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 min
- Cook time
- No separate cook time
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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)
- 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)
- cucumber (, thinly sliced)
- nashi pear (, peeled, thinly sliced)
Instructions
- 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.