You ought to give nabak kimchi a shot if you are looking for a new and intriguing method of preparing kimchi. Nabak-kimchi is a water kimchi that is both mild and sweet, making it an excellent choice for the springtime. In addition to having a pleasing orange hue, it also contains a wide range of veggies that contrast with one another. It is a good complement to any type of Korean cuisine. It’s time to make some.
What is Nabak Kimchi?
Nabak kimchi (나박 김치) is a variant of Korean water kimchi (Mul kimchi, 물김치). Water kimchi is created with salted radish and cabbage, which are then blended with water and other seasoning components such as pear, onion, garlic, and Korean chili flakes. Nabak kimchi, unlike conventional kimchi, does not require fish sauce, making it ideal for vegetarians and vegans.
![NABAK KIMCHI (WATER KIMCHI)](https://elpasosoulfood.com/wp-content/uploads/2024/05/NABAK-KIMCHI-WATER-KIMCHI-1-300x201.jpg)
The name “nabak” refers to the technique of slicing radish into a thin, square shape. Koreans refer to this approach as “nabak-sseolgi” (나박썰기). The name derives from the sound made when slicing the radish: “nabak-nabak (나박-나박)”.Nabak kimchi has a refreshing flavor with a hint of salinity. As it rests and ferments, the acidic flavor begins to emerge.
It complements most Korean dishes, but it pairs particularly well with baked or roasted sweet potatoes, rice cake soup, and hearty Korean fare. As a result, it is frequently offered as one of the meals on the Charye table (an ancestral rite), as well as on Korean New Year’s Day.
How long does NABAK KIMCHI last?
After making nabak kimchi, let it sit at room temperature for 4 to 6 hours. Then, keep it in the refrigerator. (You could leave it out longer, but it may ferment too quickly for your preference.) You can start eating the kimchi the following day.
NABAK KIMCHI
Nabak kimchi, like other kimchi, will gently ferment in the refrigerator until it turns sour. Some say it should be eaten within 3 to 4 days, however in my experience, you can eat it within 3 weeks of cooking it. Of course, this will be determined by how long you left the kimchi out initially, as well as the overall storage circumstances. After this point, the kimchi will become quite sour and the radish will soften, indicating that it is not in its best condition.
SERVING TIPS:
Nabak kimchi is frequently served alongside a bowl of rice and other Korean sides. It provides a pleasant, refreshing, and zesty taste.
When you serve nabak kimchi, top it with thinly sliced cucumber, nashi pears, or apples. This will give the kimchi brine a lovely, natural sweet flavor and a crunchy texture.
NABAK KIMCHI INGREDIENTS
MAIN
- 450g / 15.9 ounce radish (Korean or daikon), peeled, cut into 1 inch (2.5 cm) squares with 1/8 inch (0.3 cm) thickness
- 345g / 12.2 ounces napa cabbage, use inner part of yellow leaves only (remove green leaves) and cut into smaller pieces (1 inch squares)
- 2 Tbsp cooking salt, medium sized crystals
- 110g / 3.9 ounces carrot, peeled and thinly sliced (1/8 inch (0.3 cm) thickness)
- 40g / 1.4 ounces green onions, cut in 2 inch (5 cm) length
- 35g / 1.2 ounces red chili, seeded and thinly sliced
![NABAK KIMCHI (WATER KIMCHI)](https://elpasosoulfood.com/wp-content/uploads/2024/05/NABAK-KIMCHI-WATER-KIMCHI-3-200x300.jpg)
WATER KIMCHI SEASONING
- 2 Tbsp glutinous rice flour
- 1.5 cup water
- 400g / 14.1 ounces nashi pear, blended (with a stick blender or vegetable chopper) or finely grated
- 95g / 3.3 ounces onion, blended (with a stick blender or vegetable chopper) or finely grated
- 1 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp Korean chili powder (gochugaru)
- 8 cups water
- 1 Tbsp cooking salt, medium sized crystals
OPTIONAL (TO SERVE)
- cucumber, thinly sliced
- nashi pear, peeled, thinly sliced
HOW TO MAKE NABAK KIMCHI
1. Prepare a large kimchi container (4.8 litre/ 1.26 gallon) and add the prepared radish and napa cabbage. Add the salt (2 Tbsp) and mix well. Cover and leave it at room temperature for 30 minutes.
2. While waiting, prepare the glutinous rice paste. Mix the glutinous rice flour with the water in a saucepan and cook over medium heat for 5-8 minutes until it thickens. Once the glutinous rice paste is ready, transfer it to a medium-sized bowl and cool it down. Add the pear, onion, minced garlic, minced ginger, and Korean chili powder. Stir well.
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