Pogi Kimchi (포기김치)
Korea
Classic Korean fermented cabbage salad made according to a traditional recipe with sea salt, radish, sea vegetables, and aromatic spices. It has a bright red color, piquant, slightly salty flavor and a crunchy texture.
Ingredients
- 1 pcs Napa cabbage
- 240 g sea salt
- 1800 ml water
- 450 g Korean radish
- to taste Korean pear
- 4 pcs green onion
- 1 pcs dried seaweed
- 1 tbsp glutinous rice starch
- 30 g Korean red pepper
- 60 ml fermented shrimp
- 3 tbsp anchovy fish sauce
- 4 pcs raw shrimp
- 3 tbsp garlic
- 1 tsp ginger
Steps
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Cut the cabbage head lengthwise in half, then divide each half into two quarters.
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Dissolve 240 g sea salt in 1200 ml water, immerse each cabbage quarter in the brine, then squeeze and transfer to another bowl.
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With the remaining half of the salt (≈120 g) generously sprinkle each cabbage leaf, then pour the remaining brine from the first bowl over the cabbage and let stand for 6–8 hours, turning the leaves periodically.
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Rinse the cabbage three times, drain thoroughly and lay leaf side down.
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Prepare a broth from the dried seaweed: pour 360 ml water over it, bring to a boil, simmer 5 minutes, cool. Mix glutinous rice starch with 120 ml water and cook over low heat, stirring until a thin paste forms (≈3 tbsp). Cool.
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In a bowl combine garlic, ginger, fermented shrimp, anchovy fish sauce, glutinous rice paste, 120 ml water (or broth) and Korean red pepper; mix until a uniform paste.
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Thinly slice the Korean radish and, if desired, julienne the Korean pear.
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Combine the cabbage, radish, pear, green onion, dried seaweed and raw shrimp with the prepared seasoning, mix thoroughly and pack into a container.
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Leave the kimchi at room temperature for 1–2 days to ferment, then transfer to the refrigerator.