Publisher's Synopsis
This recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Since the cabbage is kept intact at its head, it's all around called pogi kimchi (포기김치). Pogi suggests a "head" of a vegetable.
In pre-winter, Korean families make this kind of kimchi in huge all out for their kimjang (or gimajang, 김장), a yearly kimchi making event totally expecting cold months.
