Refreshing Radish Water Kimchi (Nabak Mul Kimchi)
Making Refreshing Nabak Mul Kimchi with Napa Cabbage and Radish
Utilize the radish and baby napa cabbage in your refrigerator to make this crisp and refreshing Nabak Mul Kimchi. Its clear, clean broth is perfect for stimulating your appetite. It’s an excellent side dish for holiday feasts or banquets, and a delightful way to cool down on hot days.
Main Ingredients- 1/2 Korean radish (approx. 300g)
- 1 head of baby napa cabbage (approx. 500g)
- 1/2 carrot (approx. 50g)
- 2 handfuls of green onions (approx. 50g)
Salting- 3 Tbsp coarse sea salt
Water- 5 liters of water
- 3 Tbsp coarse sea salt
Water- 5 liters of water
Cooking Instructions
Step 1
First, prepare the half radish by peeling it and slicing it thinly into bite-sized pieces (about 0.3cm thick). Sprinkle 1 tablespoon of coarse sea salt over the sliced radish and let it salt for about 10 minutes.
Step 2
Wash the head of baby napa cabbage thoroughly, trim the base, and cut it into 3-4cm lengths. Sprinkle 2 tablespoons of coarse sea salt over the cut cabbage and let it salt for about 10 minutes.
Step 3
To speed up the salting process, add about 2 cups (approx. 400ml) of water to the salted vegetables and mix well. After about 20-30 minutes, you can combine both vegetables or proceed to the next step.
Step 4
Meanwhile, prepare the ingredients for the seasoning paste that will add depth to the water kimchi. Chop the half onion, 2 Cheongyang peppers, 7 red chili peppers, ginger, and 8 cloves of garlic into pieces suitable for blending.
Step 5
Place the prepared onion, peppers, ginger, and garlic into a blender. Blend until smooth. You may add a little water to help with the blending process.
Step 6
Pour the blended seasoning paste through a fine-mesh sieve to extract the flavorful liquid that will form the kimchi broth. Discard the solids; using only the clear liquid will result in a cleaner taste. Including the solids can make the broth cloudy and visually unappealing.
Step 7
Peel the half carrot and slice it into 0.3cm thick half-moons or decorative shapes for a visually appealing presentation.
Step 8
Trim the root ends of the 2 handfuls of green onions, wash them, and cut them into roughly 4-5cm lengths.
Step 9
After about 1 hour of salting, gently rinse the radish and cabbage under cold water twice to remove excess salt. Drain them thoroughly in a colander.
Step 10
Transfer the drained radish and cabbage into a large kimchi container. Then, pour in the strained seasoning liquid.
Step 11
Add the prepared carrots and green onions to the kimchi container. This will enhance both the flavor and visual appeal.
Step 12
Now, pour 5 liters of water into the kimchi container. You can adjust the amount of water according to your preference; add more if you prefer a thinner, clearer broth.
Step 13
It’s time to season the water kimchi. Add 3-4 ladles of coarse salt and dissolve it completely. It’s best to start with less and taste as you go, adjusting the salt to your liking.
Step 14
For a touch of umami and subtle sweetness, add 1 teaspoon of New Sugar (or granulated sugar). Adjust the sweetness to your preference, but it’s generally best not to make it too sweet.
Step 15
Place the 4 tablespoons of chili powder into a tea bag or a small cheesecloth pouch for coloring.
Step 16
Dip the prepared chili powder pouch into the kimchi container multiple times, allowing the color to infuse the broth. Be careful not to leave it in for too long, as this can make the broth cloudy.
Step 17
Once all the ingredients are added and seasoned, your delicious Nabak Mul Kimchi is complete! Refrigerate it until well-chilled and enjoy.
