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RECIPE
12 INGREDIENTS 9 STEPS 10min

Nabak Kimchi

5.0
2 Ratings
Today's recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It's fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat. Koreans serve this kimchi as a side dish to rice
Nabak Kimchi Recipe | SideChef
Today's recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It's fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat. Koreans serve this kimchi as a side dish to rice
Chi-Q A Traditional Yet Innovative Korean Culinary Experience
http://www.threeonthebund.com
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Chi-Q A Traditional Yet Innovative Korean Culinary Experience
http://www.threeonthebund.com
10min
Total Time
$0.85
Cost Per Serving

Ingredients

Servings
4
US / METRIC
10.5 oz
Water
1/2 Tbsp
3/4 tsp
Korean Chili Flakes
1 1/4 tsp
Distilled White Vinegar
2 Tbsp
1/3 cup
Napa Cabbage
2 cloves
1
Red Chili Pepper
2 stalks
Scallions
3 1/2 Tbsp
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
26
FAT
0.1 g
PROTEIN
0.9 g
CARBS
6.1 g

Cooking Instructions

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Step 1
Chop the Daikon (2 Tbsp) into uniform squares.
Step 2
Cut the Napa Cabbage (1/3 cup) into uniform squares.
Step 3
Thinly slice the Garlic (2 cloves) .
Step 4
Slice the Red Chili Pepper (1) into rings.
Step 5
Cut the Cucumbers (3 1/2 Tbsp) into thick uniform slices. Add the Daikon, Napa Cabbage, garlic, cucumber and red chili into your mason jar.
Step 6
Combine Water (10.5 oz) , Granulated Sugar (1/2 Tbsp) , Salt (1/2 Tbsp) , and Distilled White Vinegar (1 1/4 tsp) in a bowl. Mix well with a whisk until the sugar and salt dissolve.
Step 7
Put the Korean Chili Flakes (3/4 tsp) and Fresh Ginger (1 tsp) in a cheesecloth and steep it in the liquid mixture. Allow the flavor and color to infuse.
Step 8
Pour the pickling liquid mixture over the vegetables.
Step 9
Knot the Scallions (2 stalks) and place on top. Leave it out over night. Refrigerate for at least 2-3 days before eating. Remove the scallion and garnish with fresh stalks for serving.

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Nutrition Per Serving
Calories
26
% Daily Value*
Fat
0.1 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
6.1 g
2%
Fiber
0.8 g
3%
Sugars
3.5 g
--
Protein
0.9 g
2%
Sodium
1265.4 mg
55%
Vitamin D
--
--
Calcium
21.0 mg
2%
Iron
0.3 mg
2%
Potassium
94.3 mg
2%
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