Refreshing and Tangy Nabak Kimchi
How to Make Nabak Kimchi: Perfect for Holiday Feasts
Discover the delightful way to make Nabak Kimchi, a refreshing Korean radish and napa cabbage kimchi. This recipe balances crisp textures with a vibrant, slightly spicy broth, perfect for any festive occasion. Follow along for a taste of tradition!
Main Ingredients
- 1/2 head of baby napa cabbage
- 1/3 radish (approx. 200g)
- 10 stalks of chives
- 2 Korean green chilies (cheongyang)
- 1 red chili
Cooking Instructions
Step 1
First, wash the baby napa cabbage thoroughly under running water. Cut it into bite-sized pieces, about 3-4 cm. Making them not too large will help the seasoning penetrate well and make them easier to eat once fermented.
Step 2
Peel the radish and slice it thinly, about 0.5 cm thick, into half-moon or rectangular shapes (nabak-style). Slicing them to a similar size as the cabbage will make the kimchi visually appealing and ensure a balanced texture.
Step 3
Place the prepared cabbage and radish into a clean kimchi container.
Step 4
Sprinkle 1.5 Tbsp of coarse sea salt evenly over the vegetables. Gently shake the container or lightly toss the vegetables to help them wilt and salt for about 15-20 minutes. Turning them over halfway through will ensure even salting.
Step 5
Wash the chives and cut them into lengths of about 2-3 cm.
Step 6
Remove the stems from the Korean green chilies and the red chili, then slice them thinly on an angle. These will add a pleasant spiciness and beautiful color.
Step 7
In a pot, combine 2 Tbsp of glutinous rice flour with 1 cup of water. Whisk until smooth, ensuring there are no lumps. Cook over low heat, stirring constantly, until a thin rice paste forms. It’s best to use it while still warm so it mixes easily without clumping.
Step 8
In another pot, bring 2L of water to a boil. Add 1.5 Tbsp of coarse sea salt and stir until completely dissolved. Make a generous amount of broth and let it cool completely before using; this ensures the kimchi will ferment nicely and taste refreshing.
Step 9
In a bowl, dissolve 2 Tbsp of gochugaru (Korean chili flakes) in 1 cup of water. Let it sit for about 5 minutes to allow the chili flakes to bloom and release their vibrant color.
Step 10
This step of pre-soaking the gochugaru helps the kimchi achieve a beautiful, even color as it ferments. It ensures the chili powder disperses smoothly throughout the broth.
Step 11
In a blender, combine 200g of radish, 1/2 onion, and 1 apple, all roughly chopped. Add 1 cup of water and blend until very smooth. The fruits add natural sweetness and a refreshing quality to the broth.
Step 12
To the salted cabbage and radish in the kimchi container, first add the cooled rice paste. Then, pour in about half of the prepared salted broth (water).
Step 13
Pour the bloomed gochugaru water through a sieve into the container, discarding the solids. Then, add the blended mixture (radish, onion, apple) from the blender. Sieving the gochugaru water helps keep the final broth clear and appealing.
Step 14
Prepare 1 Tbsp of minced garlic and 1 tsp of minced ginger. These will add a pungent and aromatic kick. You can place the minced garlic and ginger in a small sachet or cheesecloth bag for easy removal later, or blend them directly into the broth.
Step 15
Place the prepared minced garlic and ginger on top of the nabak kimchi mixture. Putting them in a bag or on top makes them easy to retrieve and prevents the broth from becoming cloudy.
Step 16
Add 1 Tbsp of fish sauce to the kimchi container for umami depth, and 1 Tbsp of plum extract for a subtle sweetness. Taste the broth and adjust the seasoning with the remaining salted broth if needed.
Step 17
The nabak kimchi is delicious to eat immediately after making! For an extra burst of flavor, try adding a drop or two of vinegar right before serving – it makes the sweet and sour notes truly sing!
Step 18
In colder weather, you can leave the kimchi out on a balcony or cool spot to ferment. Before it gets too sour or over-fermented, store it in a kimchi refrigerator or the regular refrigerator. It will begin to taste its best after about 3-4 days.
