabbage-geotjeori\"\u003e\u003c/a\u003eComparing salted and unsalted napa cabbage geotjeori\u003c/h2\u003e\n\u003cp\u003eWhether to salt the cabbage depends on the texture you want and the seasoning recipe you use. Salting it beforehand draws out some of its moisture. Mixing it right away skips this step.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c/th\u003e\n\u003cth\u003eSalting method\u003c/th\u003e\n\u003cth\u003eMix-right-away method\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003ePreparation before seasoning\u003c/td\u003e\n\u003ctd data-label=\"Salting method\"\u003eWash, salt, rinse, drain\u003c/td\u003e\n\u003ctd data-label=\"Mix-right-away method\"\u003eWash, drain\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eTexture\u003c/td\u003e\n\u003ctd data-label=\"Salting method\"\u003eSlightly softened\u003c/td\u003e\n\u003ctd data-label=\"Mix-right-away method\"\u003eFirm, like raw cabbage\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eBasis for adjusting saltiness\u003c/td\u003e\n\u003ctd data-label=\"Salting method\"\u003eSaltiness remaining in the rinsed cabbage\u003c/td\u003e\n\u003ctd data-label=\"Mix-right-away method\"\u003eSaltiness added by the seasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eWhen to check moisture\u003c/td\u003e\n\u003ctd data-label=\"Salting method\"\u003eAfter salting and after mixing\u003c/td\u003e\n\u003ctd data-label=\"Mix-right-away method\"\u003eAfter washing and after mixing\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eSempio has published a recipe that does not salt baby napa cabbage separately. It uses a store-bought geotjeori seasoning. Salting beforehand is therefore not a required step for geotjeori. The seasoning mixture needs to suit the method. \u003ca href=\"https://www.youtube.com/watch?v=jZWc5Y0RFEU\"\u003eSempio’s baby napa cabbage geotjeori recipe\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#order-of-washing-salting-rinsing-and-draining\" class=\"anchor\" id=\"order-of-washing-salting-rinsing-and-draining\"\u003e\u003c/a\u003eOrder of washing, salting, rinsing, and draining\u003c/h2\u003e\n\u003cp\u003eWhen using the salting method, distinguish the initial wash from the rinse after salting. The initial wash removes soil and debris from the cabbage. Rinsing after salting also washes away salt and brine left on the surface.\u003c/p\u003e\n\u003cp\u003eGwangju Kimchi Town’s recipe includes this instruction. \u003ca href=\"https://www.gwangju.go.kr/kimchitown/contentsView.do?pageId=kimchitown175\"\u003eKimchi Town napa cabbage geotjeori\u003c/a\u003e.\u003c/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eSalt lightly, then wash under running water\u003c/p\u003e\n\u003c/blockquote\u003e\n\u003cp\u003eFor home cooking, the sequence is as follows.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eTrim the base and any damaged parts.\u003c/li\u003e\n\u003cli\u003eWash the cabbage, making sure to remove debris between the leaves.\u003c/li\u003e\n\u003cli\u003eSalt it according to the recipe you have chosen.\u003c/li\u003e\n\u003cli\u003eRinse the salted cabbage with clean water.\u003c/li\u003e\n\u003cli\u003ePlace it in a colander or sieve to drain.\u003c/li\u003e\n\u003cli\u003eCheck how salty the cabbage remains, then season it.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eThe mix-right-away method skips salting in this sequence. There is also no need to rinse off salting salt. The raw cabbage still needs to be washed and drained.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#how-to-judge-salting-time-for-napa-cabbage-geotjeori\" class=\"anchor\" id=\"how-to-judge-salting-time-for-napa-cabbage-geotjeori\"\u003e\u003c/a\u003eHow to judge salting time for napa cabbage geotjeori\u003c/h2\u003e\n\u003cp\u003eSalting time alone does not reliably predict the cabbage’s condition. Changes in salt concentration also change how much moisture is drawn out. Leaves and thick stems do not soften in the same way.