shrimp30 minuteskorean
Traditional Korean Kimchi
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi.
From YouTube · Jun 23, 2014
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi.
30 min
Prep time
1
Yield
Ingredients
12 ingredients- 6 pounds (2.7 kilograms) Chinese cabbage
- 1/2 cup coarse sea salt
- 2 tablespoons sweet rice flour
- 2 cups water
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 1/4 cup salted shrimp (saeujeot)
- 1 cup Korean red pepper flakes (gochugaru)
- 1/2 cup grated radish (optional)
- 4-5 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
Method
4 steps- Use 6 pounds (2.7 kilograms) of fresh, green, shiny Chinese cabbage with soft leaves.
- Soak the cabbage in water for 30 minutes.
- Press the cabbage down to submerge it in the kimchi brine during fermentation.
- Ferment the kimchi for at least 36 hours, pressing down periodically to keep the cabbage submerged.
Recipe notes
Helpful tips
- Press the cabbage down periodically during fermentation to keep it submerged in the brine.
- Ensure the cabbage is fully submerged to prevent spoilage.
- Use a cool place for fermentation to achieve the best flavor.
Equipment
- large mixing bowl
- fermentation container or jar
- press or weight to keep cabbage submerged
Storage
Keep in the refrigerator, allowing it to ferment slowly.
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