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Kimchi seasoning is kept inside of a linen cloth in the nabak kimchi.

Nabak Kimchi (Korean Water Kimchi)

Print Recipe
Nabak kimchi is a mild Korean water kimchi made with cabbage and other vegetables. It doesn't require fish sauce and uses very little chili flakes. It's a great vegan and vegetarian kimchi and refreshingly tasty.
Course Side Dish
Cuisine Korean
Keyword apple cabbage salad, kitchen linen, korean radish, mild kimchi, nabak kimchi, napa cabbage, natural spring water, spring water, water kimchi
Prep Time 10 minutes
Cook Time 10 minutes
Soaking time 30 minutes
Total Time 50 minutes
Servings 20
Author Holly Ford

Equipment

Ingredients

  • 12-14 napa cabbage leaves
  • 3/4 lb Korean radish
  • 1 tbsp kosher salt
  • 1 small carrot thinly sliced (about 1/8" thick)
  • 2 green onion sliced
  • 1 fresh red chili thinly sliced, optional
  • kosher salt or sea salt to taste
  • cheesecloth or linen cloth
  • a piece of string or yarn about 12-inch long
  • 1 liter natural spring water

For rice paste

For kimchi seasoning

Instructions

  • Slice the cabbage leaves into 1" slices discarding the bottom 4-5 inch of leafy parts. Cut the thick white stem parts in half lengthwise, if needed.
  • Slice the radish into about 1-inch square with 1/8" thickness.
  • Combine the cabbage and radish slices in a large bowl and sprinkle salt; toss well. Let it sit for 25-30 minutes. Rinse once and drain. Set aside.
  • For the rice paste, mix sweet rice flour with 1 cup of water in a small sauce pan over medium heat. Bring it to boil, and simmer for 2-3 minutes to thicken. Let it cool.
  • For the kimchi seasoning, combine onion, garlic, and pear in a blender and process until very smooth. Transfer the puree into a mixing bowl. Add pureed ginger, Korean chili flakes and the rice glue. Stir well.
  • Line a cheesecloth (or linen cloth) over a bowl and pour the kimchi seasoning mixture to the center of the fabric. Gather up the cloth and tie it with a string tightly.
  • In a large container put the cabbage and radish mixture, add the carrot, green onion, and the red chili. Place the chili sash in one corner of the container with a string hanging over, pour the spring water over in the container and toss well. Gently squeeze the sash to release the juice out of the chili mixture.
  • Season kimchi broth with salt to your taste. Cover and let it sit in a room temperature for 2 days to ferment first, then keep it in the refrigerator for 3 days before you serve.