Nabak Kimchi (Korean Water Kimchi)
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Nabak Kimchi (Korean Water Kimchi)
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Nabak kimchi is a mild, refreshing Korean water kimchi made with cabbage, radish, and carrot. With minimal chili flakes and no fish sauce, it’s simple and easy to make!
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Ingredients
- 12-14 Napa cabbage leaves
- 3/4 lb Korean radish
- 1 tbsp kosher salt
- 1 small carrot thinly sliced (about 1/8" thick)
- 2 green onion sliced
- 1 fresh red chili thinly sliced, optional
- Kosher salt or sea salt to taste
- cheesecloth or linen cloth
- a piece of string or yarn about 12-inch long
- 1 liter natural spring water
For rice paste
- 1 tbsp sweet rice flour (chapssal-garu)
- 1 cup water
For kimchi seasoning
- 1/2 onion diced
- 1/2 large Asian pear peeled, seeded, and diced
- 2 cloves garlic
- 1 tsp pureed ginger
- 1 tbsp Korean chili flakes (gochugaru)
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Instructions
- Slice the cabbage leaves into 1" slices discarding the bottom 4-5 inch of leafy parts. Cut the thick white stem parts in half lengthwise, if needed.
- Slice the radish into about 1-inch square with 1/8" thickness.
- Combine the cabbage and radish slices in a large bowl and sprinkle salt; toss well. Let it sit for 25-30 minutes. Rinse once and drain. Set aside.
- For the rice paste, mix sweet rice flour with 1 cup of water in a small sauce pan over medium heat. Bring it to boil, and simmer for 2-3 minutes to thicken. Let it cool.
- For the kimchi seasoning, combine onion, garlic, and pear in a blender and process until very smooth. Transfer the puree into a mixing bowl. Add pureed ginger, Korean chili flakes and the rice glue. Stir well.
- Line a cheesecloth (or linen cloth) over a bowl and pour the kimchi seasoning mixture to the center of the fabric. Gather up the cloth and tie it with a string tightly.
- In a large container put the cabbage and radish mixture, add the carrot, green onion, and the red chili. Place the chili sash in one corner of the container with a string hanging over, pour the spring water over in the container and toss well. Gently squeeze the sash to release the juice out of the chili mixture.
- Season kimchi broth with salt to your taste. Cover and let it sit in a room temperature for 2 days to ferment first, then keep it in the refrigerator for 3 days before you serve.
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Nutrition Information
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Calories
23kcal
(1%)
Carbohydrates
4.7g
(2%)
Protein
1.2g
(2%)
Fat
0.2g
(0%)
Sodium
726mg
(30%)
Potassium
128mg
(4%)
Fiber
1.7g
(7%)
Vitamin A
3.8IU
(0%)
Vitamin C
28mg
(31%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 4.7g | 2% |
| Protein | 1.2g | 2% |
| Fat | 0.2g | 0% |
| Sodium | 726mg | 30% |
| Potassium | 128mg | 3% |
| Fiber | 1.7g | 7% |
| Vitamin A | 3.8IU | 0% |
| Vitamin C | 28mg | 31% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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