26, May 2024
Refreshing Summer Delight: Nabak Kimchi!





Refreshing Summer Delight: Nabak Kimchi!

Appetizing Water Kimchi / Nabak Kimchi Recipe

Refreshing Summer Delight: Nabak Kimchi!

Nabak Kimchi, enjoyed cold instead of hot soup, is the perfect side dish to stimulate your appetite and make your rice disappear. The crunchy radish and napa cabbage pieces are fun to pick out and eat, and when chilled in the refrigerator, its refreshing taste is absolutely delicious. Make this quintessential summer special yourself!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : More than 6 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Main Ingredients

  • 1 head of baby napa cabbage
  • 1/3 radish
  • 50g carrot
  • 4 Cheongyang chili peppers (spicy green chilies)
  • 1 red chili pepper
  • 1 bunch of green onions (scallions)
  • 1.2 liters of water
  • 1 container of plain yogurt

Cooking Instructions

Step 1

Prepare all the ingredients for making delicious Nabak Kimchi. Washing and prepping the vegetables beforehand will make the cooking process much smoother.

Step 1

Step 2

Wash the radish, peel it, and then slice it thinly into bite-sized, flat pieces so it mixes well with the kimchi broth. Slicing it too thick will affect the texture.

Step 2

Step 3

Trim the tough base of the baby napa cabbage, separate the leaves one by one, and wash them thoroughly under running water to remove any dirt or debris. Once washed, cut the cabbage into pieces similar in size to the radish slices.

Step 3

Step 4

Place the baby napa cabbage and sliced radish in a large bowl and brine them with coarse sea salt. Add 2 Tbsp of coarse sea salt to the cabbage and 1 Tbsp of coarse sea salt with 2 Tbsp of vinegar to the radish. Gently mix and let them brine for about 20 to 30 minutes. Toss them halfway through for even brining. (Adding vinegar while brining helps keep the radish crisp!)

Step 4

Step 5

Slice the Cheongyang and red chili peppers diagonally after removing their stems. Wash the green onions and cut them into 3cm lengths. Use decorative cutters to shape the carrots if you want a visually appealing Nabak Kimchi.

Step 5

Step 6

Pour 1.2 liters of water into a clean, large pot. Place two fine-mesh sieves stacked on top of each other, and add 3 Tbsp of red chili flakes onto the top sieve. Gently stir the chili flakes with a spoon to create a clear, vibrant red kimchi broth. (Straining through sieves prevents chili flake sediment, resulting in a cleaner broth!)

Step 6

Step 7

Add the brined radish and cabbage, along with the cut green onions, to the clear red broth. Including the liquid released from the vegetables will enhance the kimchi’s flavor.

Step 7

Step 8

Add the prettily shaped carrots and chili peppers to further enhance the visual appeal. The colorful ingredients will surely stimulate your appetite.

Step 8

Step 9

Add 1.5 Tbsp of anchovy sauce, 1 Tbsp of minced garlic, 1 tsp of minced ginger, and 0.5 Tbsp of white sugar. Mix well and adjust the seasoning. Taste and if it’s not salty enough, gradually add fine salt until it reaches your desired taste. (Adding 1 container of plain yogurt will make the broth smoother and aid fermentation.)

Step 9

Step 10

After adding all ingredients and mixing thoroughly, let it ferment at room temperature for half a day to one day. Once it has fermented sufficiently, store it chilled in the refrigerator to enjoy. It’s delicious immediately, and the flavor deepens beautifully with more fermentation!

Step 10



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