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
Total Time
10min
5.0
2 Ratings
Author: Chi-Q
Servings:
4
Ingredients
•
10.5
oz
Water
•
2
tsp
Granulated Sugar
•
2
tsp
Salt
•
1/2
tsp
Korean Chili Flakes
•
1
tsp
Fresh Ginger
•
1
tsp
Distilled White Vinegar
•
2
Tbsp
Daikon Radishes
•
1/3
cup
Napa Cabbage
•
2
cloves
Garlic
•
1
Red Chili Pepper
•
2
stalks
Scallions
•
3 2/3
Tbsp
Cucumbers
Cooking Instructions
1.
Chop the Daikon Radishes (0.5 oz) into uniform squares.
2.
Cut the Napa Cabbage (1 oz) into uniform squares.
3.
Thinly slice the Garlic (2 cloves).
4.
Slice the Red Chili Pepper (1) into rings.
5.
Cut the Cucumbers (1 oz) into thick uniform slices. Add the Daikon, Napa Cabbage, garlic, cucumber and red chili into your mason jar.
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.
7.
Put the Korean Chili Flakes (1/2 tsp) and Fresh Ginger (1 tsp) in a cheesecloth and steep it in the liquid mixture. Allow the flavor and color to infuse.
8.
Pour the pickling liquid mixture over the vegetables.
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.
Nutrition Per Serving
CALORIES
23
FAT
0.1 g
PROTEIN
0.8 g
CARBS
5.4 g
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