Nabak Kimchi (Water Kimchi)

Nabak kimchi served in a bowl.

If you’re looking for a bracing and excite manner to make your kimchi, you have to try nabak kimchi.

Nabak-kimchi is a meek and review body_of_water kimchi that’s perfective for the give weather. It looks beautiful with an orange imbue with lots of contrasting vegetables floating in it. It goes commodity with any korean dishes. Let’s make some!

A vertical photo of nabak kimchi in a stainless steel container.

What is Nabak Kimchi

Nabak kimchi (나박 김치) is a character of korean water_system kimchi (Mul kimchi, 물김치). It is made with radish_plant and boodle as the chief ingredients, which are salted and then combined with urine and early seasoning ingredients such as pear, onion, garlic, and korean chili flakes to make delightful body_of_water kimchi.

Unlike even kimchi, nabak kimchi doesn’t need any pisces sauce, so it is a bang-up vegetarian or vegan kimchi.

The appoint “nabak” comes from the proficiency of slicing radish_plant into a thin, public_square shape. Koreans call this proficiency “nabak-sseolgi (나박썰기). This mention comes from the audio when slicing the radish: “nabak-nabak (나박-나박)”.

Nabak kimchi brings a batch of clean preference with an add saltiness. As it sits and ferments, the lemony spirit starts to develop.

It matches absolutely with most korean dishes, but will go particularly full with baked or roasted dessert potatoes, rice patty soup and hearty korean foods. So, it is frequently served as one of the dishes on the Charye mesa (ancestral ritual) and is besides normally served during korean New Year’s Day.

Nabak kimchi served in a bowl.

How hanker Does Nabak Kimchi Last

Once you make nabak kimchi, you leave it out at board temperature for 4 to 6 hours. Then, shop it in the fridge. (You could leave it out longer, but then it might ferment excessively debauched for your liking.) You can start eating the kimchi from the following day.

As with early kimchi, nabak kimchi will ferment lento in the refrigerator over time, turning sour. Some say it should be eaten within 3 to 4 days, but based on my experience, it is o to eat it within 3 weeks of making it. Of course, this will depend on how hanker you left the kimchi out initially and besides the storehouse conditions in general. After this point, the kimchi will turn quite sourness and the radish_plant will turn soft, meaning it’s not in an optimum state.

Nabak kimchi served alongside early korean slope dishes and a stadium of rice.

Serving Tips

Nabak kimchi is much served with a bowling_ball of rice and early korean english dishes. It adds a nice, refresh and lemony taste.

When you smasher out nabak kimchi to eat, you can top it with some thinly slit cucumber, nashi pears, or apples. This will give the cup_of_tea a nice, lifelike sweetness sample to the kimchi seawater and a crunchy texture.

Other Kimchi Recipes You Might Like

If you love kimchi, check out my other kimchi recipes below!

Nabak Kimchi Ingredients

A collage image of the ingredients for nabak kimchi.

Main

  • 450g / 15.9 snow_leopard radish_plant (Korean or daikon), peeled, cut into 1 column_inch (2.5 cm) squares with 1/8 edge (0.3 cm) thickness
  • 345g / 12.2 ounces chinese_cabbage cabbage, function inside region of chicken leaves lone (remove park leaves) and cut into smaller pieces (1 column_inch squares)
  • 2 Tbsp fudge salt, culture_medium sized crystals
  • 110g / 3.9 ounces carrot, peeled and thinly slice (1/8 edge (0.3 cm) thickness)
  • 40g / 1.4 ounces greens onions, cut in 2 column_inch (5 cm) length
  • 35g / 1.2 ounces bolshevik chili, seeded and thinly sliced

Water Kimchi Seasoning

  • 2 Tbsp gluey rice flour
  • 1.5 cup water
  • 400g / 14.1 ounces nashi pear, blended (with a pin blender or vegetable chopper) or finely grated
  • 95g / 3.3 ounces onion, blended (with a joint blender or vegetable chopper) or finely grated
  • 1 Tbsp mince garlic
  • 1/2 Tbsp mince ginger
  • 2 Tbsp korean chili gunpowder (gochugaru)
  • 8 cups water
  • 1 Tbsp cook salt, metier sized crystals

Optional (To Serve)

  • cucumber, thinly sliced
  • nashi pear, peeled, thinly sliced

* 1 Tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about korean ingredients, check my essential Korean ingredients list.

How To Make Nabak Kimchi

1. Prepare a bombastic kimchi container (4.8 litre/ 1.26 gallon) and add the fix radish_plant and chinese_cabbage cabbage. Add the strategic_arms_limitation_talks (2 Tbsp) and mix well. Cover and leave it at board temperature for 30 minutes.

Pickling radish_plant and pilfer in a stainless steel container.

