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.
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.