Nabakkimchi || Water Kimchi, 萝卜片水辛奇, 蘿蔔片水辛奇, 大根と白菜の水キムチ, 나박김치 2

Nabak Kimchi is a type of water kimchi that’s light, refreshing, and perfect for the warmer months. Unlike traditional kimchi, it doesn’t require a lot of fermentation time and is often enjoyed within a few days.

Ingredients:

• Radish
• Napa cabbage
• Water
• Salt
• Gochugaru (Korean chili powder)
• Garlic
• Ginger
• Green onion

Instructions:

1. Prepare the Vegetables:
   • Cut the radish and napa cabbage into thin, evenly sized pieces.
   • Salt the vegetables and let them sit for about 30 minutes to draw out excess moisture.
   • Rinse the vegetables to remove the salt.
2. Make the Brine:
   • Boil water and let it cool.
   • Add salt, gochugaru, garlic, ginger, and green onion to the water and mix well.
3. Assemble the Kimchi:
   • Layer the vegetables in a large container, alternating between radish and cabbage.
   • Pour the brine over the vegetables, making sure they are completely submerged.
4. Fermentation:
   • Let the kimchi ferment at room temperature for a few days.
   • Once the desired level of fermentation is reached, transfer the kimchi to the refrigerator to slow down the fermentation process.

Tips for a Delicious Nabak Kimchi:

• Fresh Vegetables: Use fresh, high-quality vegetables for the best flavor.
• Water Temperature: Make sure the water for the brine is completely cooled before adding the vegetables.
• Saltiness: Adjust the amount of salt to your taste preference.
• Storage: Store the kimchi in an airtight container in the refrigerator.