Spicy Radish Kimchi (Nabak Kimchi) for Holidays
A Guide to Making Delicious Nabak Kimchi: Crisp and Refreshing for Your Holiday Feast
The Lunar New Year is just around the corner! Introducing Nabak Kimchi, a must-have for your holiday table, featuring a delightful crisp texture and a refreshingly clean broth. You can easily make it using leftover vegetables and fruits from your fridge. It tastes even better after a day of fermentation. The subtle sweetness and aroma from the tangerine syrup make this Nabak Kimchi extra special. Let’s get started!
Main Ingredients- A small amount of Napa cabbage inner leaves
- 1 small Korean radish
- Assorted fruits (e.g., apple, pear) as needed
- 1 bunch of green onions
- 10 raw chestnuts
- 1 pear
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp coarse sea salt (for salting)
- 10 cloves garlic
- 1/2 tsp ginger powder
- 1 Tbsp tangerine syrup
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp coarse sea salt (for salting)
- 10 cloves garlic
- 1/2 tsp ginger powder
- 1 Tbsp tangerine syrup
Cooking Instructions
Step 1
Slice the Korean radish thinly (about 0.3cm thick) into bite-sized pieces. Slice half of the pear similarly for the kimchi. For the broth, set aside the other half of the pear to be blended later. Peel the raw chestnuts and slice them thinly. (Tip: Avoid slicing the radish and pear too thinly, as they can become mushy. Aim for a moderate thickness.)
Step 2
Wash the Napa cabbage inner leaves thoroughly and cut them into 4-5cm lengths. Cut the green onions to a similar length.
Step 3
In a large bowl, combine the sliced cabbage, radish, green onions, and sliced chestnuts. Add 1 Tbsp of coarse sea salt and gently mix. Let it sit for 10 minutes to salt.
Step 4
While the vegetables are salting, place the 10 cloves of garlic, the reserved half pear, and 1 Tbsp of tangerine syrup into a blender. Blend until smooth. (Tip: If you don’t have tangerine syrup, you can substitute it with 1/2 Tbsp sugar and 1/2 Tbsp lemon juice.)
Step 5
To the blended mixture, add 2 Tbsp of Gochugaru and 1/2 tsp of ginger powder. Mix well to create the seasoning paste. If it’s too thick, add 1-2 Tbsp of water.
Step 6
After salting for 10 minutes, do not discard the liquid released from the vegetables. Add the prepared seasoning paste and 2 Tbsp of anchovy sauce. Mix gently.
Step 7
Transfer the kimchi ingredients into a clean container. Pour in 500ml of water (about 2.5 paper cups). (Tip: You can adjust the amount of water according to your preference.)
Step 8
Gently mix everything to ensure the vegetables are submerged in the broth. Taste and adjust the seasoning with more salt or anchovy sauce if needed. You can enjoy it immediately, but letting it ferment in the refrigerator for about a day will enhance its refreshing flavor.
Step 9
This Nabak Kimchi offers a delightful combination of crisp cabbage and radish, along with the pleasant chewiness of chestnuts. The subtle scent of tangerine adds a refreshing note.
Step 10
You’ve now completed a Nabak Kimchi that is clean, slightly spicy, and pleasantly sweet, perfect for making your holiday meal even more special!
