Print Recipe
5 from 2 votes

Nabak Kimchi (Water Kimchi)

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!
Servings: 24
Author: Hyosun


  • 1 pound Korean radish
  • 12 ounces napa cabbage inner yellowish leaves
  • 1 tablespoon gochugaru
  • 1 medium carrot
  • 1/2 Korean pear or an apple
  • 3 thin scallions
  • 6 to 8 stalks of minari - optional
  • 3 plump garlic cloves thinly sliced
  • 4 to 5 thin ginger slices about 1 inch rounds
  • Salt
  • 1 gallon airtight container or jar


  • 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.
    Nabak kimchi (water kimchi)
  • Cut each leaf of the cabbage lengthwise into 1-inch wide pieces, and then crosswise into about 1-inch pieces. Add to the bowl with the radish. Sprinkle with 1 tablespoon of salt, and toss well to evenly distribute the salt. Let it sit until wilted, about 30 minutes. Do not rinse.
    Nabak kimchi (water kimchi)
  • In a small bowl, soak the gochugaru in 1/2 cup of 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.
    Nabak kimchi (water kimchi)
  • 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.
    Nabak kimchi (water kimchi)
  • Pour the broth over the radish mix and stir well to combine everything. Adjust the seasoning to taste if necessary. It will actually be easier to handle if you place the radish mixture in the container or jar first, and then add the broth.
    Nabak kimchi (water kimchi)
  • Keep it in an airtight container or jar. Leave it out at room temperature for a couple of days 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.