Whereas my mother’s is the best homemade (see generally 5.070 Mom’s Kimchi), IT’s is the best factory-produced kimchi (see most recently 7.210 SPAM Curry Rice) — and by “best,” yes, I mean “best,” objectively, not merely “my personal favorite,” subjectively. He gave us another pair of dimebags, which we brought back from our recent trip to Korea.
Pogi kimchi is the dish in its traditional/fundamental/ideal method and form. As the name would suggest — “pogi (포기) = head” — and as illustrated in the photos below, the labor-intensive process is all about preserving the wholeness of the cabbage. By comparison, the simpler/quicker/inferior mak kimchi — “mak (막) = chop” — involves chopping the cabbage first, then mixing everything together, which facilitates mass production, commonly served in cheap restaurants and sold by the jar in supermarkets (see for example 5.034 Made-in-Manila Kimchi …), but the result is an indiscriminate mess. With pogi, the cabbage leaves are kept intact until the point of consumption, producing a far more vibrant taste and texture in every bite.
(Something of a hybrid between the two, bossam kimchi involves pre-chopped cabbage wrapped in a whole leaf (see generally 2.336 … with Bossam Kimchi) — “bossam (보쌈) = blanket wrapped.”)
I’m still working to perfect my own kimchi, which at this point remains mak (see most recently 7.166 White Cabbage Kimchi), though I gotta get pogi with it.