📝 About This Recipe
Nabak-kimchi is a refreshing, festive water kimchi known for its vibrant pink hue and crisp, effervescent broth. Traditionally served during Korean New Year (Seollal) or alongside heavy meals, its subtle tang and cooling properties act as a perfect palate cleanser. This recipe balances the sweetness of Korean pear with the gentle heat of red chili flakes, creating a sophisticated fermented tonic that captures the essence of spring.
🥗 Ingredients
The Base Vegetables
- 500 grams Korean Radish (Mu) (peeled and cut into 1-inch thin squares (2mm thick))
- 300 grams Napa Cabbage (inner yellow leaves only, cut into 1-inch squares)
- 2 tablespoons Coarse Sea Salt (for brining the vegetables)
- 1 tablespoon Granulated Sugar (for brining)
The Aromatic Broth
- 10 cups Filtered Water (chlorine-free water is essential for fermentation)
- 3 tablespoons Korean Red Chili Flakes (Gochugaru) (fine powder preferred for a clearer broth)
- 1/2 large Korean Pear (grated and juiced (pulp discarded))
- 4-5 cloves Garlic (thinly sliced into matchsticks)
- 1 teaspoon Ginger (thinly sliced into matchsticks)
- 1-2 tablespoons Fine Sea Salt (to taste for final seasoning)
Fresh Additions & Garnish
- 4-5 stalks Green Onions (cut into 1-inch lengths)
- 1/2 cup Water Dropwort (Minari) (optional, cut into 1-inch lengths)
- 1 piece Red Chili Pepper (seeded and thinly sliced)
- 1 piece Green Chili Pepper (seeded and thinly sliced)
👨🍳 Instructions
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1
Prepare the radish and cabbage by cutting them into uniform 1-inch squares, about 2mm thick. This ensures they ferment evenly and look beautiful in the bowl.
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2
In a large bowl, toss the radish and cabbage with 2 tablespoons of coarse 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. Submerge it into a small bowl with 2 cups of the filtered water, massaging it to extract the red pigment without letting the flakes into the water.
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4
Grate the Korean pear and squeeze it through a fine sieve or cheesecloth to extract the juice. Discard the pulp; you only want the sweet, clear liquid.
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5
After 30 minutes, do NOT rinse the brined vegetables. The liquid they released is full of flavor. Add the sliced garlic and ginger matchsticks to the bowl with the vegetables.
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6
Pour the red chili water and the remaining 8 cups of filtered water over the vegetables. Add the pear juice and stir gently.
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7
Taste the broth. It should be slightly saltier than you'd prefer for a soup, as the vegetables will continue to absorb salt. Add fine sea salt if needed.
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8
Add the green onions, sliced chili peppers, and water dropwort (if using). These fresh aromatics add layers of complexity.
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9
Transfer the mixture to a sterilized glass jar or an airtight kimchi container, leaving at least 2 inches of headspace at the top for fermentation gases.
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10
Leave the container at room temperature for 12 to 24 hours (depending on your kitchen's warmth). Look for tiny bubbles forming at the edges and a pleasant, slightly sour aroma.
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11
Once you see signs of fermentation, move the jar to the refrigerator. Let it chill and mature for another 1-2 days before serving for the best flavor profile.
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12
To serve, ladle the vegetables and plenty of the pink broth into small individual bowls. Ensure each serving has a mix of colors.
💡 Chef's Tips
Use filtered or bottled water, as chlorine in tap water can inhibit the growth of healthy lactobacilli. For a crystal clear broth, never stir the chili flakes directly into the water; always use a tea bag or fine strainer. If your radish is particularly bitter, adding a tiny bit more sugar during the brining process can help balance it. Don't over-ferment at room temperature; Nabak-kimchi is meant to be 'young' and fresh, not deeply sour like cabbage kimchi. Slice your garlic and ginger rather than mincing them to keep the broth clean and prevent it from becoming cloudy.
🍽️ Serving Suggestions
Serve chilled in small bowls as a refreshing starter to a Korean BBQ feast. Pair with oily or fried foods like Jeon (Korean pancakes) to cut through the richness. Enjoy as a light snack with steamed sweet potatoes, a classic Korean combination. Use the leftover tart broth as a base for cold noodles (Dongchimi Guksu). Serve alongside Galbi-jjim (braised short ribs) for a festive holiday meal.