Napa Cabbage Kimchi (Poggi Kimchi) and a Winner!

Some weeks back upon my return from England, I shared a picture on Facebook of some cabbage kimchi that I had just made. It was the second time making kimchi in a span of two weeks. I was truly surprised that this was the very first thing my friend, DongXing, requested I make at her home. She really put me to the test as a foodie, and we cooked a variety of dishes. We even made char siew bao which I hope to post some time. We had a lot of fun cooking together and I was thankful that my recipes are on-line. I had no problems getting to them. :)

This kimchi recipe was adapted from Discovering Korean Cuisine, my favorite Korean cookbook. There are many dishes in there that I have tried with much success, two of which are their Kkakdugi and Stuffed Cucumber Kimchi. Ro-Ri San and I prefer homemade kimchi to store bought ones, and so I try to make some whenever I can. It really is much easier than it looks. I hope you will give it a try.

Napa Cabbage Kimchi (Poggi Kimchi)
  • 1 small Napa cabbage
  • ½ cup coarse salt
  • 6 oz Korean radish, julienned
  • 3 oz Chinese chives, cut into 2-inch lengths
  • 5 green onions, sliced and cut into 2-inch lengths
  • ⅔ cup red pepper powder
  • 1 tsp finely minced ginger
  • 2 tbsp minced garlic
  • 2 tbsp ground salted shrimp or fish sauce
  • 3 tsp salt
  • 1 tbsp sugar
  • ⅔ cup (160ml) water
  • ½ cup (120ml) sweet rice paste**
  1. Quarter Napa cabbage lengthwise. Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Cover and leave overnight (6 to 8 hours). Drain and rinse cabbage under running water and drain on colander for 30 minutes.
  2. **In a small pot, add the 2 tbsp glutinous rice flour and ¾ cup water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
  3. Prepare the sauce by combining all the ingredients in a large bowl. Add radish, chives, and green onions. Mix well. Place one of the cabbage quarters on a plate. Spread sauce mixture between each leaf and around the cabbage. Repeat with the rest.
  4. Place cabbage facing up in a container and close the lid. Keep container in the fridge. Container may be left out at room temperature for a day to quicken the fermenting process. After that it should be kept in the fridge.
  5. To serve, cut off the root end of the cabbage and discard. Slice cabbage quarter into slices and serve in stacks in a small dish.
Ideally, stuffed cabbage should be placed in a flat container so that the cabbage can lie flat, facing upwards, to keep the sauce ingredients within the cabbage.

Yay! We have a winner for the collection of Spice Spray. The person was randomly selected by and she is commenter number 25, Lindsey! Congratulations Lindsey and I hope you enjoy using these very versatile sprays. Please email me with your address so that I can forward it to the good people at Spice Spray. A big THANK YOU to Spice Spray for their generosity!

Enjoy…..and have a wonderful day! 😎

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  1. says

    I love making things from scratch even if most people buy them prepared. Never made kimchi, but it looks like it’s well worth the effort to get it right :)

  2. says

    That looks delicious Biren! I just love that I always learn something new whenever I visit your blog. I really need to try and put together some of this kimchi and taste it for myself!

  3. says

    Biren, your kimchi looks really good. I should try making it some time. I was in our Korean market the other day when they were making a large batch of kimchi and it smelled so good and I was so hungry. I can’t resist getting it picking some up when I’m there.

    • Biren says

      I only found out about the sweet rice paste when I started making my own kimchi. It makes the sauce nice and thick and prevents it from being too watery.

    • Biren says

      Sure Reese! Just let me know two days ahead of your visit. :)

      There are two Korean stores that I can go to, one about 30 and the other about 45 minutes drive from us. The latter is next to a Korean restaurant serving Korean buffet – an incentive to drive up there.

  4. DongXing says

    Hiya Biren, I am so glad you made this when you were visiting. We have been eating this with grilled beef, fried rice, noodles, salads. It is just so amzing that it goes so well with so many things. I am now waiting to buy another head of chinese cabbage to make this again. Thank you!


  1. […] Kimchi is one of those condiments you keep in the refrigerator and sometimes forget. This is especially so if you have a big jar of it. Fully fermented kimchi can be very pungent and tart. When that happens, do not throw it away. Kimchi Jjigae is a spicy Korean stew you can make using “old” kimchi. This tasty dish only needs a bowl of steamed rice to accompany it. Kimchi Jjigae may appear to be very spicy but it really is not. The kimchi‘s potency is greatly reduced once water is added to the stew. A little gochujang (hot chili paste) or gochugaru (hot pepper paste) may be added to bring the heat level back up. Omit this if you prefer it mild. […]

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