\u003c/p\u003e\n\u003cp\u003eA 2010 study by Hwang Eun-sun measured changes in moisture under different salting conditions. In the experiment, moisture content decreased as salt concentration and salting time increased. The results did not, however, establish a recommended salting time for baby napa cabbage geotjeori. \u003ca href=\"https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001424385\"\u003eStudy on napa cabbage salting conditions\u003c/a\u003e.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eInterpret salting time alongside the amounts of salt and water in the same recipe.\u003c/li\u003e\n\u003cli\u003eCheck the thick stems as well as how much the leaves have softened.\u003c/li\u003e\n\u003cli\u003eDo not apply the salting time for a whole-cabbage recipe directly to finely cut baby napa cabbage.\u003c/li\u003e\n\u003cli\u003eJudge how much the cabbage has been salted partly by the saltiness remaining after rinsing.\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2\u003e\n\u003ca href=\"#how-rinsing-geotjeori-cabbage-affects-seasoning\" class=\"anchor\" id=\"how-rinsing-geotjeori-cabbage-affects-seasoning\"\u003e\u003c/a\u003eHow rinsing geotjeori cabbage affects seasoning\u003c/h2\u003e\n\u003cp\u003eAdjust the seasoning’s saltiness based on cabbage that has been rinsed and drained. Brine on the surface also contributes to its saltiness immediately after salting. If you decide how much fish sauce to add based only on the cabbage before rinsing, it is hard to get the finished dish’s saltiness right.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCabbage condition\u003c/th\u003e\n\u003cth\u003eWhat it means\u003c/th\u003e\n\u003cth\u003eWhat to consider when adding seasoning\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Cabbage condition\"\u003eStill very salty after rinsing\u003c/td\u003e\n\u003ctd data-label=\"What it means\"\u003eA lot of salt remains in the cabbage itself\u003c/td\u003e\n\u003ctd data-label=\"What to consider when adding seasoning\"\u003eDo not add all the fish sauce or salted fermented seafood at once\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Cabbage condition\"\u003eA lot of water remains on the surface\u003c/td\u003e\n\u003ctd data-label=\"What it means\"\u003eWash water may mix with the seasoning\u003c/td\u003e\n\u003ctd data-label=\"What to consider when adding seasoning\"\u003eDrain further before judging saltiness\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Cabbage condition\"\u003eRaw cabbage that has not been salted\u003c/td\u003e\n\u003ctd data-label=\"What it means\"\u003eNo salt was added through salting\u003c/td\u003e\n\u003ctd data-label=\"What to consider when adding seasoning\"\u003eUse seasoning intended for the mix-right-away method\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Cabbage condition\"\u003eLiquid appears after mixing\u003c/td\u003e\n\u003ctd data-label=\"What it means\"\u003eMoisture from the cabbage may be mixed in\u003c/td\u003e\n\u003ctd data-label=\"What to consider when adding seasoning\"\u003eTaste the liquid and cabbage together before deciding\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eAdding sugar does not remove salt. Even if the dish tastes sweeter, the salt in it remains. Adjusting saltiness and adjusting sweetness are separate matters.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#the-difference-between-wash-water-and-water-released-by-cabbage\" class=\"anchor\" id=\"the-difference-between-wash-water-and-water-released-by-cabbage\"\u003e\u003c/a\u003eThe difference between wash water and water released by cabbage\u003c/h2\u003e\n\u003cp\u003eThe liquid in geotjeori does not come only from water left after washing. Moisture released from the cabbage also mixes into it. Liquid can therefore appear after mixing even if the cabbage was drained well.\u003c/p\u003e\n\u003cp\u003eThis explanation applies the principle of moisture movement observed in salting research to cooking. Salt in the seasoning continues to affect the cabbage after they come into contact. Skipping the initial salting does not stop moisture from moving.