Refreshing and Crisp Nabak Kimchi
Seollal Holiday Special: The Secret to Delicious, Crunchy Nabak Kimchi
Introducing Nabak Kimchi, the perfect pairing for Tteokguk (rice cake soup) during the Seollal holiday! This Nabak Kimchi boasts a refreshing and clean taste with a delightful crunch and deep broth flavor. Follow this recipe to make your own, and enjoy it as a palate cleanser when you need a break from rich holiday foods!
Main Ingredients- 1 Radish (approx. 1kg)
- 1 Mini Napa Cabbage (small size)
- 5 Red Chilies
- 1 Leek
- 6 Tbsp Coarse Salt (for brining cabbage and radish)
Kimchi Broth Seasoning- 15 Cups Water (3L)
- 8 Tbsp Minced Garlic
- 2 Tbsp Ginger Extract
- 5 Cups Gochugaru (Korean chili flakes, approx. 500g)
- 18 Cups Boiling Water
- 6 Tbsp Anchovy Sauce
- 6 Tbsp Salt (for seasoning)
- 6 Tbsp Sugar
- 6 Tbsp Plum Extract
- 15 Cups Water (3L)
- 8 Tbsp Minced Garlic
- 2 Tbsp Ginger Extract
- 5 Cups Gochugaru (Korean chili flakes, approx. 500g)
- 18 Cups Boiling Water
- 6 Tbsp Anchovy Sauce
- 6 Tbsp Salt (for seasoning)
- 6 Tbsp Sugar
- 6 Tbsp Plum Extract
Cooking Instructions
Step 1
First, prepare the key ingredients for Nabak Kimchi: the radish and mini napa cabbage. Peel the radish, remove the outer leaves of the cabbage, and wash both thoroughly under running water.
Step 2
Prepare 1 leek for a fragrant broth and 5 red chilies for a beautiful presentation. We’ll focus on the white part of the leek and remove the seeds from the chilies.
Step 3
After washing the mini napa cabbage, shake off excess water. Then, get ready to cut it into bite-sized pieces.
Step 4
First, cut the cabbage in half lengthwise. Cutting them too small might reduce the crunchiness, so aim for a moderate size.
Step 5
Now, slice the halved cabbage into attractive, thin pieces (nabak-style). Slice them about 0.5cm thick to maintain a crisp texture.
Step 6
Sprinkle 3 Tbsp of coarse salt evenly over the sliced cabbage and let it brine for 30-40 minutes. Stir it once or twice during this time to ensure even salting.
Step 7
Next, wash the radish thoroughly. After peeling, prepare it for slicing into convenient pieces.
Step 8
We’ll slice the radish to a similar thickness as the cabbage. If they are too thick, they will take longer to cook, so match them to the cabbage size.
Step 9
Just like the cabbage, slice the radish into attractive, thin pieces. About 0.5cm thick is ideal.
Step 10
Add 3 Tbsp of coarse salt to the sliced radish and brine for 30-40 minutes, similar to the cabbage. The radish is well-brined when it becomes translucent and slightly bendable.
Step 11
Get a clean kimchi container and pour in 15 cups (3L) of fresh water. This will be the base for your Nabak Kimchi broth.
Step 12
Place 8 Tbsp minced garlic, 2 Tbsp ginger extract, and 5 cups gochugaru into a cheesecloth bag (or a similar mesh bag). Submerge this bag in the water in the kimchi container and gently squeeze or ‘knead’ it for about 3 minutes to infuse the flavors. This method allows the broth to absorb the seasoning without becoming cloudy.
Step 13
Remove the seasoning bag. Now, proceed with the broth using the infused liquid.
Step 14
Prepare 18 cups (3.6L) of boiling water. Using boiling water helps to eliminate any unwanted bacteria and contributes to a cleaner, crisper taste.
Step 15
Now, let’s make the delicious kimchi broth. Add 6 Tbsp anchovy sauce, 6 Tbsp salt, 6 Tbsp sugar, and 6 Tbsp plum extract to the 18 cups of boiling water. Stir well until the sugar and salt are completely dissolved. Taste and adjust seasonings according to your preference.
Step 16
Set aside the completed kimchi broth.
Step 17
Carefully add the brined cabbage and radish to the container with the kimchi broth. Don’t squeeze out all the liquid; a little moisture remaining will enhance the broth’s flavor.
Step 18
Slice the prepared leek and red chilies diagonally into bite-sized pieces. For the leek, use a mix of the white and green parts for a nice color contrast.
Step 19
Add the sliced leeks and red chilies to the kimchi container. Tip: For an extra fragrant touch, you can use scallions instead of leeks, or for added crunchiness, try adding water parsley!
Step 20
Leave the kimchi container lid off and let it sit at room temperature until the Nabak Kimchi has cooled down completely. This process allows fermentation to begin, developing the delicious kimchi flavor.
Step 21
Once the kimchi is fully cooled, cover the container, let it ferment at room temperature for about 2 days, then refrigerate it for chilling. Enjoy your delicious homemade Nabak Kimchi!