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Home / Cuisine / Asian / Napa Cabbage Kimchi (Poggi Kimchi)

Napa Cabbage Kimchi (Poggi Kimchi)

By: 👩‍🦳 Linda · Published: 🖨 September 8, 2011 · Updated: 💻September 22, 2020 · 🗨 27 Comments

Recipe ▼

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher.

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher. | RotiNRice.com

Some weeks back upon my return from England, I shared a picture on Facebook of some Napa Cabbage Kimchi that I had made. It was the second time I made kimchi in a span of two weeks. I was truly surprised that my friend, DongXing, requested I make at this at her house. She really put me to the test as a foodie as we cooked a variety of dishes from the blog. We even made Char Siew Bao which I hope to post soon. We had a lot of fun cooking together. I was very thankful that my recipes are on-line and we had no problems accessing 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 Oi Kimchi (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.

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher. | RotiNRice.com

The recipe below was adapted from the cookbook Discovering Korean Cuisine.

Similar Tools Used in Making This Napa Cabbage Kimchi

This post contains affiliate links. Please read my disclosure policy here.

Glasslock Food-Storage Container with Locking Lids, 17oz, 6 piece set Including Lids
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 Pieces

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher. | RotiNRice.com
4.50 from 2 votes

Napa Cabbage Kimchi (Poggi Kimchi)

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Print Recipe Pin Recipe Rate this Recipe
Prep Time 45 mins
Cook Time 2 mins
Total Time 47 mins
Servings : 16
Calories : 43kcal

Ingredients
  

  • 1 small Napa cabbage (about (2½ lb/1.12kg)
  • ½ cup kosher salt / coarse salt
  • 2 tbsp glutinous rice flour
  • ¾ cup water (180)
  • 6 oz Korean radish (julienned) (170g)
  • 3 oz Chinese chives (cut into 2-inch lengths) (85g)
  • 6 green onions (sliced lengthwise and cut into 2-inch lengths)

Sauce

  • ¾ cup Korean red pepper powder (75g)
  • 1 inch ginger (minced) (30g)
  • 8 cloves garlic (minced )
  • 2 tbsp sauejeot (Korean salted shrimps) or fish sauce
  • 1 tbsp salt
  • 1 tbsp sugar

Instructions
 

  • 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.
  • In a small pot, combine glutinous rice flour with ¾ cup (180ml) 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.
    Napa Cabbage Kimchi (Poggi Kimchi)-7
  • Prepare the sauce by combining all the sauce ingredients and glutinous rice paste (from Step 3) 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 the other three cabbage quarters.
  • 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.
  • 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.

Notes

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.

Nutrition

Calories: 43kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher. | RotiNRice.com

Yay! We have a winner for the collection of Spice Spray. The person was randomly selected by random.org 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!


Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher. | RotiNRice.com

Once you make your own Napa Cabbage Kimchi (Poggi Kimchi), you will never go back to store bought. Homemade kimchi tastes so much better and fresher. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Pickles, Vegetables Tags: 📋 condiment, kimchi, Korean

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Comments

  1. Belinda @zomppa says

    September 8, 2011 at 12:51 pm

    Homemade kimchi – nicely done!

    Reply
  2. Victoria says

    September 8, 2011 at 1:31 pm

    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 🙂

    Reply
    • Biren says

      September 10, 2011 at 11:33 pm

      Making things from scratch is almost always well worth the effort and kimchi is one of them. 🙂

      Reply
  3. Julie M. says

    September 8, 2011 at 1:58 pm

    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!

    Reply
  4. Lindsey@Lindselicious says

    September 8, 2011 at 3:28 pm

    Yay so excited that I won! Thanks so much Biren! =) I’ll email you my addy. I have never made cabbage kim chee- just cucumber and daikon style. This looks so good!

    Reply
    • Biren says

      September 10, 2011 at 11:34 pm

      Congrats Lindsey! I hope you enjoy using theose sprays. 🙂

      You should try making cabbage kimchi. It is the best!

