Crisp and Refreshing Nabak Kimchi
Easy Recipe for Refreshing Nabak Kimchi Using Fridge Vegetables
Today, since I ran out of my usual Yeolmu Kimchi (young radish kimchi), I decided to make Nabak Kimchi using some vegetables I had in the fridge. My family enjoys hot soups and stews even in the summer, so we always need a refreshing, cool kimchi to accompany our meals. I usually make Yeolmu Kimchi throughout the summer. However, Nabak Kimchi made with napa cabbage and radish is less labor-intensive than Yeolmu Kimchi, making it a great option for quick and simple preparation. When the seasoning is just right and it’s properly fermented, Nabak Kimchi is incredibly refreshing and delicious. Try making it with the leftover vegetables from your fridge – it’s so cool and tasty, perfect for days when you have a poor appetite!
Main Ingredients- Napa Cabbage 200g
- Radish 150g
- Carrot 1/2
- Red Chili Pepper 1/2
- Green Onion 1/2 stalk
- Sugar 1 tsp
- Salt 1 tsp
Seasoning & Broth Ingredients- Gochugaru (Korean chili flakes) 1 Tbsp
- Apple 1/2
- Onion 1/2
- Minced Garlic 5 cloves
- Ginger 5g
- Red Chili Pepper 1/2
- Salted Shrimp (Saeu-jeot) 1 tsp
- Plum Extract (Maesil-cheong) 1 Tbsp
- Water 700ml
- Gochugaru (Korean chili flakes) 1 Tbsp
- Apple 1/2
- Onion 1/2
- Minced Garlic 5 cloves
- Ginger 5g
- Red Chili Pepper 1/2
- Salted Shrimp (Saeu-jeot) 1 tsp
- Plum Extract (Maesil-cheong) 1 Tbsp
- Water 700ml
Cooking Instructions
Step 1
Wash and prepare all the vegetables for the kimchi. Tidying up the vegetables is the first step to delicious kimchi.
Step 2
Slice the radish into thin, flat pieces (nabak-style). Aim for a thickness of about 0.3 cm to maintain a pleasant crunch.
Step 3
Cut the napa cabbage into bite-sized pieces, about 2-3 cm. Ensure the pieces are neither too large nor too small.
Step 4
In a bowl, combine the sliced radish and napa cabbage. Add 1 tsp of salt and 1 tsp of sugar and mix gently. This pre-salting process helps draw out moisture from the vegetables, making them crispier and allowing them to absorb flavors better. Let them sit for about 10 minutes.
Step 5
Remove the seeds from half of the red chili pepper and slice it thinly on an angle. Slice the carrot thinly into decorative shapes for a more appealing presentation.
Step 6
Cut the green onion in half lengthwise and then into about 5cm pieces. You can also use thin spring onions or slice them diagonally for a different flavor profile.
Step 7
In a blender, combine 1/2 apple, 1/2 onion, 1/2 red chili pepper, 1 Tbsp gochugaru, 5 cloves of minced garlic, 5g of ginger, 1 tsp salted shrimp, 1 Tbsp plum extract, and 700ml of water. Blend until smooth. The apple adds natural sweetness and a savory depth, making the broth exceptionally refreshing and flavorful. If you don’t have an apple, you can omit it.
Step 8
For a clean and refreshing broth, I recommend using a anchovy broth teabag (or kelp sachet) for clarity. This is particularly useful if you prefer a clear broth without solid bits. You can steep the teabag in the blended seasoning mixture with water, or strain the blended mixture through cheesecloth or a fine sieve to create the broth.
Step 9
If using an anchovy broth teabag, steep it for about 5 minutes, then remove it to leave only the clear broth. This method ensures the broth is free of solids and results in a clean finish.
Step 10
Pour the clear broth over the prepared vegetables and mix well. Cover the container and let it ferment at room temperature for about 6 hours. You’ll know it’s fermenting well when you start to see a slight foam on the surface – this is a sign of delicious fermentation! Once fermentation is complete, refrigerate immediately until cold. This Nabak Kimchi, when served, offers a wonderfully refreshing and clean taste, similar to the side dishes served at Korean BBQ restaurants.
