Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

Summary by Krater

Maangchi demonstrates how to make traditional traditional Korean napa cabbage kimchi, also known as pogi-kimchi or tongbaechu-kimchi. She guides viewers through salting the cabbage, preparing a rice porridge base, making the radish and chili paste, stuffing the cabbage leaves, and storing the kimchi in an earthenware pot (onggi) and plastic containers to ferment.

From the video

Answers: How do you make traditional napa cabbage kimchi (pogi-kimchi)?

• traditional Korean napa cabbage kimchi
• pogi-kimchi preparation
• salting napa cabbage
• making rice porridge base for kimchi
• preparing radish and chili paste
• stuffing napa cabbage with kimchi paste
• fermenting kimchi in onggi and containers

Ingredients

• 6 pounds napa cabbage
• 1/2 cup coarse salt
• 2 cups plain water
• 2 tablespoons sweet rice flour
• 2 tablespoons brown sugar
• 2 cups Korean radish
• carrot
• green onion
• buchu
• minari
• 1/2 cup garlic
• 2 teaspoon ginger
• 1 cup onion
• 1/2 cup fish sauce
• 1/4 cup fermented salted shrimp (saeujeot)
• 2 cups hot pepper flakes
• sesame seeds

What it concludes

• Soaking napa cabbage leaves in cold water helps them absorb salt more easily.
• Making rice porridge is important to help the kimchi paste stick to the cabbage leaves.
• Using Korean radish makes the kimchi paste special, tasty, and sweet.
• Fermenting kimchi in an onggi or airtight container while pressing down to remove air pockets produces well-fermented, delicious kimchi.