12 INGREDIENTS • 9 STEPS • 10MINS

Nabak Kimchi

Name: Nabak Kimchi
Total time: PT600.0S
Yield: 4
Ingredients: 300 gram Water; 2 1/4 teaspoon Granulated Sugar; 2 teaspoon Salt; 3/4 teaspoon Korean Chili Flakes; 1 teaspoon Fresh Ginger; 1 1/4 teaspoon Distilled White Vinegar; 20 gram Daikon Radish; 30 gram Napa Cabbage; 2 clove Garlic; 1 Red Chili Pepper; 2 stalk Scallion; 30 gram Cucumber

Recipe

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

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Chi-Q

Chi-Q A Traditional Yet Innovative Korean Culinary Experience

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

10MINS

Total Time

$0.84

Cost Per Serving

Ingredients

Servings

4

us / metric

10.5 oz

Water

2 tsp

2 tsp

1 tsp

1 tsp

1 tsp

Distilled White Vinegar

2 Tbsp

Daikon Radishes

1/3 cup

Napa Cabbage

2 cloves

Garlic

1

Red Chili Pepper

2 stalks

Scallions

11 tsp

Cucumbers

Nutrition Per Serving

VIEW ALL

Calories

23

Fat

0.1 g

Protein

0.8 g

Carbs

5.4 g

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Chi-Q A Traditional Yet Innovative Korean Culinary Experience

Cooking InstructionsHide images

step 1

Chop the Daikon Radishes (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 (11 tsp) 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 (2 tsp), Salt (2 tsp), and Distilled White Vinegar (1 tsp) in a bowl. Mix well with a whisk until the sugar and salt dissolve.

step 7

Put the Korean Chili Flakes (1 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.