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!
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. Cut each disc into 3 pieces, and then slice thinly into about 1-inch squares.
Rinse the cabbage leaves a couple of times. Cut each leaf lengthwise into wide pieces, and then crosswise into about 1-inch pieces. Add to the bowl with the radish. Sprinkle salt, and toss well.
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. Cut the pear into about 1-inch squares.
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.