Photograph of the finished Nabak kimchi

Korea · Kim chi nước Nabak

Nabak kimchi

40 min Hands-on time + 2 ngày waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 1.3 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.3 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Pear Pear 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Salt Salt 2.1 oz

Method

  1. 1 Slice the radish and napa cabbage into thin, even square pieces.
  2. 2 Toss the vegetables with salt for 30 minutes until slightly softened, then reserve the released liquid.
  3. 3 Wrap the Korean chili powder in cheesecloth and dip it in water until the water turns a light pink color without any sediment.
  4. 4 Mix the pickling liquid with pear juice, sliced garlic and ginger, and season with salt to taste.
  5. 5 Pour enough water to cover the vegetables, add chopped scallions, and let it chill for 2 days. Eat it cold, both the vegetables and the broth.
Start cooking