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Nabak Kimchi

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!

Prep Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 40
Calories: 13 kcal
Course: Side Dish
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.