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If you are not a big fan of fishsauce or spicy stuff there is an alternative non-spicy Kimchi style. It's called Baek Kimchi (White Kimchi). This Kimchi is not spicy and has a clean cool taste. It has its own unique taste that you gotta try. Even if you like spicy red Kimchi, this white kimchi can be another style of side for you.
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Popularity: 12%
Mahg Kimchi is a baechu (Napa) Kimchi cut in smaller bites. Ingredients are very similar to a pogi Kimchi recipe EXCEPT you don't need to put radish in this one and you don't need to 'stuff' but just mix everything together at the end. So this recipe is considered the easier version of Kimchi recipe. You'll realize steps will be very similar to pogi Kimchi recipe but we'll post images again for you. Good luck!
Ingredients
1 whole Napa Cabbage (Medium-size)
3 scallions, cut into 1 inch lengths
1/2 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1/4 cup 'morton' salt (for pickling)
1 tsp 'morton’ salt (for mixing)
1/2 cup hot chili pepper flake
1 tbsp fish sauce
1 tbsp sweet rice power OR flour
Popularity: 17%
Pogi Kimchi is the traditional way of making Kimchi. Although Pogi Kimchi is usually meant to be stored longer than other kinds, you can still eat it before it is fully fermented. So you might want to try it in different stages of fermentation and find out your favorite period of fermentation (Just remember to not eat all of it before it is even fermented!) There's no right and wrong time to eat your Kimchi as long as you love the taste. And when it gets too fermented to eat it 'as is,' it would be the perfect Kimchi for Kimchi Jjigae (Kimchi Stew).
Basically, we will be pickling a napa cabbage and stuff daikon stuffing mix between the pickled Napa leaves. Daikon stuffing mix is all the ingredients combined together.
Let's start!
You will need the following:
Ingredients
Pickling
1Â whole Napa Cabbage (Medium-size)
1/2 cup 'morton' salt
4 cup water
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Popularity: 47%
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