Pogikimchi || Korean Napa Cabbage Kimchi, 整棵辛奇, 整棵辛奇, 白菜キムチ, 포기김치

Pogikimchi is a traditional Korean kimchi made with whole Napa cabbage. It’s a staple food in Korean cuisine, known for its spicy, tangy, and slightly sweet flavor.

Key Ingredients:

10 Napa cabbages
1.5 radishes
3 bunches of mustard greens
1/2 bunch of green onions
1 bunch of watercress
2 cups raw oysters
1.5 cups minced garlic
1/2 cup minced ginger
5 cups gochugaru (Korean red pepper powder)
3 cups liquid fish sauce
Sugar, sesame seeds, salt

Instructions:

Prepare the Napa cabbage: Remove the outer leaves of the Napa cabbages and cut them in half lengthwise. Pack them tightly into a large container. Prepare a brine solution with 10 cups of water and 1 cup of salt. Pour the brine over the cabbages until they are completely submerged. Allow to marinate for 24 hours. After marinating, rinse the cabbages several times with water and drain.
Prepare the vegetables: Cut the radish into thick slices. Cut the mustard greens, green onions, and watercress into 4cm lengths. Rinse the raw oysters in salted water and drain.
Make the seasoning paste: Mix the gochugaru with an equal amount of water and sugar until smooth. Add the minced garlic, ginger, and liquid fish sauce and mix well.
Mix the vegetables with the seasoning: Mix the radish with the gochugaru paste until evenly coated. Add the remaining vegetables and season with salt to taste.
Add the oysters: Add the raw oysters to the vegetable mixture.
Assemble the kimchi: Stuff the prepared filling between the leaves of the marinated Napa cabbage and wrap tightly.

Tips:

Fresh ingredients: Use fresh, high-quality ingredients for the best flavor.
Saltiness: The amount of salt used can affect the fermentation process. Adjust the amount of salt to your preference.
Temperature: The temperature of the storage area can affect the fermentation process. A cooler temperature will slow down the fermentation process.

Note:

Gochugaru is Korean red pepper powder, and it is a key ingredient in kimchi.
The spiciness of the kimchi can be adjusted by adding more or less gochugaru.
Traditionally, kimchi is fermented in a cool place for several days before consuming.

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