Today I'll teach you how to create spicy, traditional napa cabbage kimchi called tongbaechu (baechu or pogi). This meal is so popular and iconic in Korea that we call it “kimchi.
Despite the fact that Korean cuisine has several types of kimchi, including cabbage napa kimchi, this is the side dish most people refer to.
In the past, I've provided recipes for some of them, but never a tongbaechu-kimchi video!
Mak-kimchi, which is similar but easier because you chop the cabbage into bite-sized pieces first, and yangbaechu-kimchi, which is extremely simple, are in my video.
. I even posted a one-batch baechu-kimchi recipe with kkakdugi years ago. I haven't posted the most traditional napa cabbage kimchi yet. My vegan kimchi recipe is also available!
Napa-kimchi. To salt cabbage: 6 lbs. napa cabbage 2.5 ounces (72 grams) Kosher salt To make porridge: 2 cups water 2 teaspoons glutinous rice flour
2 tablespoons Turbinado (brown or white) sugar Vegetables: 2 cups Korean daikon radish matchsticks 1-cup carrot matchsticks 7–8 chopped green onions
1 cup chopped Asian chives (buchu) or 3 chopped green onions One cup water dropwort (minari), optional kimchi_onggi Ingredients Makes 8 lbs (3.6 kg) of kimchi.
For salting cabbage: 6 lbs (2.7 kg). napa cabbage 2.5 ounces (72 grams) Kosher salt To make porridge: 2 cups water 2 teaspoons glutinous rice flour 2 tablespoons Turbinado (brown or white) sugar
Vegetables: 2 cups Korean daikon radish matchsticks 1-cup carrot matchsticks 7–8 chopped green onions 1 cup chopped Asian chives (buchu) or 3 chopped green onions One cup water dropwort (minari), optional
Seasonings and spices: ½ cup minced garlic (24 cloves) 2 teaspoons minced ginger 1 medium onion minced ½ cup fish sauce Combine ¼ cup fermented salted shrimp (saeujeot) with brine, diced, and 2 cups gochugaru red pepper flakes.
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