Pogi kimchi, (Napa cabbage kimchi)
Food&BeverageNov 15, 2013
It’s kimchi-making season! There are hundreds of kimchi varieties in Korea. Pogi kimchi is the most common variety. The taste of kimchi varies widely, depending on the seasoning ingredients. Every household has its own version. Various kinds of jeotgal (salted seafood) are used to give kimchi its distinct pungency and to aid the fermentation process. Saeujeot (salted shrimp) and myeolchiaekjeot (fish sauce made with anchovies) are the two that are most commonly used. I almost always use both of