“Pogi” (포기) refers to a “head” or “bunch.” Unlike mat-kimchi (which is pre-cut into bite-sized pieces), Pogi Kimchi consists of whole Napa cabbage halves or quarters that have been salted and hand-rubbed with seasoning.

Key Characteristics

• Authentic Preparation: The cabbage leaves remain attached to the root, preserving the crisp texture and allowing for a slower, deeper fermentation process.

• Flavor Profile: A complex balance of spicy, savory, salty, and slightly sweet. As it ages, it develops a signature “fizzy” tang (lactic acid) and umami depth.

• The “Soe” (Stuffing): Expect a rich paste made of gochugaru (red chili flakes), garlic, ginger, fish sauce, salted shrimp (saeu-jeot), and often radish or green onions tucked between the leaves.

Specifications & Usage