How to Make Nabak Kimchi: Korea’s Favorite Water Kimchi

When I recently visited my parents, they had been making nabak kimchi (나박김치). It’s in all likelihood one of their favored kimchi recipes! Nabak kimchi is a form of water kimchi comprised of thinly sliced radish squares and different veggies.

It’s simple to make and definitely clean.

The kimchi’s name refers to how the radish is sliced for this meal. Cutting into small, thin squares is called nabak sseolgi (나박썰기). Serology refers to a cutting method. Watching them make it reminded me that I hadn’t made this kimchi in a long, so I decided to do it for the blog!

Nabak kimchi is often enjoyed in the spring after the kimchi cooked in the fall has aged. This is a traditional holiday kimchi. Growing up, we always had nabak kimchi with tteokguk (rice cake soup), which is a New Year’s soup. They’re delicious together!

This water kimchi has a mild, transparent flavor and doesn’t require fish sauce or salted shrimp. If you are looking for a vegan kimchi recipe, this is it!

The radish and cabbage squares are lightly salted and mixed with the remaining ingredients.

To keep the kimchi soup clean, the water is seasoned with salt and lightly colored with gochugaru (Korean red chili pepper flakes) before straining through a cheesecloth.

To keep the soup’s clarity, the garlic and ginger are thinly sliced rather than minced.

The presence of Korean pear is traditional, but apple is also often used. The fruit brings a slight sweetness to the kimchi. Minari (water dropwort), a crisp herb with a distinct flavor, is also utilized in traditional kimchi and adds a subtle yet agreeable flavor.

Ingredients:

1.5 kg Korean radish (mu).
12-16 ounces napa cabbage (baechu) with yellowish inner leaves.
1–1.5 teaspoons gochugaru (Korean red chili pepper flakes). Make changes to reflect your preferences.
1 medium carrot.
1/2 Korean pear or apple.
Three thin scallions.
Eight stalks of Minari are optional.
Thinly slice five plump garlic cloves and five thin ginger slices (each about 1 inch in diameter).
Salt should be stored in an airtight box or jar that holds one gallon.

Instructions

Do now not peel the pores and skin. Cut into discs about one inch thick. Divide every disk in 3 quarters, then thinly slice into 1-inch squares. Place in a massive basin.

Rinse the cabbage leaves multiple times. Cut each leaf lengthwise into 1-inch extensive pieces, then crosswise into more or less 1-inch pieces.

Add to the basin with the radish. Sprinkle with 2 tablespoons salt and toss to coat evenly. Allow to sit for approximately 30 minutes, until wilted. Do not drain or rinse.

In a small dish, mix the gochugaru with 1/2 cup warm water.

Cut 3 to 4 “‘V” grooves lengthwise in the carrot to create flower patterns, then thinly slice. Simply crosscut thin rounds. Cut the pear into about 1-inch squares. Cut the remaining vegetables to 1-inch lengths.

In a large mixing basin, dissolve 2 tablespoons salt in 10 cups water. Strain the soaked gochugaru into the water using a fine mesh strainer.

Stir the broth into the salted radish and cabbage mixture until well combined. Season to taste, as needed. The combined broth should be somewhat too salty to consume on its own. The salinity of the kimchi will diminish as it ferments. To make handling easier, start with the salted radish and cabbage, together with their juices, and then add the broth and gochugaru.

Place it in an airtight container or jar. Allow it to remain at room temperature for a day or two before storing it in the refrigerator. Kimchi can be eaten within a few days. Stir to the bottom each time before removing some for serving.

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