Nabak kimchi is a light, refreshing Korean water kimchi made with napa cabbage, radish, and a subtly sweet brine. Infused with garlic, ginger, and the gentle heat of red pepper, this chilled kimchi is perfect as a palate cleanser or a cool, tangy side dish year-round.

Try this recipe from W Table.

Ingredients:

  • 400 grams napa cabbage
  • 400 grams daikon radish
  • 1 cucumber
  • 2 red chile peppers
  • 1/2 Asian pear
  • 50 grams green onions
  • 50 grams minari
  • 1 tablespoon coarse salt
  • 1 tablespoon red pepper flakes

Brine ingredients:

  • 10 cups water
  • 2 tablespoons salt
  • 1 tablespoon sugar

Kimchi broth ingredients:

  • 1/2 onion
  • 1/2 Asian pear
  • 2 tablespoons minced garlic
  • 1/2 tablespoon minced ginger

Instructions:

Wash the napa cabbage, radish, cucumber and pear, then slice them into bite-sized pieces. Halve the red chile peppers, remove the seeds, and slice them into thin strips. Trim and wash the green onions and water parsley, then cut into 4-centimeter lengths.

In a kimchi container, place the napa cabbage and radish, sprinkle with coarse salt, and let them wilt for about 20 minutes.

Coarsely chop the ingredients for the kimchi broth and place them in a tea bag. In a bowl, mix the brine ingredients to make the brine. (Tip: You can substitute sugar with 1/2 teaspoon of a sweetener if desired.)

Place the red pepper flakes in a cloth bag, dip it into the brine and squeeze to release the color, creating the kimchi broth.

In the kimchi container, add the salted cabbage, radish, cucumber, pear, red chile peppers, water parsley, green onions and the tea bag with kimchi broth ingredients. Pour the prepared kimchi broth over everything. (Tip: Adjust the salt to taste if necessary.)

Allow the kimchi to ferment at room temperature for about one day, then store it in the refrigerator.

[Source: W table]


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