Refreshing Napa Cabbage and Radish Water Kimchi
How to Make Delicious Nabak Kimchi with Crisp Napa Cabbage
I made this refreshing Nabak Kimchi using crisp Napa cabbage and fresh radish, both purchased during a sale. It’s a delightful, light kimchi perfect for any meal.
Main Ingredients
- 1/2 Radish (approx. 500g)
- 1 Head of Baby Napa Cabbage
- 1 Handful of Green Onions (approx. 50g)
- 1/2 Apple
- Small piece of Carrot (for garnish)
- 1 Bottle of Pear Drink (e.g., Bacchus-D or similar, 500ml)
- 3 Handfuls of Coarse Sea Salt (approx. 30g, for brining)
- 4 Cups Water (800ml, for kimchi broth base)
Seasoning Ingredients
- 1 Onion (medium)
- 3 Red Chilies
- 2 Green Chilies (adjust for spice level)
- 1 Clove of Garlic (thumb-sized)
- 15 Cloves of Garlic
- 2 tsp MSG (optional)
- 2 tsp Sugar Substitute (e.g., New Sugar)
- Approx. 1 Cup Salt (200g, for seasoning)
- 4 Liters Water (main kimchi broth)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 4 Tbsp Gochugaru (Korean chili flakes, for color and flavor)
- 1 Onion (medium)
- 3 Red Chilies
- 2 Green Chilies (adjust for spice level)
- 1 Clove of Garlic (thumb-sized)
- 15 Cloves of Garlic
- 2 tsp MSG (optional)
- 2 tsp Sugar Substitute (e.g., New Sugar)
- Approx. 1 Cup Salt (200g, for seasoning)
- 4 Liters Water (main kimchi broth)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 4 Tbsp Gochugaru (Korean chili flakes, for color and flavor)
Cooking Instructions
Step 1
First, prepare the radish and baby Napa cabbage, which will provide the crisp texture to your water kimchi. Use half of the radish (about 500g) and the entire head of baby Napa cabbage. Wash both thoroughly under running water. Slice them into bite-sized pieces, about 2-3 cm long, in a ‘nabak’ (thinly sliced) style, so they blend well into the kimchi broth.
Step 2
Place the sliced radish and baby Napa cabbage into a large kimchi container or a mixing bowl.
Step 3
Sprinkle 3 handfuls of coarse sea salt (about 30g) evenly over the vegetables. Then, pour in 4 cups (800ml) of water to submerge the ingredients. Let this brine for about 1 hour; this process will soften the vegetables slightly while retaining their crispness.
Step 4
While the radish and cabbage are brining, prepare the seasoning paste for the kimchi broth. In a blender, combine 1 peeled onion, 3 red chilies, 2 green chilies, 1 peeled thumb-sized piece of ginger, and 15 cloves of garlic. Add 2 Tbsp of fish sauce and a very small amount of water (1-2 Tbsp) to help the ingredients blend smoothly. Blend until finely pureed.
Step 5
Carrot is used to add a beautiful color to the water kimchi. Slice the prepared carrot thinly into decorative shapes. You can cut them into leaf or flower shapes for an attractive presentation.
Step 6
Wash the green onions and cut them into lengths of about 3-4 cm. Green onions add a refreshing aroma and help balance the flavors.
Step 7
Peel half an apple, remove the core and seeds, and slice it thinly, similar in size to the radish and cabbage. The apple’s subtle sweetness will enhance the overall flavor of the kimchi broth.
Step 8
The ingredients for the Nabak Kimchi are now gathered and ready. Let them rest for a moment while you proceed to the next step.
Step 9
It’s time to rinse the brined radish and cabbage. Gently rinse them 2-3 times under cold running water to remove excess salt.
Step 10
After rinsing, place the radish and cabbage in a colander to drain thoroughly. Excess water can dilute the kimchi broth, so shake off any remaining water lightly.
Step 11
Return the drained radish and cabbage to the kimchi container. Add the prepared green onions, decorative carrot slices, and the sliced apple to enrich the kimchi.
Step 12
Now, pour in 4 liters (4000ml) of fresh water, which will form the main kimchi broth. A generous amount of water is key for a refreshing and clean-tasting water kimchi.
Step 13
Place the pureed seasoning paste (from step 3) into a mesh bag or a fine sieve. Strain it into the kimchi broth, pressing gently to release all the flavorful liquid. This method ensures a clear broth without pulp.
Step 14
In the mesh bag, add 4 Tbsp of gochugaru (Korean chili flakes). Gradually pour some of the kimchi broth into the bag and gently knead with your hands to dissolve the chili flakes and release their color. This step infuses the broth with a beautiful red hue.
Step 15
As the chili flakes dissolve, you’ll see the kimchi broth turning a vibrant, appetizing red. It’s starting to look as good as it will taste!
Step 16
Now, add the ingredients that will provide umami and sweetness. Stir in 2 tsp of MSG (optional) and 2 tsp of sugar substitute (like New Sugar). Using a sugar substitute offers a clean sweetness without the heaviness of regular sugar.
Step 17
Finally, adjust the seasoning. Add 1 cup (approx. 200g) of salt, tasting as you go. Do not add it all at once. Pour in the bottle of pear drink and stir to combine. It’s best to season it slightly saltier than you prefer, as the flavor will mellow as it ferments. Taste and adjust the saltiness to your preference.
Step 18
Your delicious water kimchi is now complete! While it can be enjoyed immediately, for the best flavor, let it sit at room temperature for 2-3 days to ferment naturally, then transfer it to the kimchi refrigerator and let it ripen for a few more days. Enjoy your refreshing homemade kimchi!
