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Nabak Kimchi (Korean Water Kimchi)

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 20
Calories: 23 kcal
Course: Side Dish
Cuisine: Korean

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)

Instructions

    Cup of Yum
  1. 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.
  2. Slice the radish into about 1-inch square with 1/8" thickness.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition Information

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

% 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.