Refreshing Early Autumn Nabak Kimchi
Making Refreshing Nabak Kimchi for Early Autumn
As the cool breezes of early autumn begin to blow, here’s a refreshing Nabak Kimchi perfect for when you lack appetite. It features the crispness of radish and fragrant vegetables for a deep flavor, making it a great accompaniment for holidays or special occasions. This recipe, passed down from my mother-in-law, is detailed so anyone can easily follow along.
Kimchi Ingredients- 1/3 Radish (medium-sized)
- 10 leaves of Napa Cabbage (small size)
- 10 stalks of Green Onions
- 1/2 Apple
- 1/2 Pear
- 2 Red Chilies
Kimchi Seasoning- 6 cloves Minced Garlic
- 1/2 amount of Minced Ginger (relative to garlic)
- 5 Tbsp Plum Extract
- 1 Tbsp Sugar
- 1 Tbsp Coarse Sea Salt (for salting radish)
- 3 Tbsp Coarse Sea Salt (for broth)
- 5 Tbsp Red Pepper Flakes
- 3 Liters Water
- 6 cloves Minced Garlic
- 1/2 amount of Minced Ginger (relative to garlic)
- 5 Tbsp Plum Extract
- 1 Tbsp Sugar
- 1 Tbsp Coarse Sea Salt (for salting radish)
- 3 Tbsp Coarse Sea Salt (for broth)
- 5 Tbsp Red Pepper Flakes
- 3 Liters Water
Cooking Instructions
Step 1
First, let’s prepare the base for the kimchi seasoning. It’s important to use generous, heaping tablespoons! For a rich flavor, mix 5 Tbsp red pepper flakes, 3 Tbsp coarse sea salt for the broth, 5 Tbsp sweet plum extract, and 1 Tbsp sugar with 1 cup of water. Let this mixture sit for a while to allow the red pepper flakes to infuse their color.
Step 2
Now it’s time to prepare the fresh ingredients for the kimchi. The apple and pear add a refreshing taste, but they can be omitted if you don’t have them. Feel free to use the ingredients you have on hand to create the flavor.
Step 3
Wash the radish thoroughly, peel it, and then slice it thinly into bite-sized pieces, about 0.5 cm thick. Also, cut the Napa cabbage into similar, easy-to-eat sizes. Be careful not to slice them too thinly, as this can affect the texture.
Step 4
Finely mince the garlic and ginger. The apple and pear are used to draw out flavor, so core them and cut them into large pieces. They won’t be eaten directly but will enrich the broth’s taste.
Step 5
Place all the sliced radish and Napa cabbage into a large bowl or kimchi container. Arrange all the prepared vegetables neatly in the container.
Step 6
For salting the radish, sprinkle 1 Tbsp of coarse sea salt evenly over the vegetables. Gently shake or lightly toss the container to ensure the salt is distributed. Let this sit for about 20 minutes to soften the radish and cabbage.
Step 7
Now it’s time to make the kimchi broth. Pour 3 liters of water into the container with the ingredients. Then, strain the prepared seasoning base through a fine sieve, pouring only the clear liquid over the vegetables. Discard the solids for a clean broth.
Step 8
Discard the red pepper flake sediment or solids that were caught in the sieve. This process ensures a clear and refreshing Nabak Kimchi broth.
Step 9
The finished Nabak Kimchi can be enjoyed immediately, but letting it ferment at room temperature for about a day will develop a deeper flavor. In early autumn weather, one day is usually sufficient for it to ferment properly. If you taste it and find it too bland or lacking sweetness, wait another two hours, then dissolve half a tablespoon of sugar and half a tablespoon of salt and add it to adjust the seasoning. For me, the seasoning was perfect as is, and it tasted delicious. Enjoy it chilled!
