PRODUCTION INFO
Spicy Kimchi of Whole Asian Cabbage
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
배추 : Asian / Chinese / Napa Cabbage
: Use as half or quarter cut depends on the size
Additional Vegetables for Kimchiso
무 : Asian White Radish
– String cut 6~10cm long & 3~5mm thick
당근 : Carrot
– String cut 3~5cm long & 2~3mm thick
홍갓 : Mustard Leaves (Red)
– Cut stem and leaf 1~2cm long
쪽파 : 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
천일염 : Sea Salt
/ 암염 : Rock Salt
다시마 : Sea Kelp / Devil’s Apron
국간장 : Korean Soy Sauce
/ 된장 : Doenjang
쌀밥 / 쌀가루 : Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
고추가루 : Dried Chili Powder
– Korean chili for Kimchi : 10~12cm long with medium spicy and subtle sweet taste
– Good quality : shiny and vivid red color
배 : Asian Pear
– Use ground pear for sweetness
양파 : White Onion
– Use ground onion
홍고추 : Red Chili
– Use ground fresh red chili
생강 : Ginger
– Use ground ginger
마늘 : Garlic
– Use ground garlic
Ratio of Garlic & Ginger = 3:1
Non-Vegan Option
액젓 : 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)
