Traditional kimchi (Pogi Kimchi) Recipe
Learn how to make traditional Kimchi (Pogi Kimchi) with this easy-to-follow recipe. This classic Korean dish features Napa cabbage, Korean radish, seasonings, and a fermentation process that results in a flavorful and probiotic-rich side dish.
- Prep Time: 1 hour
- Cook Time: N/A
- Total Time: 1-2 days
- Yield: 1 gallon 1x
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients:
- 1 large Napa cabbage (about 5 to 6 pounds or 2 small)
- 1 cup Korean coarse sea salt
- 5 cups water
- 1 pound Korean radish
- 1/4 large Korean pear (optional)
Seasonings:
- 3–4 scallions
- 1 piece dasima (dried kelp)
- 1 tablespoon glutinous rice flour
- 1/2 cup gochugaru (adjust to taste)
- 1/4 cup saeujeot (salted and fermented shrimp)
- 3 tablespoons myulchiaekjeot (fish sauce)
- 3–4 raw shrimps, minced (optional)
- 3 tablespoons minced garlic
- 1 teaspoon grated ginger
- 1/2 cup water or dasima broth
Instructions
- Prepare the Cabbage: Cut cabbage into quarters, soak in salt water, and salt each leaf.
- Wash the Cabbage: Rinse thoroughly after salting.
- Make Seasonings: Prepare rice paste, garlic, ginger, and seasoning mix.
- Prepare Radish Mix: Cut radish and pear, mix with seasoning, and add scallions.
- Stuff the Cabbage: Fill cabbage leaves with radish mix and wrap.
- Ferment: Leave kimchi at room temperature for a day or two, then refrigerate.
Notes
- 1. Use loose large leaves to cover the top of the kimchi.
- 2. Adjust fermentation time based on preference.
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 40
- Sugar: 2g
- Sodium: 950mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Kimchi recipe, traditional Korean kimchi, homemade kimchi
Find it online: https://lucabites.com/traditional-kimchi-pogi-kimchi-recipe/
