Printable Recipe
Traditional Korean Kimchi
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi.
Prep time
30 minutes
Yield
1
Ingredients
12
Steps
4
Filed under: shrimp, korean.
Source channel: Maangchi
Key ingredients
pounds Chinese cabbage, coarse sea salt, sweet rice flour, sugar, fish sauce.
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
- 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.