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eType of water\u003c/th\u003e\n\u003cth\u003eHow it appears\u003c/th\u003e\n\u003cth\u003eHow to manage it when cooking\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Type of water\"\u003eWater left on the surface\u003c/td\u003e\n\u003ctd data-label=\"How it appears\"\u003eClings to the leaves after washing or rinsing\u003c/td\u003e\n\u003ctd data-label=\"How to manage it when cooking\"\u003eDrain in a sieve before seasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Type of water\"\u003eWater released from the cabbage\u003c/td\u003e\n\u003ctd data-label=\"How it appears\"\u003eDrawn out when the cabbage comes into contact with salty seasoning\u003c/td\u003e\n\u003ctd data-label=\"How to manage it when cooking\"\u003eConsider how much you will mix and when you will eat it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Type of water\"\u003eWater in the seasoning\u003c/td\u003e\n\u003ctd data-label=\"How it appears\"\u003eAdded through fish sauce, water, or other ingredients\u003c/td\u003e\n\u003ctd data-label=\"How to manage it when cooking\"\u003eCheck the amounts of liquid ingredients in the recipe\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003ch2\u003e\n\u003ca href=\"#seasoning-ingredients-and-cabbage-weight\" class=\"anchor\" id=\"seasoning-ingredients-and-cabbage-weight\"\u003e\u003c/a\u003eSeasoning ingredients and cabbage weight\u003c/h2\u003e\n\u003cp\u003eWhen comparing seasoning amounts, consider both the cabbage’s weight and the salting step. Even cabbages described as one head can differ in actual weight. Agri-Food Olbaro provides a recipe using tender napa cabbage leaves. \u003ca href=\"https://www.nics.go.kr/food/kfi/tfSrch08/view?menuId=PS03520\u0026amp;tfcode=90788\"\u003eAgri-Food Olbaro napa cabbage geotjeori recipe\u003c/a\u003e.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredient\u003c/th\u003e\n\u003cth\u003eAmount in this recipe\u003c/th\u003e\n\u003cth\u003eUse\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eNapa cabbage\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e200g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eMain ingredient\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eThin green onions\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e10g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eVegetable mixed with the cabbage\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSalt\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e9g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eFor salting\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eRed pepper flakes\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e5g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eSeasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eMinced garlic\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e6g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eSeasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eMinced ginger\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e2g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eSeasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eFermented anchovies\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e5g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eSeasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSugar\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e3g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eSeasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eGround sesame seeds\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e2g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eSeasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSesame oil\u003c/td\u003e\n\u003ctd data-label=\"Amount in this recipe\"\u003e4g\u003c/td\u003e\n\u003ctd data-label=\"Use\"\u003eFinishing seasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThis recipe calls for washing and draining the salted cabbage. The 9g of salt is therefore not all added when mixing. Neither glutinous rice paste nor wheat flour paste appears in the ingredient list. This is an example of geotjeori made without a paste.