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Whole Kimchi (Tongbaechu Kimchi)

Whole Kimchi (Tongbaechu Kimchi)

This kimchi uses napa cabbage and a tasty paste to create the traditional Korean side dish

This is a traditional way to make kimchi. Pulling it from the vat whole is … memorable, I think.

Adding raw seafood, such as oysters, is common, particularly on the southern tip of South Korea, which makes sense, being near the ocean. If you decide to add seafood, because you are adding it raw and it’s going to ferment, make sure it’s fresh and of high quality. Clean it in a salt water bath and drain before using. The seafood is best added to small batches that you’ll ferment in the fridge and eat up pretty quickly. — Sharon Flynn, author of Ferment for Good

Preparation time: 2 hours

Fermentation time: 3+ days

Equipment: Large crock or jar, your chosen lidding system

Notes

This is delicious cut neatly and topped with its juices and toasted sesame seeds. Or you can chop it up and add it to soups and other cooked dishes.

Ingredients

  • 3 wombok (Chinese cabbages) or napa cabbage

For normal brining:

  • 2 Cups good coarse sea salt (calculate the percentage based on the weight of the cabbage; see method)
  • About 5 fluid ounces water

For the kimchi paste:

  • 2 Cups water
  • 2 Tablespoons (sweet) glutinous rice flour
  • 2 Tablespoons sugar
  • 1 –2 garlic bulbs, peeled and crushed (use less garlic if you don’t love it, more if you do)
  • 1 -inch piece of fresh ginger, finely grated
  • 7 fluid ounces good fish sauce
  • 1 –2 cups Korean chilli flakes (gochugaru)
  • 1/2 onion, peeled
  • 2 carrots, peeled and julienned
  • 1 small daikon (white radish), peeled and julienned
  • 5 spring onions (scallions), sliced

Servings10

Calories Per Serving94

Folate equivalent (total)45µg11%


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!


Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Jump to Recipe for Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.

I began making my own kimchi in college, but stuck to the easier version. It wasn’t until I dedicated some more time to brine the whole cabbage that I realized it was the tastier choice, and lasts longer in the refrigerator.

I’m so excited to share with you our version of whole cabbage kimchi!