Nabak Kimchi (Korean Water Kimchi)
A cool, refreshing water kimchi that pairs perfectly with rich holiday dishes. Make it ahead and keep it in the fridge—it's always a hit at the table.
Ingredients
Main
- Korean radish1kg
- Napa cabbage1.2kg
- Chives120g
- Cucumber2
- Red chili pepper3
- Green chili pepper3
- Garlic50g
- Ginger15g
- Asian pear1 (juice only)
Broth
- Water (for broth)25 cups
- Salt5-6 Tbsp
- Sugar2-3 Tbsp
- Gochugaru (Korean red pepper flakes)50g
- Water (for soaking gochugaru)4 cups
Directions
- 1
Wash the radish well with the skin on and cut it into thin rectangular slices; slice the cabbage the same way and wash it, then cut the cucumber into 0.4cm-thick rounds. Put everything in a kimchi container, add 40g salt, mix evenly, and let it salt for about 40 minutes.
- 2
Cut the chives into 4-5cm lengths, slice the garlic and ginger thinly, and cut the chili peppers on the diagonal.
- 3
After 40 minutes, add the sliced chives, peppers, and other aromatics to the kimchi container.
- 4
Put 50g gochugaru in a muslin bag and knead it in 4 cups of water for about 30 minutes ahead of time to draw out the color.
- 5
Grate the pear and use only the juice. A juicer works well too.
- 6
Add the gochugaru water, pear juice, and the rest of the broth ingredients to the kimchi container and mix well. Taste and adjust to your liking. The broth should taste a bit salty at first—as it ferments and blends with the other ingredients, the seasoning balances out. Leave it at room temperature, and once the broth seems ripe, store it in the refrigerator.
- 7
Well-ripened nabak kimchi pairs nicely with jeon (Korean pancakes) or tteok (rice cakes).
- 8
Rather than everyone scooping from one bowl, serving water kimchi in individual bowls looks nicer and is more hygienic.
Tips
Seasoning balance is key for nabak kimchi. Adding pear juice makes the broth taste even better, and you can swap the cucumber for water dropwort (minari) for a nice variation.