How to Make Original Korean Kimchi | POGI Kimchi | Use the Whole Cabbage #포기김치 포기하지마 Oppa Cooks Here

Ever wonder how to make kimchi at home? I won't tell you it's easy or fast. This kimchi is the way it was made originally and is referred to as Pogi (Whole, entire cabbage) Kimchi. Prepare yourself for time-consuming activities: 1. Making flour paste. 2. Spreading seasoning paste on each leaf of cabbage. Not deterred? Then you're ready. Let's go DIY some kimchi. If you find the pre-brined cabbage at your Korean grocery store, I highly recommend getting it. Sometimes they'll even have just half a Pogi (half a cabbage, pre-brined) which would be ideal to try for the first time. Otherwise you'll have to brine fresh Chinese cabbage yourself, which we do in our other kimchi video (https://youtu.be/rew54sb61d8). You basically over-salt cabbage in the sink for a minimum of 4 hours until it gets floppy. Rinse it well (but it should be kinda salty) then you can begin the kimchi-making. Notes: You can substitute Sweet Rice Flour with other types of starchy flours like regular Rice Flour or even Wheat Flour (like all-purpose flour). You can even make a paste with cooked rice in a pinch (but it has to be Korean short grain sticky rice aka sushi rice). Squeezing out excess paste from kimchi is what we did because we experienced a kimchi paste shortage (and did not feel inclined to make more paste ha) but another accidental side effect was that it yielded a very fresh-tasting kimchi. It was much lighter and I actually think it's a good choice during the summer months. Contents 00:00 Hello! 00:29 How to Make Sweet Rice Flour Paste