      Reply
  5. Lyndsey ~The Tiny Skillet says

    September 8, 2011 at 4:06 pm

    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.

    Reply
  6. Pepy @Indonesia Eats says

    September 8, 2011 at 11:02 pm

    I love kimchi! One of my faves for cold days esp mix it with a noodle soup. Anyway, congrats to the winner!

    Reply
  7. Blackswan says

    September 9, 2011 at 4:27 am

    Looks like u’d fun making Kimchi, dear! Love those shots 🙂

    Congrats to Lyndsey for winning the spray!

    Reply
  8. Jamie @ the unseasoned wok says

    September 9, 2011 at 11:50 am

    Oooh i never made my own kimchee before!! I love this stuff and the kind you buy from the market doesn’t always have enough flavor. I’m going to try this.

    Reply
  9. anncoo says

    September 9, 2011 at 12:00 pm

    This looks interesting. I didn’t know must add sweet rice paste into kimchi 🙂 Must be very yummy 🙂

    Reply
    • Biren says

      September 10, 2011 at 11:37 pm

      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.

      Reply
  10. Lisa H. says

    September 9, 2011 at 8:51 pm

    I adore Kimchi… will have it with almost everything…

    Reply
  11. Reese@SeasonwithSpice says

    September 9, 2011 at 9:27 pm

    Can I request this when we visit Minnesota?:) I don’t think Korean foods can be easily found in MN.True? Your kimchi looks delicious!

    Reply
    • Biren says

      September 10, 2011 at 11:44 pm

      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.

      Reply
  12. Tina (PinayInTexas) says

    September 9, 2011 at 10:24 pm

    My hubby & I love kimchi! Now I am inspired to try making it myself! Thanks for sharing this, Biren!
    Congrats to Lindsey for winning the Spice Spray!

    Reply
  13. FreeSpiritEater says

    September 9, 2011 at 10:29 pm

    Glad you had a great time making the kimchi. Thanks for sharing this lovely recipe, the photos are making me hungry! =]

    Reply
  14. Clarkie @ Beloved Green says

    September 9, 2011 at 11:09 pm

    I would love to make my own Kimchi, this looks fabulous!

    Reply
  15. Joanne says

    September 10, 2011 at 5:24 am

    I LOVE kimchi but have not dared to make it at home! Your recipe for it looks spicy delicious!

    Reply
  16. Angie's Recipes says

    September 10, 2011 at 11:05 am

    Biren, your kimchee looks so good!

    Reply
  17. Kalyani says

    September 10, 2011 at 1:55 pm

    looks delicious and wonderful clicks ……

    Reply
    • Biren says

      September 10, 2011 at 11:45 pm

      Thanks for the comment and for visiting! I hope you will visit again soon. 🙂

      Reply
  18. Magic of Spice says

    September 12, 2011 at 9:32 pm

    I want to try this…I love cabbage but never get very crative with it. This looks fantastic!

    Reply
  19. Peggy says

    September 13, 2011 at 5:49 am

    4 stars
    This kimchi looks great – and you’re right, homemade is always better!

    Reply
  20. DongXing says

    September 13, 2011 at 7:14 am

    5 stars
    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!

    Reply
  21. Kay Ecker says

    September 13, 2011 at 10:41 pm

    Your Kimchi looks delicious! Homemade is so much better, I just made a big batch yesterday. We must think alike because I also have that cookbook!

    Have you seen this website? That is also another place I found the recipe for Kimchi and she also has some other great Korean recipes.
    http://www.maangchi.com/recipe/easy-kimchi

    Can’t wait to see your Cha Shiu Bao post..yum:)

    Reply
  22. Nami | Just One Cookbook says

    September 14, 2011 at 2:29 am

    very interesting! I never knew how to make kimchi – use rice flower? Wow that was unexpected ingredient!

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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