Main ingredients
napa cabbagescallionswater dropwortcoarse sea saltradishKorean pearonioncooked ricegochugarusaeujeotfermented anchovy saucemaesil extractred chili pepper syrupminced garlicginger syrupwhole sesame seeds
Yoon Yi-ryeon's Summer Napa Cabbage Pogi Kimchi
This is a pogi kimchi made with summer napa cabbage. The addition of red chili pepper syrup solids gives it a deep flavor, while scallions and water dropwort cut into short pieces add a refreshing taste.
Ingredients needed 2 servings
Recipe
Cooking tips
- Red chili pepper syrup needs to be aged at room temperature for at least 30 days to develop a deep flavor. When adding to kimchi, do not use the liquid part as it is too sweet; only use the solids, coarsely blended in a blender.
- If you don't have red chili pepper syrup, you can substitute with 7–8 fresh red chili peppers, 3–4 tablespoons maesil extract, and 1 tablespoon raw sugar.
- When you taste the salted cabbage after rinsing, the core should be slightly bland but seasoned—that indicates the right salt level.
Recommended for
- Those who want to make kimchi from scratch.
- Those who want to make delicious kimchi with summer napa cabbage.
- Those who want to learn traditional pogi kimchi.
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