📝 About This Recipe
Nabak-kimchi is a vibrant, rose-hued water kimchi that serves as the ultimate palate cleanser in Korean cuisine. Traditionally enjoyed during the spring or as a cooling accompaniment to heavy meals, this ferment balances a delicate effervescence with the crisp crunch of radish and napa cabbage. Its light, tangy brine is infused with the subtle heat of red chili flakes and the aromatic sweetness of Asian pear, making it as beautiful to look at as it is refreshing to drink.
🥗 Ingredients
The Vegetables
- 500 grams Korean Radish (Mu) (peeled and sliced into 1-inch squares, 1/8 inch thick)
- 300 grams Napa Cabbage (inner tender leaves, cut into 1-inch squares)
- 2 tablespoons Korean Sea Salt (Chunil-yeom) (for initial brining)
- 1 tablespoon Granulated Sugar (to help draw out moisture)
Aromatics & Garnish
- 4-5 stalks Green Onions (cut into 1-inch lengths)
- 1 piece Korean Red Chili (seeded and thinly sliced into threads)
- 4 cloves Garlic (thinly sliced into matchsticks)
- 1 teaspoon Ginger (thinly sliced into matchsticks)
- 1/2 cup Minari (Water Dropwort) (optional, cut into 1-inch lengths for a floral aroma)
The Kimchi Brine
- 8 cups Filtered Water (room temperature)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (placed in a fine-mesh pouch or cheesecloth)
- 1/2 large Asian Pear (grated and juiced (discard pulp))
- 1/4 piece Onion (grated and juiced (discard pulp))
- 1 tablespoon Sweet Rice Flour (whisked with 1/2 cup water and simmered into a thin porridge)
- 1-2 tablespoons Sea Salt (to taste for the final brine)
👨🍳 Instructions
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1
In a large glass bowl, combine the sliced radish and napa cabbage. Sprinkle with 2 tablespoons of sea salt and 1 tablespoon of sugar. Toss well and let sit for 30 minutes until the vegetables have softened and released their juices.
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2
Prepare the 'rice glue' by whisking 1 tablespoon of sweet rice flour with 1/2 cup of water in a small saucepan. Bring to a simmer over low heat, stirring constantly until translucent and slightly thickened. Set aside to cool completely.
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3
Place the 2 tablespoons of Gochugaru into a fine-mesh strainer or a clean cheesecloth bag. Submerge it into the 8 cups of filtered water and massage or swirl it until the water turns a beautiful, clear sunset-red. Discard the solids to ensure the brine remains translucent.
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4
Whisk the cooled rice glue, Asian pear juice, and onion juice into the red-tinted water. This provides the natural sugars needed for fermentation and a silky mouthfeel.
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5
Do not rinse the brined radish and cabbage. Pour the accumulated juices from the vegetable bowl directly into your prepared red brine—this liquid is packed with flavor.
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6
Add the sliced garlic, ginger, and green onions to the vegetable mixture. If using minari, add it now as well.
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7
Transfer the vegetables and aromatics into a clean, airtight glass jar or Kimchi container (at least 3-liter capacity).
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8
Pour the red brine over the vegetables until they are completely submerged. Taste the liquid; it should be slightly saltier than you prefer, as the vegetables will continue to release water. Add more salt if necessary.
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9
Close the lid tightly and let the jar sit at room temperature in a cool, dark place for 24 hours. You will know it is ready when tiny bubbles appear and it smells pleasantly tart.
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10
Once fermented, move the jar to the refrigerator. Let it chill for at least 6 hours before serving to allow the flavors to harmonize and the 'sparkle' to develop.
💡 Chef's Tips
Always use filtered or dechlorinated water, as chlorine can inhibit the growth of healthy lactobacillus bacteria. For a crystal-clear brine, never stir the chili flakes directly into the water; always use a tea bag or fine sieve. If your kimchi tastes too salty after fermentation, you can add a splash of cold filtered water before serving. To keep the vegetables crisp, avoid over-brining them in the first step; 30-40 minutes is the 'sweet spot'. If you prefer a sweeter finish, add a few slices of fresh Asian pear directly to the jar before refrigerating.
🍽️ Serving Suggestions
Serve chilled in small individual bowls, ensuring each guest gets a mix of vegetables and a generous amount of brine. Pair this with Korean BBQ (Galbi or Samgyeopsal) to cut through the richness of the grilled meats. It is a traditional accompaniment to Tteokguk (Rice Cake Soup) during Lunar New Year celebrations. Use the leftover brine as a base for cold noodles (Dongchimi Guksu) for a quick, refreshing lunch. Serve alongside spicy dishes like Bibimbap to provide a cooling contrast to the heat.