Pogi‑Kimchi, also called Tongbaechu kimchi, is the most common winter kimchi in Korea. Historically families would make massive batches during kimjang (kimchi‑making season) to last through the cold months, providing essential vitamins and probiotics. It is a cornerstone of Korean meals, served at every table as a banchan (side dish).

In the southern regions, kimchi often includes more gochugaru and fish sauce, while northern styles may use less chili and incorporate fermented soy paste. Some regions add fermented shrimp (saeujeot) like in Maangchi’s recipe, whereas others might use anchovy sauce or omit seafood entirely for a milder flavor.

It is served raw as a crunchy banchan alongside rice, soups, and grilled meats. In winter, it may be eaten with fresh steamed rice and a side of boiled pork belly (samgyeopsal). It can also be used later in dishes like kimchi jjigae (stew) or kimchi fried rice.

Kimjang, the communal kimchi‑making event, takes place in late autumn before winter. Families gather to salt cabbage and prepare kimchi to ensure a supply for the cold months, making it both a culinary and cultural celebration.

Key ingredients include napa cabbage, Korean gochugaru, fish sauce, fermented salted shrimp (saeujeot), sweet rice flour, and Korean radish. Substitutes can be sea salt for kosher salt, all‑purpose flour for sweet rice flour, and anchovy sauce for fermented shrimp, though flavor will vary.

Kimchi pairs beautifully with bibimbap, Korean BBQ (bulgogi, galbi), kimchi jjigae, kimchi fried rice, and simple steamed rice. It also complements noodle soups like kalguksu and hot pots such as doenjang jjigae.

Its balance of salty, sour, spicy, and umami flavors, combined with a crunchy texture, showcases the Korean art of fermentation. The use of a rice‑flour porridge helps the paste adhere to the leaves, creating a consistent flavor throughout the cabbage.

Common errors include over‑salting the cabbage, not rinsing enough after salting, using too much water in the paste so it slides off, and failing to press the kimchi down firmly in the jar, which can lead to uneven fermentation.

The sweet rice flour porridge thickens the seasoning mixture, allowing it to cling to the cabbage leaves and creating a smoother, more cohesive texture. It also adds a subtle sweetness that balances the heat of the gochugaru.

Yes. After packing, let the kimchi ferment at room temperature for 1‑2 days, then transfer to the refrigerator. It will keep for up to 3 months, developing deeper flavor over time. Keep the jar sealed and ensure the cabbage stays submerged in its juice.

The cabbage should be bright reddish‑orange from the gochugaru, still crisp but slightly softened. The juice should be cloudy and slightly effervescent, with bubbles indicating active fermentation. No off‑colors or foul odors should be present.

The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering detailed tutorials on traditional dishes, modern twists, and cultural cooking techniques for English‑speaking audiences.

Maangchi focuses on clear, step‑by‑step explanations with a friendly, approachable style, often sharing cultural anecdotes and tips for ingredient sourcing. She emphasizes traditional methods while adapting recipes for ingredients commonly found in Western grocery stores.