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.
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.
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
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 Pieces
Napa Cabbage Kimchi (Poggi Kimchi)
- 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)
- 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
- 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.
- 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.
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!
Enjoy…..and have a wonderful day! 😎
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