통배추 김치 원리
Whole Cabbage Kimchi
Salt cabbage for 6-8 hours to extract water via osmosis — this creates the characteristic crunch. Glutinous rice paste (풀) helps seasoning adhere and moderates the fermentation rate.
Poggi kimchi (whole cabbage kimchi) requires two key steps: salting the cabbage to draw out water and create the right texture, then coating each leaf with a rice paste-based seasoning with gochugaru, garlic, ginger, and fermented seafood.
핵심 요소
핵심 원리
Salt osmosis (water removal + tissue softening) → Adhesion of seasoning paste → Lactic acid fermentation.
핵심 단계
- 1Ingredients: Napa cabbage, coarse salt, Korean radish (daikon). Instructions: Cut the Napa cabbage in half. Sprinkle 2% of the weight of the cabbage with coarse salt and layer it evenly. Brine for 6-8 hours.
- 2Rinse the Napa cabbage thoroughly in cold water three times, then place it in a colander to drain for 1-2 hours.
- 3Ingredients for the sauce: glutinous rice starch (mixed with water in a 1:10 ratio and cooked until thickened, then cooled) + gochugaru (Korean chili powder) + garlic + ginger + fermented seafood (jeotgal).
- 4Spread the seasoning evenly between the layers of Napa cabbage leaves, pack them tightly into a kimchi container, and let it sit at room temperature for 1-2 days before refrigerating.
salting
Coarse salt, Napa cabbage, and Korean radish should be used in a ratio of 2%. If there is too much Korean radish, the kimchi will become bitter; if there is not enough, the fermentation process will slow down.
fermentation
Aging at room temperature for 1-2 days (summer) / 2-3 days (winter), then refrigerate – time enhances the flavor.
seasoning_base
Ingredients: 2 tablespoons of glutinous rice paste, 1 cup of gochugaru (Korean chili powder - for one head of Napa cabbage), 1 whole garlic bulb, 1 tablespoon of ginger, and 3 tablespoons of fermented seafood sauce.
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