1
Cut the Napa cabbage, radish, and paprika into bite-sized, thin rectangular pieces.
Nabak Kimchi (Water Kimchi)
A 50-year-old secret broth recipe for refreshing Nabak Kimchi that clears your palate.
KoreanSide Dish
⏱️ 30 min total📝 10 steps
What You'll Need
Napa cabbage (inner leaves)1 head (700~900g)
Radish800g
Chivesa handful
Paprika1.5
Sun-dried salt4 tbsp
Water3.2 liters or more
Chili powder3 tbsp
Pear1
Onion100g
Garlic cloves10
Ginger1 piece
Anchovy sauce or sugar, etc. additional ingredientsa little
Instructions
2
Add 2 tbsp of sun-dried salt and 1 cup of water to the prepared cabbage and radish, mix evenly, and pickle for 30 minutes.
⏱️ 30m 0s3
Cut the chives and a portion of the paprika into about 2cm lengths.
4
Add 1 cup of water to 3 tbsp of chili powder and let it soak to make chili water.
5
In a blender, add the remaining radish, 1 pear, 100g of onion, half a paprika, 10 garlic cloves, 1 piece of ginger, and 1 liter of water, then blend until smooth.
6
Strain the blended vegetable juice through a sieve to remove the pulp.
7
To the strained vegetable juice, add 2 liters of water, 2 tbsp of sun-dried salt, and the soaked chili water, then stir well to make the kimchi broth.
8
Do not rinse the pickled cabbage and radish; just drain the water and place them in a kimchi container.
9
Add the sliced chives and paprika to the kimchi container.
10
Pour the prepared kimchi broth over the top to finish.