water 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.

Quick dongchimi

Korean white radish, mu (무)

chili peppers (thinly sliced)

sugar (optional if your radish is bitter)

Korean pear (or 1 small Asian pear

plump garlic cloves

ginger piece

onion

glutinous rice powder (to make a paste with 1 cup water)

salt (Use less (about 25% less)

Clean the radishes by scrubbing with a brush and/or scratching off the impurities with a small knife. Peel the skin only if necessary. The skin is packed with nutrients. Cut each radish crosswise into about 2-inch logs. Then cut each log into 1/2-inch thick pieces and then each piece into 1/2-inch thick sticks, placing in a large bowl.

Sprinkle about 2 tablespoons of salt and optional 1 tablespoon sugar (use it if your radish is bitter) over the radishes and toss well to coat evenly. Let sit for about 30 - 40 minutes until the radish sticks have softened and released some liquid. Drain, saving the liquid in a bowl or pot you&#39;ll be using to make the brine. Do NOT rinse the radish. Place the radish in the jar or kimchi container.

If using the optional cabbage, rinse the cabbage, and cut each leaf of the cabbage into 2-inch long and 1/2 - 1-inch pieces.

Dissolve 1 tablespoon of salt in a cup of water and pour over the cabbage. Stir to coat the cabbage pieces with salt water. Let sit for 30 to 40 minutes until softened. Rotate the bottom ones to the top once or twice midway through the process. Drain, saving the liquid in a bowl or pot you&#39;ll be using to make the brine. Do NOT rinse the cabbage. Place the cabbage in the jar or kimchi container.

While the radish is salting, whisk together the glutinous rice powder and 1 cup of water, and simmer over low heat, stirring occasionally, until the mixture thickens into a thin paste. Set aside to cool it.

Place the pear (or apple), garlic, ginger and optional onion in the blender. Add 1/2 cup water. Puree it as fine as possible. Run it through a fine strainer to remove leftover solids for cleaner broth, if desired.

To make the brine, add about 9 cups of water to the reserved liquid from salting the radish and cabbage. Add the aromatic vegetable puree and glutinous rice paste. Stir in salt, starting with a tablespoon. Stir well to dissolve the salt, and taste it before adding more salt.

Place the salted radish and cabbage in a jar or air-tight container. Add the scallion and peppers. Pour the brine over. Stir well together. Taste the brine. Add more salt if necessary. If the brine is too salty, add more water to dilute. It should be a tad salty to eat as is.

Leave it out at room temperature for a full day or two until bubbles rise through the brine. Taste again and add more salt if necessary or add more water if too salty. Then, store in the fridge. Although you can start eating it any time at this point, it will need about a week or two in the fridge to fully develop the acidic, tangy flavors. It keeps well for several weeks in the fridge. Stir from the bottom each time you ladle the broth from the jar or container to serve.

How to make Korean radish water kimchi - dongchimi

Easy Dongchimi

Korean radish (or daikon radish (1.8 pounds))

Tbsp coarse sea salt

Tbsp sugar ((raw))

1-3 chilies

water

Korean pear (/ nashi

150 g red apple ((royal gala

g onion (, peeled (1.8 ounces))

g garlic (, peeled (0.7 ounces))

g ginger (, peeled (0.5 ounces))

Wash the radish thoroughly and peel the skin. Slice them into 5cm / 2 inch sticks and place them into a mixing bowl. Add 2 Tbsp coarse sea salt and 2 Tbsp sugar then gently mix them well. Rest it for 30 mins allowing the radish to soften.

Rinse the radish under cold running water a few times to remove any residue salt and sugar. Drain away excess water on a sieve for 5 mins.

Place the radish, green onion and chilies (if adding) into the kimchi container. As an indicator, I used a 5 L container and it was only half full.

Blend the kimchi brine ingredients in a mixer or food processor until pureed. Strain the pureed kimchi brine through the cheese cloth / muslin cloth and catch any liquid that comes out of it into the kimchi container (from step 3). Squeeze out all the juice from the cloth into the kimchi container. Discard any chunky leftovers.

Close the kimchi container and leave it at room temperature for 18 hrs to 24 hrs depending on your room temperature, then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. (You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be good for 3 to 4 weeks when refrigerated. If you don’t mind the sour taste you can keep it even longer.

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

pear

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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Top 4 water kimchi recipes from across the web

The most viewed water kimchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nabak Kimchi (Water Kimchi)

Quick dongchimi

Easy Dongchimi

Nabak Kimchi

The most viewed water kimchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine