Freshly Made Napa Cabbage Kimchi (Pogi Kimchi)
How to Make Delicious Napa Cabbage Kimchi Without a Big Kimjang!
Enjoy delicious, homemade Napa Cabbage Kimchi in smaller batches. This recipe is perfect for those who prefer fresh kimchi over aged ones. Easy and flavorful!
Kimchi Ingredients- 2 heads Napa cabbage
- 1 Korean radish (daikon)
- 10 cloves garlic
- 1 cup anchovy sauce (fish sauce)
- 10 cloves minced garlic (or 2 Tbsp)
- 2 tsp grated ginger
- 1 medium onion
- 1/3 bunch green onions
- 1 cup salted shrimp (fermented)
- 3 cups gochugaru (Korean chili flakes, adjust to spice preference)
- 1/2 cup sugar
- 30g glutinous rice paste (1.5 Tbsp glutinous rice flour cooked with 1/2 cup water, cooled)
- 1 cup anchovy broth (or kelp broth)
Cooking Instructions
Step 1
Many households are now opting to make fresh kimchi more often instead of large batches for winter. If you prefer the taste of freshly made kimchi over aged kimchi, this recipe for Napa Cabbage Pogi Kimchi is perfect for you.
Step 2
First, wash and peel the Korean radish. Then, using a mandoline slicer or a knife, thinly julienne the radish into fine strips. This step is crucial for achieving a crisp texture in your kimchi.
Step 3
Next, prepare the seasoning base by blending one onion, 10 cloves of garlic, a small piece of pear (optional, for sweetness), and 2 tsp of grated ginger until smooth. Brew 1 cup of anchovy broth (or kelp broth) and let it cool completely. It’s also helpful to have your glutinous rice paste already prepared and cooled.
Step 4
Trim any bruised or outer leaves from the Napa cabbage heads. Rinse them thoroughly. Make a shallow cut at the base of each cabbage head, and then cut them into quarters. If you start salting the cabbage around 10 PM, placing the cut side up in brine, it should be well-tenderized by morning for draining. Drain the salted cabbage thoroughly in a colander.
Step 5
In a large bowl, combine the julienned radish with the cooled glutinous rice paste, anchovy broth, 1 cup of anchovy sauce, and 1 cup of salted shrimp. Add 1/2 cup of sugar and 3 cups of gochugaru. Taste and adjust seasoning with salt if needed. Mix everything well to create the kimchi paste.
Step 6
Begin by adding the gochugaru to the radish mixture and toss well to coat the radish strips evenly. This helps achieve a vibrant color. Then, incorporate the blended seasoning base (onion, garlic, pear, ginger) and any remaining seasonings. Mix thoroughly until the kimchi paste is well-combined and has a rich consistency.
Step 7
It’s essential to drain the salted cabbage very well for 1-2 hours. This step prevents the kimchi from becoming watery after it’s made, ensuring a crisp texture. You can also lightly brush the inner ribs of the cabbage leaves with a bit of anchovy sauce for added flavor.
Step 8
Add the cleaned and cut green onions (and thinly sliced leeks, if using) to the kimchi paste and mix gently. Next, carefully spread the kimchi paste between each leaf of the quartered Napa cabbage. Ensure that the filling is evenly distributed down to the core.
Step 9
Gently open each cabbage leaf and generously coat it with the prepared kimchi paste. Don’t overstuff; aim for an even coating of the filling. Once filled, fold the leaves back into their original shape to form a neat bundle.
Step 10
Your fresh Napa Cabbage Pogi Kimchi is ready! It’s delicious served immediately with boiled pork (bossam), or you can let it ferment for a day or two for a slightly more developed flavor. Enjoy your homemade kimchi!
