Baby Napa Cabbage Geotjeori Salting and Rinsing Order

A woman tastes a baby napa cabbage leaf beside a colander of draining cabbage and a bowl of seasoning.

Washing baby napa cabbage before salting does not replace the rinse afterward when the recipe calls for it. If you are preparing geotjeori, a fresh kimchi, either salt the cabbage first or season it raw after washing and draining. The seasoning needs to match the chosen method.

Choose the texture, then match the seasoning

For slightly softened cabbage, follow the sequence of washing, salting, rinsing and draining before seasoning. For a firm, raw texture, wash and drain, then use seasoning intended for the mix-right-away method.

Check saltiness after rinsing and draining salted cabbage. That gives you a better basis for adding salty ingredients and helps avoid adding fish sauce simply because wet leaves seem bland. Draining helps keep wash water from thinning the seasoning, though cabbage can still release moisture after mixing.

A man lifts seasoned napa cabbage with chopsticks above a bowl with reddish liquid at the bottom.A man lifts seasoned napa cabbage with chopsticks above a bowl with reddish liquid at the bottom.

What the geotjeori comparison helps resolve

The original article on Injoys is useful for separating steps that can seem interchangeable: cleaning the leaves, removing surface salt and managing water. Its method comparison, preparation sequence and ingredient table help you check whether a seasoning recipe fits the cabbage being prepared.

Read the full article on Injoys

A practical check before adding fish sauce

If you have salted, rinsed and drained a batch but the cabbage still tastes very salty, hold back some of the fish sauce or salted fermented seafood rather than adding it all at once. If liquid appears after mixing, taste the cabbage and liquid together before deciding on an adjustment.

Keep sweetness separate from salt correction. Sugar can make the dish taste sweeter, but it does not remove the salt already present.

When switching recipes needs another check

These methods apply to baby napa cabbage prepared with or without separate salting. If you switch recipes, check the actual cabbage weight and whether it was weighed before salting or after draining. A head of cabbage is not a fixed weight.

Salting time also depends on salt concentration and cabbage condition. Do not transfer a whole-cabbage salting time directly to finely cut baby napa cabbage; check the thick stems as well as the leaves.

Rinsing and draining questions

How many times should salted cabbage be rinsed?

The recipes reviewed give no shared rinse count. Follow the rinsing directions in the chosen recipe.

Does the cabbage need to be squeezed?

That depends on the recipe. Kimchi Town uses a colander for draining, while Agri-Food Olbaro includes squeezing out water. The same squeezing method is not required for every batch.

Before preparing the cabbage, check whether the chosen recipe includes salting and when it calls for rinsing and draining. Find the full sequence in the original article on Injoys.

Read the full article on Injoys

This post was written with assistance and published on a channel run by Injoys (injoys.com). The original article and its sources are at the link above.

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