PRODUCTION INFO
None-Spicy Kimchi of Asian Cabbage
Shop Link : https://shop.himalkimchi.com/product/baek-kimchi/
The original Kimchi before chili came into Asia from South America around 16 century, it’s white salty one without red color of chili, and it can be improved for simple and sweet taste with pear, dried date and chestnut
This instruction shows Pogi Kimchi using the whole piece of cabbage in half cut that is one of the important key points to make better condition of Kimchi, especially for longer storage
Ingredients
Main Material
๋ฐฐ์ถ : Asian / Chinese / Napa Cabbage
: Use as half or quarter cut depends on the size
Additional Vegetables for Kimchiso
๋ฌด : Asian White Radish
– String cut 6~10cm long & 3~5mm thick
์ชฝํ : Spring Onion
– Thin one, cut leaf and root 4~6cm long
– Thick root, split in half or quarter first
๋ฐฐ : Asian Pear
– String cut 3~5cm long & 3~5mm thick
๋ฐค : Chestnut
– String cut full length & 1~2mm thick
๋์ถ : Dried Date
– Seed out by rolling cut
– String cut full length & 1~2 mm thick
ํ๊ณ ์ถ : Red Chili (optional)
– Use fresh chili or dried one
– Seed out & thin slice or string cut
Materials for Mixing Sauce of Kimchiso
์ฒ์ผ์ผ Sea Salt
/ ์์ผ Rock Salt
๋ค์๋ง Sea Kelp / Devil’s Apron
๊ตญ๊ฐ์ฅ Korean Soy Sauce
์๋ฐฅ / ์๊ฐ๋ฃจ Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
๋ฐฐ Asian Pear
– Use ground pear for sweetness
์ํ White Onion
– Use ground onion
์๊ฐ Ginger
– Use ground ginger
๋ง๋ Garlic
– Use ground garlic
Ratio of Garlic & Ginger = 3:1
Making of Non-Spicy White Kimchi
leaves : throwing salt
toward root part to
reach wide and deep
the main key for good Kimchi :
in hot weather, 6~8 hours
in cold season, 10~12 hours
spices + seasonings + Chae