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Nabak Kimchi
Recipe

12 INGREDIENTS • 9 STEPS • 10MINS

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
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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
Water
10.5 oz
Water
Salt
1/2 Tbsp
Distilled White Vinegar
1 1/4 tsp
Distilled White Vinegar
Napa Cabbage
1/3 cup
Napa Cabbage
Garlic
2 cloves
Red Chili Pepper
1
Red Chili Pepper
Scallion
2 stalks
Scallions
Cucumber
3 1/2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
23
Fat
0.1 g
Protein
0.8 g
Carbs
5.4 g
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Nabak Kimchi
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Chi-Q
Chi-Q A Traditional Yet Innovative Korean Culinary Experience
Cooking InstructionsHide images
step 1
Chop the Daikon Radishes (2 Tbsp) into uniform squares.
step 1 Chop the Daikon Radishes (2 Tbsp) into uniform squares.
step 2
Cut the Napa Cabbage (1/3 cup) into uniform squares.
step 2 Cut the Napa Cabbage (1/3 cup) into uniform squares.
step 3
Thinly slice the Garlic (2 cloves).
step 3 Thinly slice the Garlic (2 cloves).
step 4
Slice the Red Chili Pepper (1) into rings.
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 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 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 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 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.
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.
Tags
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Dairy-Free
Gluten-Free
Snack
Shellfish-Free
Vegan
Vegetarian
Korean
Side Dish
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