I’m not going to say anything about the ingredients, because I have feelings…lots of them.
What I will say is that unless you’re planning on eating everything in one sitting, definitely leave out the lettuce. While it may give the Napa Cabbage-like appearance, it will wilt and turn slimy in a couple of hours. You’d be better off using just green cabbage OR doing a salad with the lettuce using soy sauce, sugar, sesame oil, gochugaru, and vinegar.
Edit: I actually read the recipe after looking at the comments about the marinara sauce. The ingredients are fine for a geotjeori, albeit not traditional. I personally wouldn’t use gochujang and would add fish sauce or some kind of aekjeot, but this is miles better than tomato sauce! lol I do still stand by my comment about the lettuce though!
Flipperbites
Vinegar does not belong in kimchi.
bulldogsm
this is very interesting but its not kimchi by any traditional sense
its like Filipino spaghetti with ketchup and sugar
what on earth possessed this person or bot to do this, recipes for kimchi are easy to find and this isnt it
OkStructure3
This hurts my soul, but im glad you like it and its a good way to get your veg in!
DarenPalmer
Is that a romaine letters?
sajatheprince
Muchim is the word, not Kimchi.
Lemon_0116
Umm it’s cabbage and letter geotjeori or muchim
ImGoingToSayOneThing
All these haters.
I’m Korean and I’d say I’m a pretty big traditionalist and I gotta say this looks fantastic. It looks crunchy and refreshing.
You probably don’t need to salt this since it’s not like kimchi kimchi. Both the lettuce and cabbage don’t keep their structure very long in comparison to Napa. So if you will it at the beginning then you’ll leave less time to enjoy it with a bite.
My mom makes English cabbage kimchi but it has a very short shelf life before it gets super mushy.
10 Comments
Mmmmm.. letters
Marinara sauce?
I’m not going to say anything about the ingredients, because I have feelings…lots of them.
What I will say is that unless you’re planning on eating everything in one sitting, definitely leave out the lettuce. While it may give the Napa Cabbage-like appearance, it will wilt and turn slimy in a couple of hours. You’d be better off using just green cabbage OR doing a salad with the lettuce using soy sauce, sugar, sesame oil, gochugaru, and vinegar.
Edit: I actually read the recipe after looking at the comments about the marinara sauce. The ingredients are fine for a geotjeori, albeit not traditional. I personally wouldn’t use gochujang and would add fish sauce or some kind of aekjeot, but this is miles better than tomato sauce! lol I do still stand by my comment about the lettuce though!
Vinegar does not belong in kimchi.
this is very interesting but its not kimchi by any traditional sense
its like Filipino spaghetti with ketchup and sugar
what on earth possessed this person or bot to do this, recipes for kimchi are easy to find and this isnt it
This hurts my soul, but im glad you like it and its a good way to get your veg in!
Is that a romaine letters?
Muchim is the word, not Kimchi.
Umm it’s cabbage and letter geotjeori or muchim
All these haters.
I’m Korean and I’d say I’m a pretty big traditionalist and I gotta say this looks fantastic. It looks crunchy and refreshing.
You probably don’t need to salt this since it’s not like kimchi kimchi. Both the lettuce and cabbage don’t keep their structure very long in comparison to Napa. So if you will it at the beginning then you’ll leave less time to enjoy it with a bite.
My mom makes English cabbage kimchi but it has a very short shelf life before it gets super mushy.