Nabak-Kimchi (Korean Water Kimchi) Recipe

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Nabak-Kimchi (Korean Water Kimchi) Recipe

Description: Nabak-Kimchi is a refreshing, bubbly, and mildly spicy Korean water kimchi. Made with crisp Korean radish and napa cabbage, it’s the perfect light side dish to cleanse the palate, especially during holidays or alongside greasy meals.

🛒 Ingredients

Main Ingredients

• Korean Radish (Mu): 300g (Cut into small, thin squares)
• Napa Cabbage leaves: 200g (Cut into bite-sized squares)
• Salt: 2 tbsp (For brining)
• Sugar: 1 tbsp (For brining)

Aromatic Vegetables & Garnish

• Green onions / Scallions: 3 stalks (Cut into 3cm pieces)
• Minced garlic: 1.5 tbsp
• Minced ginger: 0.5 tbsp
• Red chili pepper: 1 (Thinly sliced, optional)
• Green chili pepper: 1 (Thinly sliced, optional)

Kimchi Broth

• Water: 1.5 Liters (Filtered or boiled and cooled)
• Fine red pepper powder (Gochugaru): 2.5 tbsp
• Salt: 1 to 1.5 tbsp (Adjust to taste)
• Sugar: 0.5 tbsp (Optional, for fermentation)

👩‍🍳 Step-by-Step Instructions

Step 1: Prep & Brine the Vegetables

📸 Recommended Photo: Chopped radish and cabbage tossed with salt and sugar in a large bowl.

• Cut the radish and napa cabbage into flat, bite-sized squares (about $3\text{cm} \times 3\text{cm}$ and $0.2\text{cm}$ thick).
• Place them in a large bowl. Sprinkle with 2 tbsp of salt and 1 tbsp of sugar.
• Toss well and let it brine for about 30 minutes until they soften slightly and release their natural juices. (Do not rinse the juice!)

Step 2: Make the Red Kimchi Broth

📸 Recommended Photo: Red pepper powder inside a pouch/strainer being massaged in water, turning the water into a clean, vibrant red color.

• Prepare 1.5 liters of water in a large container.
• Put the 2.5 tbsp of fine red pepper powder into a fine-mesh strainer or a cheesecloth pouch.
• Submerge the pouch into the water and gently massage/stir it to extract the bright red color and flavor. This keeps the broth clean and clear without floating pepper flakes.

Step 3: Combine Everything

📸 Recommended Photo: Pouring the red broth over the brined vegetables, adding the green onions and sliced chilies on top.

• Pour the red chili broth directly into the bowl with the brined radish and cabbage (including the salty brining liquid).
• Add the minced garlic, minced ginger, green onions, and sliced chili peppers.
• Stir everything together gently.

Step 4: Seasoning & Fermentation

📸 Recommended Photo: The finished Nabak-Kimchi packed neatly inside a clear, airtight glass container.

• Taste the broth. Add 1 to 1.5 tbsp of salt (adjust according to your preference) to ensure it is pleasantly savory.
• Transfer the kimchi into an airtight container.
• Fermentation: Leave it at room temperature for 1 to 2 days (depending on the weather) until you see tiny bubbles forming and it smells pleasantly sour.
• Once fermented, move it to the refrigerator and serve it chilled.

💡 Quick Tips for the Perfect Nabak-Kimchi

• For a Clean Broth: Using a cheesecloth or a fine strainer for the red pepper powder is the secret to a crystal-clear, refreshing broth.
• Sweetness Variations: You can add thin slices of Korean pear or apple as a garnish right before serving for a natural, crisp sweetness.