CABBAGE KIMCHI (POGI KIMCHI) | Recipes | Judy Joo

Name: CABBAGE KIMCHI (POGI KIMCHI) | Recipes | Judy Joo
Ingredients: 2 litres (3 1⁄2 pints) warm water; 225 g (8 oz) coarse sea salt; 1 very large Korean cabbage or several heads Chinese cabbage (2.2–2.7 kg/5–6 lb total), bottom(s) trimmed, wilted and tough outer leaves discarded and rinsed well; 2 small onions, roughly chopped; 12 dried shiitake mushrooms; 10 dried anchovies (myulchi), head and guts removed; 6 spring onions, roughly chopped; 64 cloves garlic, 8 crushed and the rest left whole; 1 (25 cm/10 in long) piece dried kelp (dashima); 250 g (9 oz) gochugaru (Korean chilli flakes); 14 tbsp fish sauce or anchovy sauce; 10 tbsp salted shrimp (saewoo jeot), rinsed; 4 tbsp sugar; 1 (18 cm/7 in) knob fresh ginger, peeled and chopped; 3 carrots, julienned; 12 spring onions, cut into 5 cm (2 in) pieces; 200 g (7 oz) Korean white radish (mu) or mooli, peeled and julienned

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Explore the fiery flavors of Pogi Cabbage Kimchi with Judy Joo's easy-to-follow recipe. Make this essential Korean dish at home and elevate your meals.

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Ingredients

2 litres (3 1⁄2 pints) warm water
225 g (8 oz) coarse sea salt
1 very large Korean cabbage or several heads Chinese cabbage (2.2–2.7 kg/5–6 lb total), bottom(s) trimmed, wilted and tough outer leaves discarded and rinsed well
2 small onions, roughly chopped
12 dried shiitake mushrooms
10 dried anchovies (myulchi), head and guts removed
6 spring onions, roughly chopped
64 cloves garlic, 8 crushed and the rest left whole
1 (25 cm/10 in long) piece dried kelp (dashima)
250 g (9 oz) gochugaru (Korean chilli flakes)
14 tbsp fish sauce or anchovy sauce
10 tbsp salted shrimp (saewoo jeot), rinsed
4 tbsp sugar
1 (18 cm/7 in) knob fresh ginger, peeled and chopped
3 carrots, julienned
12 spring onions, cut into 5 cm (2 in) pieces
200 g (7 oz) Korean white radish (mu) or mooli, peeled and julienned