AI-generated image
Nabak kimchi
Radish water kimchi
나박김치 · mild pink water kimchi of radish and cabbage
Nabak kimchi is the gentle water kimchi Koreans serve in spring and at holiday tables, especially with tteokguk at Seollal, when everyone needs something refreshing after rich food. Thin squares of radish and napa cabbage float in a pale pink, lightly fizzy brine coloured by chilli flakes strained through cloth, so there is colour without much heat. You drink the brine with a spoon as well as eating the vegetables. The common mistake is putting the chilli flakes straight in; they cloud the brine and make it spicy, so always strain them. Use a clean glass or ceramic jar or kimchi box scalded with boiling water, and keep the vegetables pressed below the brine; anything sticking out can grow mould. Chef's tip: add a few slices of apple or Asian pear to the brine; it ferments faster and tastes rounder.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the vegetables
- 14 oz Korean radish (mu)cut into 2.5 cm squares, 3 mm thick
- 10 ½ oz napa cabbageinner leaves, cut into 2.5 cm squares
- 2 tbsp coarse sea salt
- 1 small cucumber (optional)halved and sliced
- 3 spring onionscut into 3 cm lengths
- 1 red chillithinly sliced
For the brine
- 1.5 litre waterfiltered or boiled and cooled
- 4 cloves garlicthinly sliced
- ⅓ oz fresh gingerthinly sliced
- ½ Asian pear or applepeeled and thinly sliced
- 1 tbsp salt
- 1 tbsp sugar
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Toss 14 oz Korean radish (mu) and 10 ½ oz napa cabbage with 2 tbsp coarse sea salt and leave for 20 minutes, until the cabbage is just limp. Don't rinse; just drain off the liquid.
20 minStep 2: Tie 2 tbsp gochugaru (Korean chilli flakes) in a square of muslin or put it in a fine sieve and swish it in 1.5 litre water until the water turns pale pink. Squeeze and discard the flakes.
Step 4: Put the salted vegetables in a clean jar with 4 cloves garlic, ⅓ oz fresh ginger, ½ Asian pear or apple, 3 spring onions, 1 red chilli and 1 small cucumber, and pour over the brine. Press the vegetables under.
Step 5: Leave at room temperature for 1 day until the brine tastes tangy and tiny bubbles rise, then refrigerate. Serve chilled within 10 days.
0 min
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nabak kimchi take?
- About 30 minutes in total.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of napa cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Salsa sauce
A smooth, tangy tomato salsa of blanched tomatoes, sautéed onion, garlic, chilli and plenty of oregano, with a touch of cumin and coriander seed. Serve it with nacho triangles, tacos, quesadillas or as a dip for any snack.
Mexican