Poggi Kimchi (Napa Cabbage Kimchi – Traditional Korean style)

It has been months since I wrote my last cooking blog!  Apologize for my long absence, as I am busy taking care of my baby.  She is our new addition to Lee family! Jamie is born in March 2012, and she is 5 months old now.   I am thankful for my mother who spent 6 months staying with me, so life is alot easier until she left last week!  Before both my daughters Joanne and Jamie wake up from their nap, I better hurry writing up this recipe of homemade Kimchi for my devoted followers.

Although my husband is Korean (he does not cook), it is almost impossible for him to find me a decent Korean Kimchi recipe.  Why depend on someone else?!?!  I can do it myself!  I spent times researching different recipes (and I am not Korean!), and I succeeded in making decent kimchi at last!   I can say that it is “successful” as my Korean husband gave a thump up (or thumbs)?  hehe


1 napa cabbage
1 handful of mustard leaves, cut into 2 inches
1 handful of watercress, cut into 2 inches
1 Korean radish, shredded
5 green onions, cut into 2 inches
1 cup sea salt (coarse salt)

Kimchi sauce (combine all ingredients in a large bowl)

1 cup red pepper powder (adjust according to your spice level)
3/4 cup sweet rice paste (see below)
1/4 cup minced garlic
1/4 cup fish sauce – omit for vegetarian version
1/4 cup salted shrimp (available in a jar) – omit for vegetarian version
1/4 cup sugar
2 tbsp salt
3 cups water (increase if mixture is too thick)
1 onion, grated finely
sweet rice paste:
1/2 cup sweet rice flour
1 cup water
Combine both ingredients in a pot.  Boil over high heat and whisk till mixture thickens.  Turn off the heat, and let the mixture cool down. 


(1)  Slice the napa cabbage into half.  Slice each half of cabbage into halves.  You should get 4 pieces of cabbage.
(2)  Wash the cabbage thoroughly, making sure that there is no soil or dirt inside the cabbage leaves.
(3)  Using a large deep container, sprinkle the salt between each cabbage leaves (more salt the better!). 
(4)  Pour in enough water to cover the cabbage.  Using heavy weight stone (or pot), put on top of cabbage and leave overnight (at least 8 hours).
(5)  Drain and wash each cabbage under running water for few times.  Drain and set aside.

Making Kimchi sauce

(1)  Combine all ingredients in a large bowl, and add cut vegetables (mustard leaves, watercress, green onions and radish).  Mix well and set aside.

Making the KIMCHI

(1)  Place one cabbage quarter inside a large bowl.  Spread the kimchi sauce between each leaf and outside of leaf.  Repeat for the remaining cabbage.
(2)  Put the stuffed cabbage in a kimchi container (available in Korean market) or any plastic container.  Have the cabbage facing upward to keep the ingredients inside the cabbage.
(3)  Use 1 large container to contain all cabbages or use 2 separate containers.  Make sure to fill the cabbage only up to 80% full to avoid overflow! 
(4)  Pour in the remaining sauce (if any) and close the lid. 
(5)  The kimchi must be kept in the refrigerator.  You can enjoy the fresh kimchi after 36 hours of fermentation.  The kimchi can be kept up to 2 months. 

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