\u003c/p\u003e\n\u003cp\u003eWhen switching to another recipe, also check at which stage the cabbage was weighed. Its weight before salting may differ from its weight after draining. The same weight does not necessarily mean the same seasoning ratio will work.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#common-mistakes\" class=\"anchor\" id=\"common-mistakes\"\u003e\u003c/a\u003eCommon mistakes\u003c/h2\u003e\n\u003cp\u003eSaltiness can easily be thrown off when the salting method and seasoning mixture come from different recipes. In particular, distinguish salt used for salting from seasoning added when mixing. The points below apply both the cooking sequence and the principle of moisture movement.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eAssuming that because the cabbage was washed first, it does not need rinsing after salting.\u003c/li\u003e\n\u003cli\u003eAdding the salty seasoning from a mix-right-away recipe unchanged to salted cabbage.\u003c/li\u003e\n\u003cli\u003eDeciding that cabbage with a lot of water on it is bland and adding fish sauce first.\u003c/li\u003e\n\u003cli\u003eAssuming that draining the cabbage means no liquid will appear later.\u003c/li\u003e\n\u003cli\u003eCounting all the salt used for salting as salt remaining in the finished dish.\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eSome of the salt used for salting leaves with the discarded brine and rinse water. It is difficult to calculate the sodium in the finished dish accurately from the ingredient list alone. You would need to know how much salt remains after rinsing and how much additional seasoning is used.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#frequently-asked-questions\" class=\"anchor\" id=\"frequently-asked-questions\"\u003e\u003c/a\u003eFrequently asked questions\u003c/h2\u003e\n\u003ch3\u003e\n\u003ca href=\"#must-baby-napa-cabbage-be-salted\" class=\"anchor\" id=\"must-baby-napa-cabbage-be-salted\"\u003e\u003c/a\u003eMust baby napa cabbage be salted?\u003c/h3\u003e\n\u003cp\u003eNo. Some recipes season it without salting it separately. The salting and mix-right-away methods also differ in their seasoning requirements.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#i-washed-the-cabbage-before-salting-it-do-i-need-to-rinse-it-again\" class=\"anchor\" id=\"i-washed-the-cabbage-before-salting-it-do-i-need-to-rinse-it-again\"\u003e\u003c/a\u003eI washed the cabbage before salting it. Do I need to rinse it again?\u003c/h3\u003e\n\u003cp\u003eIf the recipe includes rinsing, rinse it after salting. The initial wash and the rinse after salting serve different purposes. Do not skip the later step just because you washed it first.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#is-there-a-set-number-of-rinses\" class=\"anchor\" id=\"is-there-a-set-number-of-rinses\"\u003e\u003c/a\u003eIs there a set number of rinses?\u003c/h3\u003e\n\u003cp\u003eThe geotjeori recipes checked do not specify a common number of rinses. The amount of salt and the salting method also vary by recipe. Follow the rinsing instructions in the recipe you are using.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#do-i-have-to-squeeze-out-the-water\" class=\"anchor\" id=\"do-i-have-to-squeeze-out-the-water\"\u003e\u003c/a\u003eDo I have to squeeze out the water?\u003c/h3\u003e\n\u003cp\u003eDraining methods vary by recipe. Kimchi Town instructs cooks to transfer the cabbage to a colander to drain. Agri-Food Olbaro includes a step for squeezing out water. That does not mean every geotjeori needs to be squeezed with the same force.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#why-does-the-seasoning-become-watery-even-after-i-drain-the-cabbage\" class=\"anchor\" id=\"why-does-the-seasoning-become-watery-even-after-i-drain-the-cabbage\"\u003e\u003c/a\u003eWhy does the seasoning become watery even after I drain the cabbage?\u003c/h3\u003e\n\u003cp\u003eMoisture can come out of the cabbage after seasoning. Liquid in the seasoning itself also contributes. The appearance of liquid does not, by itself, mean the cabbage was not drained enough after washing.