Step 1

Before diving into making your Nabak Kimchi, be sure to check out the video above for more detailed instructions and exclusive tips! They will surely elevate your kimchi-making game. (Link: https://youtu.be/HBcNCSrz_no)

Step 2

First, trim off the tough base of the baby napa cabbage. Then, carefully separate each leaf.

Step 3

Gently wash the separated cabbage leaves under running water, ensuring you remove any dirt or impurities. (Since this recipe doesn’t involve salting and washing separately, be extra thorough at this stage!)

Step 4

Place the washed cabbage leaves in a colander to drain thoroughly. While the cabbage is draining, you can start preparing the other ingredients – this is a great way to save time!

Step 5

Slice the radish into thin, bite-sized pieces, about 0.3cm thick. These slices should be uniform in size for even cooking and a pleasant texture in the kimchi. (Think of the size you’d cut radish for a soup.)

*Tip: Winter radishes often have thin skins and don’t require peeling. However, if you find the skin to be thick, it’s recommended to peel it lightly using a peeler.

Step 6

Add 1 tablespoon (1T) of flaked salt to the sliced radish and mix well. Let it sit for about 10 minutes to soften the radish.

Step 7

While the radish is salting, cut off the leafy parts of the baby napa cabbage into approximately 4-5cm lengths. Then, slice the thicker stem parts into similar half-moon or rectangular shapes as the radish. (You should have about 400g of prepared cabbage.)

Step 8

Add the sliced cabbage to the salted radish and mix gently. Continue to let them salt together for another 10-20 minutes, turning them over once or twice in between to ensure even salting.

*Tip: Cabbage wilts faster than radish, so adding it midway helps achieve the perfect texture for both.

Step 9

This step is optional but highly recommended. Soak 3 tablespoons (3T) of gochugaru in about 150ml of lukewarm water for about 10 minutes. This will help achieve a beautiful color and mellow out any harshness from the chili flakes, resulting in a smoother flavor.

Step 10

To prevent the cucumber from becoming too soft in the kimchi, discard the watery inner seeds and use only the outer flesh. Slice the cucumber flesh into about 0.3cm thick pieces.

*Tip: If the cucumber skin feels too thick, you can slice it in half lengthwise before cutting into pieces.

Step 11

Cut the water parsley and green onions into lengths of about 4-5cm. Slice the raw chestnuts thinly into rounds, and cut the red chili pepper diagonally into attractive pieces. If using carrots, slice them thinly into rounds, similar to the chestnuts.

Step 12

To remove seeds from the red chili pepper and rinse off starch from the chestnuts, briefly soak them in cold water for about 5 minutes before draining.

Step 13

In a large bowl or using a fine-mesh sieve lined with cheesecloth, combine the soaked gochugaru, minced garlic, and minced ginger. Gradually add the 1.4L of water, stirring continuously to dissolve any clumps. Strain through a fine sieve to create a clear kimchi broth.

Step 14

Pour the prepared clear kimchi broth over the salted radish and cabbage. Add 120ml of pear juice and 250ml of cider for sweetness and effervescence. Finally, add 1.3 tablespoons (1.3T) of flaked salt to season.

Step 15

Now, add the prepared cucumber, water parsley, green onions, red chili pepper, chestnuts, jujubes, and carrots (if using). Gently mix everything together until well combined. Your delicious Nabak Kimchi is ready!

*Important Tip: Taste the kimchi juice and ensure it’s slightly saltier than you’d prefer. This is crucial to prevent the kimchi from spoiling.

Step 16

Transfer the Nabak Kimchi to an airtight container. On cooler days, leaving it in a cool place like a balcony for 4-5 days allows it to ferment naturally. You’ll know it’s ready when you see small bubbles forming on the surface. Once fermented, store it in the kimchi refrigerator to keep it cool and enjoy. Give this Nabak Kimchi recipe a try!