Nabak Kimchi 

Nabak Kimchi is a refreshing, mild, water-based kimchi made primarily from Napa cabbage and radishes. It's known for its clear, tangy brine and colorful appearance.


1 small Napa cabbage (about 2 pounds) 1 medium Korean radish (mu) or daikon radish (about 1 pound) 1 medium carrot 1 medium Korean pear (optional for sweetness) 1 bunch of water dropwort (minari) or scallions (about 3-4) 1 red bell pepper 1 green bell pepper

Brine: 8 cups water 2 cups Korean coarse sea salt (or kosher salt)

Seasoning: 1/4 cup Korean red chili pepper flakes (gochugaru) 6-8 cloves garlic, minced 1-inch piece ginger, minced 1 small onion, finely chopped

4 tablespoons fish sauce (or soy sauce for vegetarian) 2 tablespoons salted shrimp (saeujeot), finely chopped (optional) 2 tablespoons sugar (adjust to taste)

Cut the Napa cabbage in half, then into quarters. Remove the core and cut the leaves into 2-inch pieces. Peel and slice the radish into thin, rectangular slices about 2 inches long.

Peel and cut the carrot into thin matchsticks. Core and thinly slice the Korean pear (if using). Trim and cut the water dropwort into 2-inch pieces (or chop the scallions into similar lengths). Core and thinly slice the bell peppers.

Dissolve the sea salt in 8 cups of water to make the brine. Soak the cabbage and radish in the brine for about 2-3 hours until the vegetables are flexible but still crisp.


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