Step 1

♧ Preparing Nabak Kimchi (Ingredients: 10 Napa cabbage leaves, 1/2 radish (500g), 1/4 pear, 8 stalks green onion, 5 sprigs Korean parsley, 5 cloves garlic, 1/7 Tbsp ginger powder (or 1 piece of ginger, size of garlic clove), 2 red chilies, 3 Tbsp chili powder, 1/2 cup coarse sea salt, 4.5 Tbsp fine salt, 3 Tbsp sugar, 10 cups water)

*Measurement Guide: 1 Tbsp is approximately 1 standard Korean tablespoon, 1 cup is a standard paper cup.*
*Tip: For a richer flavor, you can substitute half of the sugar with plum extract (1.5 Tbsp sugar + 1.5 Tbsp plum extract).*

1. **Prepare and Salt the Radish and Cabbage:**
– Cut the 1/2 radish (about 7cm thick x 6cm diameter) into 3cm-long, bite-sized pieces (nabak-style).
– Cut the 10 Napa cabbage leaves into similar 3cm lengths.
– Place the cut radish and cabbage in a large bowl. Sprinkle evenly with 1/2 cup of coarse sea salt. Pour 2 cups of water over it and let it brine for 30 minutes.
– *Gently toss the vegetables halfway through the brining process for even salting.*
– After brining, rinse the vegetables twice under cold water. Drain them in a colander for about 5 minutes to remove excess water.

Step 2

2. **Prepare Other Ingredients and Chili Water:**
– While the radish and cabbage are brining, prepare the remaining ingredients.
– Slice the 2 red chilies diagonally into 3cm lengths.
– Cut the 8 stalks of green onion and 5 sprigs of Korean parsley into 3cm lengths.
– Slice the 1/4 pear into similar nabak-style pieces as the radish.
– Thinly slice the 5 cloves of garlic. (If you don’t have ginger powder, use a piece of fresh ginger the size of a garlic clove and slice it thinly like the garlic.)

3. **Make the Chili Water:**
– In a separate bowl, add 2 cups of water. Place the 3 Tbsp of chili powder in a fine-mesh cloth bag and gently squeeze it in the water to create a red chili broth.
– *Tip: Using a cloth bag helps to prevent chili powder flecks from floating in the broth, resulting in a cleaner finish.*
– (Note: 2 cups of water are used here for the chili water. You will add the remaining 8 cups later, bringing the total water to 10 cups.)

Step 3

4. **Mix and Ferment the Nabak Kimchi:**
– In a kimchi container or large bowl, combine the rinsed and drained radish and cabbage.
– Add the sliced pear, red chilies, green onions, Korean parsley, and sliced garlic.
– Add 4.5 Tbsp of fine salt and 3 Tbsp of sugar, and 1/7 Tbsp of ginger powder. Gently mix everything together.
– Pour in the prepared chili water and add the remaining 8 cups of water. Stir well to combine all ingredients.

– **Aging and Storage:**
– Cover the container and let it sit at room temperature for 1 to 2 days to ferment. (Adjust fermentation time based on room temperature.)
– Once it smells slightly fermented, taste the kimchi. If it’s too salty, add a little more water. If it’s too bland, add a pinch more salt to adjust the seasoning to your preference.
– After seasoning, store it in a kimchi refrigerator or a regular refrigerator to enjoy chilled.

– ***Additional Tips:***
– You can omit the Korean parsley if you prefer.
– Sliced apple can be added along with the pear for a different fruity note.
– While some add carrots for color, it’s recommended to omit them for a traditional Nabak Kimchi flavor.

Step 4

♧ Preparing Perilla Leaf Kimchi (Ingredients: 100 perilla leaves, 1 onion, 3 red chilies, 1/2 cup soy sauce, 5 Tbsp fish sauce, 1/4 cup anchovy-kelp broth, 5 stalks green onion, 1.5 Tbsp minced garlic, 1/6 Tbsp minced ginger, 5 Tbsp chili powder, 1 Tbsp oligosaccharide, 2 Tbsp sugar, 2 Tbsp sesame seeds, 1 Tbsp sesame oil)

*Measurement Guide: 1 Tbsp is approximately 1 standard Korean tablespoon, 1 cup is a standard paper cup.*
*Tip: You can substitute water for the anchovy-kelp broth. Anchovy sauce can be used instead of sand lance sauce.*

1. **Prepare the Perilla Leaves:**
– Wash the 100 perilla leaves thoroughly and drain them completely. Do not cut off the stems too short.

Step 5

2. **Make the Seasoning Sauce:**
– Roughly chop the 3 red chilies and 1 onion and place them in a blender.
– Add 1/2 cup soy sauce, 5 Tbsp fish sauce, and 1/4 cup anchovy-kelp broth to the blender. Blend until smooth.
– Transfer the blended mixture to a bowl. Add the 5 stalks of finely chopped green onion, 1.5 Tbsp minced garlic, 1/6 Tbsp minced ginger, 5 Tbsp chili powder, 1 Tbsp oligosaccharide (or corn syrup), 2 Tbsp sugar, 2 Tbsp sesame seeds, and 1 Tbsp sesame oil. Mix everything well to create the seasoning sauce.

3. **Assemble the Perilla Leaf Kimchi:**
– In a storage container, place two perilla leaves together.
– Spread a thin layer of the seasoning sauce over the leaves. Continue layering the perilla leaves and spreading the sauce in between, filling the container.

– **Storage and Serving:**
– Cover the container and store it in the refrigerator. The kimchi is ready to eat once the flavors have melded.
– *Tip: Over time, the perilla leaves will release moisture, creating a liquid. Stirring the kimchi occasionally will help distribute the seasoning evenly and enhance the flavor.*

Step 6

♧ Preparing Cabbage & Perilla Leaf Pickled Kimchi (Ingredients: 1/2 head cabbage, approx. 30 perilla leaves, 7 Tbsp salt, 4.5 cups water, 2 cups sugar, 2.5 cups vinegar)

*Measurement Guide: 1 Tbsp is approximately 1 standard Korean tablespoon, 1 cup is a standard paper cup.*
*Tip: This recipe uses regular rice vinegar. If using a more concentrated vinegar (2-3x strength), adjust the amount accordingly.*

1. **Prepare the Vegetables:**
– Cut the 1/2 head of cabbage in half and remove the tough core.
– Gently separate the leaves, rinse them in cold water, and drain well.
– Rinse the perilla leaves and drain them.

2. **Layer in the Container:**
– Layer one cabbage leaf with one perilla leaf, placing them on top of each other. Arrange them neatly in a kimchi container. If you like perilla leaves, feel free to use two perilla leaves per cabbage leaf. Layering them face down can help maintain their shape as they pickle.