Nabak Kimchi is a traditional Korean water kimchi made with radishes and napa cabbage. Unlike the more pungent and spicy varieties, Nabak Kimchi is mild and refreshing, perfect for those who prefer a lighter taste. It’s often enjoyed as a side dish, providing a crunchy texture and a slightly tangy flavor that complements a variety of meals.
Ingredients
Main Ingredients:
- Napa Cabbage: 1 small head, cut into bite-sized pieces
- Korean Radish (Mu): 1 medium, cut into thin slices
- Carrot: 1 medium, cut into matchsticks
- Red Bell Pepper: 1, cut into thin strips
- Green Onion: 4, cut into 1-inch pieces
- Korean Chive: 1 bunch, cut into 2-inch pieces
Brine Ingredients:
- Water: 10 cups
- Sea Salt: 3/4 cup
- Sugar: 2 tablespoons
Seasoning Ingredients:
- Garlic: 5 cloves, minced
- Ginger: 1-inch piece, minced
- Korean Red Pepper Powder (Gochugaru): 2 tablespoons (adjust to taste)
- Asian Pear: 1/2, thinly sliced (optional, for sweetness)
- Apple: 1/2, thinly sliced (optional, for sweetness)
Preparation
Preparing the Vegetables:
- Cabbage and Radish: Place the napa cabbage and radish in a large mixing bowl. Sprinkle with 1/2 cup of salt and mix well. Let it sit for about 2 hours, tossing occasionally. This process will draw out excess moisture from the vegetables.
- Rinse and Drain: After 2 hours, rinse the cabbage and radish thoroughly under cold water to remove the excess salt. Drain well.
Making the Brine:
- Combine Water, Salt, and Sugar: In a large bowl, dissolve the remaining 1/4 cup of salt and 2 tablespoons of sugar in 10 cups of water. Stir until completely dissolved.
Mixing the Vegetables and Seasonings:
- Combine Vegetables: In a large container or jar, combine the drained cabbage, radish, carrot, red bell pepper, green onion, and Korean chive.
- Add Seasonings: Add the minced garlic, ginger, and gochugaru to the vegetable mixture. If using, also add the sliced Asian pear and apple.
Adding the Brine:
- Pour Brine Over Vegetables: Pour the prepared brine over the vegetables, ensuring they are fully submerged. If necessary, place a clean, heavy object (like a plate) on top to keep the vegetables submerged.
Fermentation:
- Initial Fermentation: Cover the container loosely with a lid or cloth and let it sit at room temperature for 1-2 days, depending on the room temperature.
- Refrigeration: Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator. Nabak Kimchi is best enjoyed chilled and can be stored in the refrigerator for up to 2 weeks.
Tips
- Salting Step: Be sure to thoroughly rinse the salted vegetables to avoid overly salty kimchi.
- Fermentation Time: Adjust the fermentation time based on your preference for sourness. The longer it ferments, the tangier it will become.
- Submersion: Ensure all vegetables are fully submerged in the brine to prevent mold growth.
- Adjusting Spice Level: For a milder kimchi, reduce the amount of gochugaru or omit it entirely.
Variations
- Fruit Additions: Adding fruits like Asian pear and apple not only enhances the sweetness but also adds a unique flavor dimension to the kimchi.
- Vegetable Mix: Feel free to add other vegetables like cucumbers, bell peppers, or even thin slices of daikon for added variety.
- Non-Spicy Version: For a completely non-spicy version, skip the gochugaru and rely on the natural flavors of the vegetables and fruits.
Calorie Information
Nabak Kimchi is a low-calorie dish. One serving (approximately 100 grams) contains around:
- Calories: 30-40 kcal
- Carbohydrates: 7-9 grams
- Protein: 1-2 grams
- Fat: 0 grams
- Fiber: 2-3 grams
Conclusion
Nabak Kimchi is a delightful addition to any meal, offering a crisp and refreshing contrast to richer dishes. Its mild and tangy flavor profile, combined with the crunch of fresh vegetables, makes it a favorite in Korean cuisine. Easy to make and store, Nabak Kimchi is an excellent way to incorporate fermented foods into your diet, promoting gut health and adding a burst of flavor to your meals. Enjoy the process of making this traditional kimchi and savor its unique taste!