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#will-using-less-salt-for-salting-make-the-finished-dish-less-salty\" class=\"anchor\" id=\"will-using-less-salt-for-salting-make-the-finished-dish-less-salty\"\u003e\u003c/a\u003eWill using less salt for salting make the finished dish less salty?\u003c/h3\u003e\n\u003cp\u003eThe amount of salt used for salting does not alone determine the finished dish’s saltiness. Salt remaining in the cabbage after rinsing also matters. You also need to account for saltiness added by fish sauce or salted fermented seafood.\u003c/p\u003e\n","tags":["Eating habits","Fresh kimchi"],"faqs":[{"question":"Do I have to salt baby napa cabbage to make fresh kimchi?","answer":"Salting it is not required. You can salt it or season it right away without salting it first. The seasoning should suit the method you choose."},{"question":"If I washed the cabbage first, do I still need to rinse it after salting?","answer":"If the recipe calls for rinsing, rinse it again. The first wash removes foreign matter. Rinsing after salting also washes away salt and brine from the surface."},{"question":"How long should I salt baby napa cabbage for fresh kimchi?","answer":"It is difficult to give a single time that applies to all cabbage. Check both the amount of salt and the amount of water in the recipe you are following. Also consider the cabbage's size and the condition of its stems."},{"question":"How many times should I rinse the salted cabbage?","answer":"The fresh kimchi recipes reviewed do not give a common number of rinses. Follow the rinsing instructions in the recipe you use. Judge the seasoning's saltiness after rinsing and draining the cabbage."},{"question":"Do I have to squeeze the water out of cabbage for fresh kimchi?","answer":"It depends on the recipe. Kimchi Town instructs you to place the cabbage in a colander to drain. Nongsikpum Olbaro includes a step for squeezing out the water. You do not need to use the same method for every fresh kimchi recipe."},{"question":"Why does liquid accumulate even after I have drained the cabbage thoroughly?","answer":"Cabbage can release moisture when it comes into contact with seasoning that contains salt. This is different from water left on the surface after washing. Liquid in the seasoning itself also affects how much liquid accumulates."},{"question":"Can I make fresh kimchi without a paste?","answer":"Some methods do not use a paste. Nongsikpum Olbaro's ingredient list for napa cabbage fresh kimchi does not include glutinous rice paste or wheat flour paste."},{"question":"Can I add all 9g of salt meant for salting the cabbage to the seasoning?","answer":"In Nongsikpum Olbaro's recipe using 200g of cabbage, the 9g of salt is for salting. The recipe calls for washing and draining the cabbage after salting it. Do not treat the 9g as the amount of salt to add when mixing in the seasoning."},{"question":"Does adding sugar to overly salty fresh kimchi reduce the salt?","answer":"Adding sugar does not remove salt that is already in the kimchi. Adjusting sweetness and adjusting the amount of salt are separate matters."},{"question":"Can I use the seasoning amounts for one whole cabbage as they are?","answer":"First check the actual weight of the whole cabbage. Also distinguish between its weight before salting and its weight after draining. The same number of heads of cabbage does not necessarily mean the seasoning proportions will be the same."