One-minute version:Hello everybody! Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.” When people talk about kimchi, this is the side dish they’re referring to, despite the fact that there are many kinds of kimchi in Korean cuisine, and many made with napa cabbage, too.Over the years I’ve posted recipes for a fewof them, but I’ve never made an in-depth video for making tongbaechu-kimchi! I’ve made a video formak-kimchi (easy kimchi recipe), which is very similar but is easier because you to chop up the cabbage into bite size pieces first, and I’ve made an ultra simple yangbaechu-kimchi (emergency kimchi). Many years ago I evenposted a recipe showing how to make baechu-kimchi with kkakdugi in one batch. But until now, I’ve never posted the most classic and traditional napa cabbage kimchi. (I also have a...
