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
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)
