Nabak Kimchi
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Nabak Kimchi
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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!
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Ingredients
MAIN
- 450 g radish (Korean or daikon), (15.9 ounce), peeled, cut into 1 inch (2.5 cm) squares with 1/8 inch (0.3 cm) thickness
- 345 g Napa cabbage ,(12.2 ounces), use inner part of yellow leaves only (remove green leaves) and cut into smaller pieces (1 inch squares)
- 2 Tbsp cooking salt , medium sized crystals
- 110 g carrot ,(3.9 ounces), peeled and thinly sliced (1/8 inch (0.3 cm) thickness)
- 40 g green onions ,(1.4 ounces), cut in 2 inch (5 cm) length
- 35 g red chili ,(1.2 ounces), seeded and thinly sliced
WATER KIMCHI SEASONING
- 2 Tbsp glutinous rice flour
- 1.5 Cup water
- 400 g nashi pear ,(14.1 ounces), blended (with a stick blender or vegetable chopper) or finely grated
- 95 g onion ,(3.3 ounces), blended (with a stick blender or vegetable chopper) or finely grated
- 1 Tbsp garlic
- 1/2 Tbsp ginger
- 2 Tbsp Korean chili powder (gochugaru)
- 8 Cup water
- 1 Tbsp cooking salt , medium sized crystals
OPTIONAL (TO SERVE)
- cucumber , thinly sliced
- nashi pear , peeled, thinly sliced
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Instructions
- 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.
Notes
- Serving Tips
- Nabak kimchi is often served with a bowl of rice and other Korean side dishes.
- When you dish out nabak kimchi to eat, you can top it with some thinly sliced cucumber, nashi pears, or apples. This will give the dish a nice, natural sweet taste to the kimchi brine and a crunchy texture.
- Storage
- Refrigerate and consume within 3 weeks of making it.
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
Nutrition Information
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Calories
13kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
539mg
(22%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
600IU
(12%)
Vitamin C
4mg
(4%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Calories | 13kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 539mg | 22% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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