PRODUCTION INFO
None-Spicy Kimchi of Asian Cabbage
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
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
쪽파 : Spring Onion
– Thin one, cut leaf and root 4~6cm long
– Thick root, split in half or quarter first
배 : Asian Pear
– String cut 3~5cm long & 3~5mm thick
밤 : Chestnut
– String cut full length & 1~2mm thick
대추 : Dried Date
– Seed out by rolling cut
– String cut full length & 1~2 mm thick
홍고추 : Red Chili (optional)
– Use fresh chili or dried one
– Seed out & thin slice or string cut
Materials for Mixing Sauce of Kimchiso
천일염 Sea Salt
/ 암염 Rock Salt
다시마 Sea Kelp / Devil’s Apron
국간장 Korean Soy Sauce
쌀밥 / 쌀가루 Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
배 Asian Pear
– Use ground pear for sweetness
양파 White Onion
– Use ground onion
생강 Ginger
– Use ground ginger
마늘 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