nabak kimchi

Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!

Nabak Kimchi (Water Kimchi)

Korean radish, mu (무)

napa cabbage (baechu, 배추) -- inner yellowish leaves

carrot

Korean pear

scallions

garlic

ginger slices, about 1 inch rounds

Salt

Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Do not peel the skin. Cut into about 1-inch thick discs. Cut each disc into 3 pieces, and then slice thinly into about 1-inch squares, placing in a large bowl.

Rinse the cabbage leaves a couple of times. Cut each leaf lengthwise into 1-inch wide pieces, and then crosswise into about 1-inch pieces. Add to the bowl with the radish. Sprinkle with 2 tablespoons of salt, and toss well to evenly distribute the salt. Let it sit until wilted, about 30 minutes. Do not drain or rinse.

In a small bowl, soak the gochugaru in 1/2 cup of warm water.

To cut the carrot into flower shapes, cut 3 to 4 ”‘V” shape grooves lengthwise, and then cut into thin slices. Or simply slice crosswise into thin rounds. Cut the pear into about 1-inch squares. Cut other vegetables into about 1-inch lengths. Add to the bowl with the salted radish and cabbage.

In a large bowl, dissolve 2 tablespoons of salt in 10 cups of water. Strain the soaked gochugaru into the water through a fine mesh.

Pour the broth over the salted radish and cabbage mix and stir well to combine everything. Adjust the seasoning to taste if necessary. The combined broth should taste slightly too salty to eat as is. The saltiness will reduce as the kimchi ferments. It will actually be easier to handle if you place the salted radish and cabbage along with its liquid in the container or jar first, and then add the broth with gochugaru.

Keep it in an airtight container or jar. Leave it out at room temperature for a day or two before storing in the fridge. The kimchi can be eaten within a few days. Stir to the bottom each time before taking some out to serve.

Nabak kimchi is a mild and refreshing water kimchi that’s perfect for the spring weather. It looks beautiful with an orange hue with lots of contrasting vegetables floating in it. It goes well with any Korean dishes!

Nabak Kimchi

450 g radish ((Korean

cabbage

Tbsp cooking salt (, medium sized crystals)

110 g carrot (,(3.9 ounces), peeled and thinly sliced (1/8 inch (0.3 cm) thickness))

onions

g red chili (,(1.2 ounces), seeded and thinly sliced)

Tbsp glutinous rice flour

water

pear

onion

Tbsp garlic

Tbsp ginger

Korean chili powder ((gochugaru))

cucumber (, thinly sliced)

nashi pear (, peeled, thinly sliced)

Prepare a large kimchi container (4.8 litre/ 1.26 gallon) and add the prepared radish and napa cabbage. Add the salt (2 Tbsp) and mix well. Cover and leave it at room temperature for 30 minutes.

While waiting, prepare the glutinous rice paste. Mix the glutinous rice flour with the water in a saucepan and cook over medium heat for 5-8 minutes until it thickens. Once the glutinous rice paste is ready, transfer it to a medium-sized bowl and cool it down. Add the pear, onion, minced garlic, minced ginger, and Korean chili powder. Stir well.

Place a strainer over the kimchi container from step 1 and cover that with a large cotton cloth. Pour the kimchi seasoning from step 2. Wrap the cotton cloth and squeeze it, making sure to strain only the liquid.

Add 8 cups of water and 1 tablespoon of salt to the container. Add the prepared carrots, green onions, and chilies, and stir. Close the lid and leave it out at room temperature for 4 to 6 hours. Then store it in the fridge. You can start serving from the next day. Serve it chilled and give it a good stir before scooping.

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Nabak Kimchi (Water Kimchi)

Nabak Kimchi

Top 2 nabak kimchi recipes from across the web

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Nabak Kimchi (Water Kimchi)

Nabak Kimchi

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