How to Make Refreshing Korean Water Kimchi (Nabak Kimchi) in 7 Steps

Nabak Kimchi, or Korean Water Kimchi, is a refreshing and mild version of traditional kimchi, characterized by its light, slightly tangy brine and the inclusion of thinly sliced radish and napa cabbage. Unlike the spicier versions of kimchi, Nabak Kimchi has a more delicate flavor, making it a perfect side dish (banchan) to complement any meal. The crisp texture of the vegetables combined with the cool, tangy broth makes this dish particularly enjoyable during warmer months.

Introduction to Nabak Kimchi

Nabak Kimchi is a type of mul kimchi, or water kimchi, known for its clear, refreshing broth and a balance of sweet, salty, and tangy flavors. The name "nabak" refers to the thin, square slices of radish (nabak) that are a key ingredient in this kimchi. The brine is flavored with gochugaru (Korean chili flakes) for a subtle hint of spice, garlic, ginger, and a touch of sweetness from sugar or fruit like Korean pear or apple. Nabak Kimchi is not only delicious but also full of probiotics, making it a healthy addition to any meal.

Ingredients for Nabak Kimchi (2-3 Servings)

To prepare Nabak Kimchi for two to three people, you'll need the following ingredients:

• Korean radish (mu): 200g, sliced into thin squares
• Napa cabbage: 200g, cut into bite-sized pieces
• Carrot: 1/2, julienned
• Green onions: 2 stalks, cut into 2-inch pieces
• Korean pear or apple: 1/2, thinly sliced (optional, for sweetness)
• Garlic: 4 cloves, minced
• Ginger: 1 tsp, minced
• Gochugaru (Korean chili flakes): 1-2 tbsp (adjust to taste)
• Salt: 2 tbsp (for salting vegetables)
• Sugar: 1 tbsp (optional, for additional sweetness)
• Water: 5 cups

For the Brine:

• Salt: 1 tbsp (for brine)
• Sugar: 1 tbsp
• Water: 4 cups

Step-by-Step Recipe

Step 1: Prepare the Vegetables

Start by washing all the vegetables thoroughly. Slice the Korean radish into thin, square pieces, and cut the napa cabbage into bite-sized pieces. Julienne the carrot, and cut the green onions into 2-inch pieces. If using, slice the Korean pear or apple thinly.

Step 2: Salt the Vegetables

Place the radish and cabbage in a large mixing bowl and sprinkle with 2 tablespoons of salt. Toss the vegetables to ensure they are evenly coated with salt. Let them sit for about 30 minutes to draw out excess moisture, which will help the vegetables stay crisp in the brine.

Step 3: Rinse and Drain the Vegetables

After 30 minutes, rinse the vegetables under cold running water to remove excess salt. Drain them thoroughly and set them aside. The vegetables should be slightly softened but still have a firm, crisp texture.

Step 4: Prepare the Brine

In a large bowl or container, dissolve 1 tablespoon of salt and 1 tablespoon of sugar in 4 cups of water. Stir until the salt and sugar are completely dissolved. This will form the base of the refreshing brine for the Nabak Kimchi.

Step 5: Add Flavorings to the Brine

Add the minced garlic, minced ginger, gochugaru, and sliced pear or apple (if using) to the brine. Stir to combine. The gochugaru will add a subtle spiciness and a beautiful red hue to the brine, while the fruit adds natural sweetness.

Step 6: Combine Vegetables and Brine

In a large jar or airtight container, layer the salted vegetables with the green onions and julienned carrots. Pour the prepared brine over the vegetables, ensuring that everything is fully submerged. If necessary, add more water to cover the vegetables completely. The vegetables should be fully immersed in the brine to prevent spoilage.

Step 7: Ferment and Serve

Seal the jar or container and let the Nabak Kimchi ferment at room temperature for 1-2 days, depending on the temperature and your desired level of fermentation. After fermenting, transfer the kimchi to the refrigerator to slow down the fermentation process. Nabak Kimchi can be enjoyed after a few days of refrigeration and will continue to develop its flavor over time. Serve it cold as a refreshing side dish with any meal.

Tips for Perfect Nabak Kimchi

1. Balance the Flavors: Adjust the amount of sugar and salt in the brine to achieve a balance that suits your taste. The brine should be slightly sweet, salty, and tangy.
2. Use Fresh Vegetables: Fresh, high-quality vegetables will give your Nabak Kimchi the best texture and flavor. The crispness of the vegetables is key to this dish.
3. Monitor Fermentation: The fermentation time can vary based on the room temperature. In warmer climates, the kimchi will ferment faster. Taste it periodically to ensure it reaches your preferred level of tanginess.

Conclusion

Nabak Kimchi is a refreshing and flavorful variation of traditional kimchi that is perfect for those who prefer a milder, less spicy option. With its crisp vegetables and lightly spiced brine, this water kimchi is a versatile and healthy addition to any meal. Follow these seven steps to create an authentic and delicious batch of Nabak Kimchi at home, and enjoy a taste of traditional Korean cuisine with every bite.