Nabak Kimchi

Place a cotton pouch in a bowl, add 4Tbsp of red chili powder, and pour in 1L of water to let the chili color infuse well.

Slice half a radish into thin, bite-sized squares.

Cut the stiff top part of the Napa cabbage in half, then slice it into thin squares similar in size to the radish.

Place the sliced radish and Napa cabbage in a container, add 1 tbsp of sea salt, and let it pickle for about 30 minutes.

Cut the chives into long pieces, about a handful in size.

Prepare the water dropwort by cutting it to add a fragrant touch.

Slice the red chili peppers and apple into thin, bite-sized strips.

Julienne the ginger and place it into a small pouch.

Mince or julienne the garlic and prepare it to be put into a mesh bag.

Add the sliced chives, water dropwort, red chili peppers, garlic, and the ginger pouch into the container with the pickled radish and Napa cabbage.

Combine the infused chili water with the remaining 3L of water to make a total of 4L.

Add 3 tbsp of sea salt and 1 tsp of New Sugar to the chili water and stir until well dissolved.

Pour the seasoned chili water into the container with the vegetables.

Finally, float the sliced apples in the kimchi brine.