Traditional kimchi (Pogi Kimchi)

Name: Traditional kimchi (Pogi Kimchi)
Prep time: 2 h
Total time: 2 h
Cuisine: Korean
Ingredients: 1 large Napa cabbage, baechu (배추), (about 5 to 6 pounds, or 2 small (about 3 pounds each)); 1 cup Korean coarse sea salt, gulgeun soguem (굵은소금); 5 cups water; 1 pound Korean radish, mu (무); 1/4 large Korean pear (배) (optional); 3 - 4 scallions; 1 piece dasima, 다시마 (dried kelp), about 2 to 3 inch square) - optional; 1 tablespoon glutinous rice flour, chapssal garu (찹쌀가루); 1/2 cup gochugaru, 고추가루 (- adjust to taste); 1/4 cup saeujeot, 새우젓 (salted and fermented shrimp), (roughly chopped ); 3 tablespoons myulchiaekjeot, 멸치액젓 (fish sauce); 3 - 4 raw shrimps, about 2 ounces, finely minced or ground (- optional); 3 tablespoons minced garlic; 1 teaspoon grated ginger; 1/2 cup water or dasima broth; 2 large bowls or pots (7 - 8 quarts); a large colander; kitchen gloves; 3/4 - 1 gallon airtight container or jar

Instructions

Prep:2h

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you’ll find it not that difficult to make good authentic kimchi at home.

Updated at: Fri, 22 Nov 2024 11:08:23 GMT