}],"sources":[{"url":"https://www.gwangju.go.kr/kimchitown/contentsView.do?pageId=kimchitown175","title":"Gwangju Kimchi Town Resource Center: Fresh Napa Cabbage Kimchi","type":"source"},{"url":"https://www.nics.go.kr/food/kfi/tfSrch08/view?menuId=PS03520\u0026tfcode=90788","title":"Agrifood Olbaro Traditional Local Cuisine: Fresh Napa Cabbage Kimchi","type":"source"},{"url":"https://www.youtube.com/watch?v=jZWc5Y0RFEU","title":"Sempio: Ready in 5 Minutes Without Salting! Saemine Kitchen Fresh Kimchi WOW Recipe, May 17, 2021","type":"source"},{"url":"https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001424385","title":"Hwang Eun-sun, Changes in Myrosinase Activity and Total Glucosinolates Content Depending on Cabbage Salting Conditions, Korean Journal of Food and Cookery Science, 2010","type":"source"}],"images":[{"id":1688,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MjU3MDcsInB1ciI6ImJsb2JfaWQifX0=--be03c57b02a1c252716eea3a1a85ac060a0b7e40/ai-3a137bd5.webp","is_representative":true,"generation_method":"ai_photo","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"싱크대의 채반에 알배추가 담겨 있고, 여성이 배춧잎을 맛보는 옆에 양념 그릇이 놓여 있다.","caption":"양념의 간은 헹구고 물기를 뺀 배추에 남은 짠맛을 기준으로 조절한다.","description":null},"en":{"alt":"A woman tastes a baby napa cabbage leaf beside a colander of draining cabbage and a bowl of seasoning.","caption":"Adjust the seasoning to the saltiness left in the cabbage after rinsing and draining.","description":null},"ja":{"alt":"女性が白菜の葉を味見し、そばには水切り中の白菜が入ったざると調味料の器がある。","caption":"味付けは、すすいで水気を切った白菜に残る塩味を基準に調整する。","description":null},"es":{"alt":"Una mujer prueba una hoja de col china junto a un colador con col escurriendo y un cuenco de condimento.","caption":"Ajusta el condimento según la sal que conserve la col después de enjuagarla y escurrirla.","description":null},"id":{"alt":"Seorang perempuan mencicipi daun sawi putih di samping saringan berisi sawi yang ditiriskan dan semangkuk bumbu.","caption":"Sesuaikan rasa bumbu dengan kadar asin yang tersisa setelah sawi putih dibilas dan ditiriskan.","description":null},"pt":{"alt":"Uma mulher prova uma folha de acelga ao lado de um escorredor com folhas a escorrer e uma tigela de tempero.","caption":"Ajuste o tempero à salinidade que resta nas folhas depois de lavadas e escorridas.","description":null},"zh-hant":{"alt":"一名女子試吃白菜葉，旁邊有瀝水籃中的白菜和一碗調味料。","caption":"調味時應以白菜沖洗、瀝乾後殘留的鹹度為準。","description":null},"de":{"alt":"Eine Frau probiert ein Chinakohlblatt neben einem Sieb mit abtropfendem Kohl und einer Schüssel Würzpaste.","caption":"Die Würzung richtet sich nach dem Salzgehalt, der nach dem Abspülen und Abtropfen im Kohl verbleibt.","description":null}}},{"id":1689,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MjU3MDgsInB1ciI6ImJsb2JfaWQifX0=--587f80518d2830f216bc8f05672187892dbb4cf5/ai-255231ed.webp","is_representative":false,"generation_method":"ai_semi","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"남성이 젓가락으로 배추겉절이를 집어 들고 있고, 그릇 바닥에 붉은 국물이 고여 있다.","caption":"물기를 빼도 양념한 뒤 배추에서 수분이 나오는 것은 막을 수 없다.","description":null},"en":{"alt":"A man lifts seasoned napa cabbage with chopsticks above a bowl with reddish liquid at the bottom.","caption":"Draining the cabbage cannot prevent it from releasing moisture after seasoning.","description":null},"ja":{"alt":"男性が箸で白菜のコッチョリを持ち上げ、器の底に赤い汁がたまっている。","caption":"水気を切っても、味付け後に白菜から水分が出るのは防げない。","description":null},"es":{"alt":"Un hombre levanta col napa aliñada con palillos sobre un cuenco con líquido rojizo en el fondo.","caption":"Escurrir la col no impide que suelte agua después de aliñarla.","description":null},"id":{"alt":"Seorang pria mengangkat sawi putih berbumbu dengan sumpit di atas mangkuk yang berisi cairan kemerahan.","caption":"Meniriskan sawi putih tidak mencegahnya mengeluarkan air setelah dibumbui.","description":null},"pt":{"alt":"Um homem levanta acelga temperada com pauzinhos sobre uma tigela com líquido avermelhado no fundo.","caption":"Escorrer a acelga não impede que ela solte água depois de temperada.","description":null},"zh-hant":{"alt":"一名男子用筷子夾起拌好的大白菜，碗底積著紅色湯汁。","caption":"即使瀝乾水分，調味後的大白菜仍會釋出水分。","description":null},"de":{"alt":"Ein Mann hebt gewürzten Chinakohl mit Stäbchen über einer Schale mit rötlicher Flüssigkeit am Boden hoch.","caption":"Auch nach dem Abtropfen gibt der Chinakohl nach dem Würzen noch Feuchtigkeit ab.","description":null}}}],"published_at":"2026-10-08T06:40:15+09:00","updated_at":"2026-10-08T06:40:23+09:00","license":"cc_by","translation_status":"reviewed","available_locales":["ko","en","ja","es"],"data_locales":["ko","en","ja","es","id","pt","zh-hant","de"],"url":"https://injoys.com/en/articles/baby-napa-cabbage-geotjeori-salting-washing-draining"}