Refreshing Water Kimchi with Plenty of Minari (Spring Kimchi)
How to Make Nabak Water Kimchi: A Spring Kimchi Recipe
I made Nabak Water Kimchi generously packed with minari, celebrating the arrival of spring. After enjoying thoroughly fermented dongchimi all winter, this refreshing water kimchi brings the vibrant aroma of minari and the scent of spring to the dining table.
Main Ingredients- 400g radish
- 300g napa cabbage leaves
- 50g minari (water dropwort)
- 1/2 apple
- 5 stalks of green onions
- 1 piece of carrot
- 10 cloves of garlic
- 2 Korean green chilies
Kimchi Broth- 4L water
- 1 Tbsp flour
- 4 Tbsp coarse sea salt
- 4 Tbsp plum extract
- 1 Tbsp anchovy sauce
- A little sugar
- 4L water
- 1 Tbsp flour
- 4 Tbsp coarse sea salt
- 4 Tbsp plum extract
- 1 Tbsp anchovy sauce
- A little sugar
Cooking Instructions
Step 1
Prepare all the ingredients for your refreshing spring water kimchi. Wash them thoroughly, drain any excess water, and begin preparing each component.
Step 2
Slice the radish into bite-sized, thin pieces, about 0.5cm thick. Cut all other ingredients to a similar size as the radish for a uniform look and easy eating. For an extra touch, you can use cookie cutters to shape the carrot slices.
Step 3
Place the sliced radish and napa cabbage in a large bowl and sprinkle with about half a tablespoon of coarse sea salt. Let them sit for about 30 minutes to lightly pickle. This helps retain the crispness of the vegetables while allowing them to absorb some seasoning. Gently toss them halfway through the pickling time.
Step 4
To the lightly pickled radish and cabbage, add the prepared minari, apple, and green onions, and gently mix them together. For an extra kick and aromatic flavor, finely mince the garlic and Korean green chilies and add them to the mixture.
Step 5
Now, let’s make the delicious kimchi broth. In a pot, combine 1 liter of water with 1 tablespoon of flour, whisking well to prevent lumps. Bring this mixture to a gentle boil, stirring continuously until it thickens slightly into a smooth paste. Then, add the remaining 3 liters of water to reach a total of 4 liters of broth.
Step 6
Season the kimchi broth by adding the coarse sea salt, plum extract, anchovy sauce, and a little sugar to your preference. It’s important to adjust the seasoning to achieve a perfectly balanced sweet, savory, and slightly tangy flavor. Taste the broth and add more salt if it’s too bland, or a bit more plum extract or sugar if you desire more sweetness.