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Napa Cabbage Kimchi (Poggi Kimchi)

By: 👩‍🦳 Linda · · · 🗨 27 Comments

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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

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Glasslock Food-Storage Container with Locking Lids, 17oz, 6 piece set Including Lids
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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 minutes
Cook Time 2 minutes
Total Time 47 minutes
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
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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! 😎


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Comments

  2. Victoria 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 🙂

    Reply

  3. Julie M. 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!

    Reply

  5. Lyndsey ~The Tiny Skillet 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  20. DongXing says

    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