Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!
When I visited my parents the other day, they were making this nabak kimchi (나박김치). It’s definitely one of their favorite kimchi dishes! Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables.
It is easy to make, yet deliciously refreshing! The name of the kimchi stems from the way the radish is cut for this kimchi. Cutting into small, thin squares is called nabak sseolgi (나박썰기). Sseolgi refers to a cutting technique. Watching them make it, I realized I had not made this kimchi for a while, so I decided to make it for the blog!
Nabak kimchi is commonly enjoyed in the springtime when the kimchi made in the fall gets old. It’s also a traditional holiday kimchi. Growing up, we always had nabak kimchi with tteokguk (rice cake soup), which is a New Year soup. They are delicious together!
This water kimchi is a mild, clean tasting kimchi, so it doesn’t call for fish sauce or salted shrimp. If you’ve been looking for a vegan kimchi, here’s one for you!
The radish and cabbage squares are lightly salted and then mixed with all other ingredients.
The water is seasoned with salt, and colored lightly with gochugaru (Korean red chili pepper flakes) through a strainer or cheesecloth to keep the kimchi broth nice and clean.
The garlic and ginger are thinly sliced, rather than minced, again to keep the broth clear.
The addition of Korean pear is traditional, but an apple is also commonly used. The fruit gives the kimchi a slight fruity sweetness. Minari (water dropwort), which is a crisp herb with a distinct taste, is also traditional and adds a delicately pleasant flavor to the kimchi.
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Ingredients
- 1.5 pound Korean radish, mu (무)
- 12 - 16 ounces napa cabbage (baechu, 배추) -- inner yellowish leaves
- 1 to 1.5 tablespoons gochugaru (Korean red chili pepper flakes) Adjust to taste
- 1 medium carrot
- 1/2 Korean pear or apple
- 3 thin scallions
- 8 stalks of minari - optional
- 5 plump garlic cloves, thinly sliced
- 5 thin ginger slices, about 1 inch rounds
- Salt
- 1 gallon airtight container or jar
Instructions
- Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Do not peel the skin. Cut into about 1-inch thick discs. Cut each disc into 3 pieces, and then slice thinly into about 1-inch squares, placing in a large bowl.
- Rinse the cabbage leaves a couple of times. Cut each leaf lengthwise into 1-inch wide pieces, and then crosswise into about 1-inch pieces. Add to the bowl with the radish. Sprinkle with 2 tablespoons of salt, and toss well to evenly distribute the salt. Let it sit until wilted, about 30 minutes. Do not drain or rinse.
- In a small bowl, soak the gochugaru in 1/2 cup of warm water.
- To cut the carrot into flower shapes, cut 3 to 4 ”‘V” shape grooves lengthwise, and then cut into thin slices. Or simply slice crosswise into thin rounds. Cut the pear into about 1-inch squares. Cut other vegetables into about 1-inch lengths. Add to the bowl with the salted radish and cabbage.
- In a large bowl, dissolve 2 tablespoons of salt in 10 cups of water. Strain the soaked gochugaru into the water through a fine mesh.
- Pour the broth over the salted radish and cabbage mix and stir well to combine everything. Adjust the seasoning to taste if necessary. The combined broth should taste slightly too salty to eat as is. The saltiness will reduce as the kimchi ferments. It will actually be easier to handle if you place the salted radish and cabbage along with its liquid in the container or jar first, and then add the broth with gochugaru.
- Keep it in an airtight container or jar. Leave it out at room temperature for a day or two before storing in the fridge. The kimchi can be eaten within a few days. Stir to the bottom each time before taking some out to serve.
Barbara Martin says
Can the brine be reused?
Liz says
This recipe looks delicious. Do you have a salt you would recommend to use for this recipe? I have a H-MART by me so I can get Korean salt. Thank you!
Hyosun says
Oh sorry I missed your question until now. Please see it here: https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/
Frances H. Ennis says
I am new to this site but have been a kimchi ‘maker’ for several years now. Love some of your advice. It’s really sound, even to an OLD(?) kimchi maker, hehe (that’s me). The nabak kimchi is new to me, tho; soo, I plan on making some next week. Heeere’s to kimchi making…it’s really fun, good stuff, too.
Skim says
Hello!
I am planning on making this for my kids this week! Can I leave out the gochugaru? Will it make a big difference in taste?
Thank you!
Hyosun says
That is totally fine! No it won’t make a big difference other than the spiciness.
Caramaharaa says
I usually end up w more veggies than I would like—and not enough brine—to add to the amount of brine in an already open jar- can you add water and maybe leave it out again? Thank you-love the recipe!
Hyosun says
Yes you can. If your kimchi is already ripe, you probably don’t need to leave it out again. Hope this helps.
Patty says
What is minari and where can I buy it?
Hyosun says
Minari is water dropwort, aka Korean watercress. They are available at most Korean markets during the warm weather months.
janet Myers says
no chapsal garoo?
Hyosun says
Not necessary for this.
Alexandra says
I made this recipe, and the jar broke the next day so it started leaking. I had to change it to another jar, should I put in the fridge right away or can I keep it for a few more days in the counter? It’s winter here, so it’s been reaaally cold.
Hyosun says
If you keep it outside in the cold, that’s fine. But, I would not recommend keeping it at room temperature for a few days depending on how warm the room is. A couple of days maybe, and then put in the fridge. Slower fermentation is better for kimchi. Enjoy!
Sharon says
Since this is refrigerated could it be warmed or is it best as a cold dish?
Hyosun says
Yes it’s best as a cold dish.
Antara says
Is it ok to use a plastic lock box or does it have to be a glass jar
Hyosun says
Sure! It doesn’t have to be a glass jar.
Rachel says
this is one of my favourite foods when I go to Korea and I want to make it at my home in England but I think the radishes will be diificult to find – I live in a very small village in a very quiet county! But looking at your recipe I can remember the delicious refreshing taste.
Marcia says
How long can this be kept in the refrigerator? Can I cook the cabbage in this type of kimchi like I would with regular kimchi (stewed with pork or kimchi fried rice)?
Hyosun says
It will keep well for a few weeks. Water kimchi is not good for cooking. That doesn’t mean you can’t use it in a stew or fried rice, but the result will be quite different from using the regular kimchi.
kimkim says
amazing . love it alot.
Virginia says
Can I use daikon instead of the mu?
Hyosun says
a slight difference in taste and texture, but you can use it. Enjoy!
Monique says
Can I leave out the carrots because of food allergies?
Hyosun says
Definitely! The carrot is more for color so it won’t make a big difference. Enjoy!
kero says
I love this in the summer – cold and refreshing! Love the crunch of the veggies and, of course, slurping up the broth. ^^ TY for the recipe!
Tina says
Do you use coarse Korean sea salt or just table salt?
Hyosun says
You’re using the salt only to season and not going to wash the cabbage and radish afterwards. So use regular salt you use to season your food. Enjoy!
Vera says
Do you leave this out on the counter? and for how long?
Hyosun says
Yes, leave it out at room temperature for a couple of days. I will add that to the recipe.