PRODUCTION INFO
Spicy Kimchi of Whole Asian Cabbage
Shop Link : https://shop.himalkimchi.com/product/baechu-kimchi/
The most known and favored Kimchi made for well lasting of the crispy texture and taste of all the vegetables and spices
Pogi : the whole piece of cabbage in half cut 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
๋น๊ทผ : Carrot
– String cut 3~5cm long & 2~3mm thick
ํ๊ฐ : Mustard Leaves (Red)
– Cut stem and leaf 1~2cm long
์ชฝํ : Spring Onion
– Thin one, cut leaf and root 4~6cm long
– Thick root, split in half or quarter first
Materials for Mixing Sauce of Kimchiso
์ฒ์ผ์ผ : Sea Salt
/ ์์ผ : Rock Salt
๋ค์๋ง : Sea Kelp / Devil’s Apron
๊ตญ๊ฐ์ฅ : Korean Soy Sauce
/ ๋์ฅ : Doenjang
์๋ฐฅ / ์๊ฐ๋ฃจ : Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
๊ณ ์ถ๊ฐ๋ฃจ : Dried Chili Powder
– Korean chili for Kimchi : 10~12cm long with medium spicy and subtle sweet taste
– Good quality : shiny and vivid red color
๋ฐฐ : Asian Pear
– Use ground pear for sweetness
์ํ : White Onion
– Use ground onion
ํ๊ณ ์ถ : Red Chili
– Use ground fresh red chili
์๊ฐ : Ginger
– Use ground ginger
๋ง๋ : Garlic
– Use ground garlic
Ratio of Garlic & Ginger = 3:1
Non-Vegan Option
์ก์ : Fish Sauce
(anchovy / shrimp)
Making of Spicy Baechu Pogi 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
additional vegetables
for more of tastes and
nutritions in Kimchi
spices + seasonings + Chae
(option for non-vegan :
fish-sauce / salted-seafood)
on each leaves : grab and rub
(careful not to insert and stuff
Kimchiso between leaves)
