Nabak Kimchi (Korean Water Kimchi)
Nabak kimchi is a mild, refreshing Korean water kimchi made with cabbage, radish, and carrot. With minimal chili flakes and no fish sauce, it’s simple and easy to make!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12-14 napa cabbage leaves
- 3/4 lb Korean radish
- 1 tbsp kosher salt
- 1 small carrot (thinly sliced (about 1/8" thick))
- 2 green onion (sliced)
- 1 fresh red chili (thinly sliced, optional)
- kosher salt or sea salt to taste
- cheesecloth (or linen cloth)
- a piece of string or yarn (about 12-inch long)
- 1 liter natural spring water
- 1 tbsp sweet rice flour (chapssal-garu)
- 1 cup water
- 1/2 onion (diced)
- 1/2 large Asian pear (peeled, seeded, and diced)
- 2 cloves garlic
- 1 tsp pureed ginger
- 1 tbsp Korean chili flakes (gochugaru)
Instructions
- 1
Slice the cabbage leaves into 1" slices discarding the bottom 4-5 inch of leafy parts. Cut the thick white stem parts in half lengthwise, if needed.
- 2
Slice the radish into about 1-inch square with 1/8" thickness.
- 3
Combine the cabbage and radish slices in a large bowl and sprinkle salt; toss well. Let it sit for 25-30 minutes. Rinse once and drain. Set aside.
- 4
For the rice paste, mix sweet rice flour with 1 cup of water in a small sauce pan over medium heat. Bring it to boil, and simmer for 2-3 minutes to thicken. Let it cool.
- 5
For the kimchi seasoning, combine onion, garlic, and pear in a blender and process until very smooth. Transfer the puree into a mixing bowl. Add pureed ginger, Korean chili flakes and the rice glue. Stir well.
- 6
Line a cheesecloth (or linen cloth) over a bowl and pour the kimchi seasoning mixture to the center of the fabric. Gather up the cloth and tie it with a string tightly.
- 7
In a large container put the cabbage and radish mixture, add the carrot, green onion, and the red chili. Place the chili sash in one corner of the container with a string hanging over, pour the spring water over in the container and toss well. Gently squeeze the sash to release the juice out of the chili mixture.
- 8
Season kimchi broth with salt to your taste. Cover and let it sit in a room temperature for 2 days to ferment first, then keep it in the refrigerator for 3 days before you serve.