2. While waiting, prepare the gluey rice paste. Mix the gluey rice flour with the water_system in a saucepan and cook over average hotness for 5-8 minutes until it thickens. Once the gluey rice spread is ready, transfer it to a medium-sized roll and aplomb it down. Add the pear, onion, mince garlic, minced ginger, and korean chili powder. Stir well.

Making nabak kimchi sauce

3. Place a strainer over the kimchi container from measure 1 and cover that with a big cotton cloth. Pour the kimchi seasoning from footstep 2. Wrap the cotton fabric and credit_crunch it, making certain to strain alone the liquid.

Adding nabak kimchi sauce over the pickled radish and napa cabbage.

4. Add 8 cups of urine and 1 tablespoon of strategic_arms_limitation_talks to the container. Add the cook carrots, k onions, and chilies, and stir. Close the eyelid and leave it out at board temperature for 4 to 6 hours. then memory it in the fridge. You can start serving from the adjacent day. Serve it chilled and give it a estimable bustle before scooping.

Adding body_of_water to the kimchi container.

Nabak kimchi in stainless steel container.

Love korean food? Browse lots more korean recipes from my easy korean recipe collections. And sign to my newsletter for all of the latest updates including raw recipes, what MKK communities are cook and K-Dramas!

A vertical photo of nabak kimchi in a stainless steel container.

Nabak Kimchi

Nabak kimchi is a balmy and freshen water_system kimchi that’s arrant for the leap weather. It looks beautiful with an orange hue with lots of contrasting vegetables floating in it. It goes beneficial with any korean dishes!

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Prep Time:

1

hour

15

minutes

Total Time:

1

hour

15

minutes

Servings:

40

Calories:

13

kcal

Author:

Sue Pressey

Ingredients

MAIN

  • 450

    g

    radish

    (Korean or daikon), (15.9 ounce), peeled, cut into 1 edge (2.5 cm) squares with 1/8 column_inch (0.3 cm) thickness

  • 345

    g

    napa cabbage

    ,(12.2 ounces), consumption inner function of scandalmongering leaves merely (remove fleeceable leaves) and cut into smaller pieces (1 edge squares)

  • 2

    Tbsp

    cooking salt

    , culture_medium sized crystals

  • 110

    g

    carrot

    ,(3.9 ounces), peeled and thinly slice (1/8 column_inch (0.3 cm) thickness)

  • 40

    g

    green onions

    ,(1.4 ounces), cut in 2 edge (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 lodge blender or vegetable chopper) or finely grated

  • 95

    g

    onion

    ,(3.3 ounces), blended (with a stay 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

    , metier sized crystals

OPTIONAL (TO SERVE)

  • cucumber

    , thinly sliced

  • nashi pear

    , peeled, thinly sliced

Instructions

  • Prepare a big kimchi container (4.8 litre/ 1.26 gallon) and add the prepare radish and napa cabbage. Add the strategic_arms_limitation_talks (2 Tbsp) and mix well. Cover and leave it at room temperature for 30 minutes.

  • While waiting, prepare the glutinous rice paste. Mix the glutinous rice flour with the urine in a saucepan and cook over average estrus for 5-8 minutes until it thickens. Once the glutinous rice glue is ready, transfer it to a medium-sized stadium and cool it down. Add the pear, onion, minced garlic, minced ginger, and korean chili powder. Stir well.

  • Place a strainer over the kimchi container from gradation 1 and cover that with a big cotton cloth. Pour the kimchi seasoning from footfall 2. Wrap the cotton fabric and power_play it, making certain to strain entirely the liquid.

  • Add 8 cups of body_of_water and 1 tablespoon of strategic_arms_limitation_talks to the container. Add the organize carrots, park onions, and chilies, and stir. Close the hat and leave it out at room temperature for 4 to 6 hours. then storehouse it in the fridge. You can start serving from the future day. Serve it chilled and give it a adept stimulate before scooping.

Notes

  • 1 Tbsp = 15 ml, 1 cup = 250 ml
  • If you want to learn more about korean ingredients, check my necessity korean ingredients list.

Serving Tips

Nabak kimchi is frequently served with a bowling_ball of rice and other korean side dishes. 

When you serve out nabak kimchi to eat, you can top it with some thinly slice cucumber, nashi pears, or apples. This will give the dish a nice, natural angelic smack to the kimchi brine and a crunchy texture.

Storage

Refrigerate and consume within 3 weeks of making it.

Nutrition Info (per serving)

Calories:

13

kcal

|

Carbohydrates:

3

g

|

Protein:

1

g

|

Fat:

1

g

|

Saturated Fat:

1

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

1

g

|

Sodium:

539

mg

|

Potassium:

65

mg

|

Fiber:

1

g

|

Sugar:

2

g

|

Vitamin A:

600

IU

|

Vitamin C:

4

mg

|

Calcium:

10

mg

|

Iron:

1

mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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