Refreshing and Crispy Autumn Nabak Kimchi Recipe
Delicious Nabak Kimchi Made with Seasonal Autumn Ingredients
As the weather cools in autumn, it’s time to make refreshing Nabak Kimchi with sweet, in-season fall napa cabbage and crisp fall radish! The harmonious blend of clear, refreshing broth and crunchy vegetables is exquisite. Let me guide you through the detailed steps to make this vibrant Nabak Kimchi that will liven up your dining table.
Main Ingredients
- 1/2 head Napa cabbage (mainly the inner leaves)
- 1 section Radish (approx. 300-400g)
- 1 Tbsp coarse sea salt (for salting cabbage and radish)
- 1 handful Garlic chives
- 1/4 Onion
Cooking Instructions
Step 1
For the napa cabbage, remove the outer green leaves and primarily use the inner yellow leaves. Slice the cabbage into bite-sized pieces, about 4-5 cm long, in a fan shape (nabak style). Avoid slicing too thinly, as it can become mushy.
Step 2
Slice the radish into similar thickness and length as the cabbage, also in a fan shape. Thin slices will help maintain a crisp texture when eaten.
Step 3
In a large bowl or kimchi container, place the sliced radish first and sprinkle with 1 tablespoon of coarse sea salt. Then, add the sliced napa cabbage on top and sprinkle with more salt. Layer them like this, then gently toss with your hands and let them sit for about 15-20 minutes until wilted. Flipping them halfway through ensures even salting.
Step 4
While the vegetables are salting, prepare the seasoning ingredients. Slice the garlic thinly. Thinly slice the ginger as well. This preparation allows the flavors to infuse well into the broth.
Step 5
Thinly slice the onion into strips. The sweetness from the onion will enhance the kimchi’s flavor.
Step 6
Remove the stems from the red and green chilies, then slice them diagonally. Adjust the amount of green chilies to your preference for spiciness.
Step 7
To achieve a clear and beautiful red broth, blend 6 red chilies with 2L of water in a blender until smooth. This will naturally give the kimchi broth its vibrant color.
Step 8
Lightly rinse the well-salted cabbage and radish under cold water and drain. Place them in the prepared bowl. Strain the blended red chili mixture through a sieve into the bowl with the vegetables. Using a sieve will prevent too much pulp from entering the broth.
Step 9
Add the thinly made glutinous rice paste (ensure it’s not too thick) to the kimchi after it has cooled. The rice paste helps thicken the broth and adds a savory depth.
Step 10
Add 1 tablespoon of fish sauce (anchovy or sand lance) for added umami. While soy sauce can be used, fish sauce generally works better for watery kimchi.
Step 11
Add the thinly sliced onion and chopped garlic chives. Also, add the sliced garlic, ginger, and diagonally sliced red and green chilies. Mix all ingredients thoroughly.
Step 12
Peel the pear, cut it into quarters, and then into large chunks. If using an organic apple, wash it thoroughly with the skin on and slice it into pieces similar in size to the pear. The fruit adds a refreshing sweetness to the broth.
Step 13
Finally, adjust the sweetness with 1 tablespoon of plum extract. Nabak Kimchi is best when it has plenty of vegetables. Our family prefers the fresh taste of immediately consumed kimchi over aged kimchi, so when eating it right away, we sometimes add a splash of vinegar for a tangy flavor. After making it following this recipe, you can enjoy it immediately, or let it sit at room temperature for half a day before refrigerating it for an even more delicious taste. Making Nabak Kimchi isn’t difficult, is it?
Step 14
The Nabak Kimchi after resting for a night! Packed with plenty of vegetables and just the right amount of broth, it looks refreshing and will surely whet your appetite. The crisp cabbage and radish, combined with aromatic vegetables and fruits, create a delightful flavor profile.
