📝 About This Recipe
Nabak-kimchi is a vibrant, cooling water kimchi characterized by its crisp radish slices and a delicately pink, effervescent broth. Traditionally served during festive holidays like Seollal or alongside heavy meals, its clean acidity acts as a perfect palate cleanser. This quick-fermenting variety offers a beautiful balance of subtle spice from red chili threads and a natural sweetness from Asian pear, making it a refreshing staple in any Korean banchan spread.
🥗 Ingredients
The Vegetables
- 1 pound Korean Radish (Mu) (peeled and sliced into 1-inch squares, 1/8-inch thick)
- 8 ounces Napa Cabbage (inner tender leaves only, cut into 1-inch squares)
- 1 handful Korean Chives (Buchu) (cut into 1-inch lengths)
- 3 stalks Green Onions (white parts only, sliced diagonally)
- 1 piece Red Chili Pepper (seeded and thinly sliced into threads)
Brining and Aromatics
- 2 tablespoons Coarse Sea Salt (Korean sun-dried salt preferred)
- 1 tablespoon Granulated Sugar (to help kickstart fermentation)
- 4 cloves Garlic (thinly silvered)
- 1/2 inch Fresh Ginger (peeled and thinly silvered)
The Kimchi Broth
- 10 cups Water (filtered or boiled and cooled)
- 3 tablespoons Gochugaru (Red Chili Flakes) (fine powder preferred for a clear broth)
- 1/2 piece Asian Pear (juiced or very thinly sliced)
- 1 tablespoon Fish Sauce (use high-quality Korean fish sauce for depth)
👨🍳 Instructions
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1
Prepare the radish and cabbage by cutting them into uniform 1-inch squares about 1/8-inch thick. This ensures they brine evenly and look beautiful in the bowl.
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2
In a large mixing bowl, toss the radish and cabbage with the 2 tablespoons of sea salt and 1 tablespoon of sugar. Let them sit for 30 minutes until they soften and release their juices.
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3
While the vegetables brine, prepare the 'chili tea.' Place the gochugaru in a fine-mesh strainer or a cheesecloth bag and submerge it into a small bowl with 1 cup of the filtered water. Massage or stir to extract the vibrant red color without letting the flakes loose in the water.
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4
Prepare the aromatics: thinly slice the garlic, ginger, and red chili pepper into matchstick-sized slivers (julienne). This prevents the broth from becoming cloudy while still infusing flavor.
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5
Do not drain the liquid from the brined radish and cabbage; this 'juice' contains the essential flavors and microbes for fermentation.
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6
Transfer the brined vegetables and their liquid into a large, clean glass jar or kimchi container (E-jen).
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7
Pour the remaining 9 cups of water into the container. Stir in the red chili water you prepared in step 3 until the broth is a translucent, rosy pink.
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8
Add the sliced garlic, ginger, green onions, and Korean chives. Stir gently to distribute.
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9
Stir in the Asian pear juice (or slices) and the fish sauce. Taste the broth; it should be slightly saltier than a finished soup, as the vegetables will continue to absorb salt.
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10
Cover the container loosely and leave it at room temperature. Depending on the warmth of your kitchen, let it ferment for 1 to 2 days.
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11
Check for fermentation: look for tiny bubbles rising to the top and a pleasant, tangy aroma. Once it tastes slightly sour and sparkling, move it to the refrigerator.
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12
Chill for at least 24 hours before serving. Nabak-kimchi is best enjoyed cold when the flavors have fully melded.
💡 Chef's Tips
Always use filtered or dechlorinated water to ensure the fermentation process isn't hindered. If you prefer a vegan version, simply replace the fish sauce with an equal amount of high-quality light soy sauce or sea salt. To keep the broth crystal clear, always use a fine-mesh strainer for the chili flakes rather than dumping them directly in. Don't over-ferment at room temperature; this variety is meant to be fresh and 'young'—move it to the fridge as soon as you smell that signature tang. If the radish is too spicy/bitter, adding a few extra slices of pear will help mellow the flavor during fermentation.
🍽️ Serving Suggestions
Serve in small individual bowls with plenty of broth as a side dish for Galbi (grilled ribs). Pair with Tteokguk (Rice Cake Soup) to cut through the richness of the beef broth. Enjoy as a light snack alongside savory Korean pancakes (Jeon). It serves as an excellent 'digestive' drink after a heavy meal of Bulgogi. Serve ice-cold, sometimes even with a few small ice cubes made of the kimchi broth itself.