Have you ever tasted a dish that refreshes your palate, especially on a hot day? Nabak Kimchi (Water Kimchi) is one such delightful treat. This traditional Korean dish boasts a tangy, mildly spicy flavor, all while being incredibly hydrating, thanks to its water-based broth. Unlike its more famous cousin, regular kimchi, Nabak Kimchi features fresh, crisp vegetables floating in a savory brine, making it a beloved choice among those seeking a lighter alternative.
Originating from Korea, Nabak Kimchi has been enjoyed for centuries, often made to celebrate the changing seasons. It’s not just a dish; it holds cultural significance and brings families together over shared meals. In this article, you will learn how to make Nabak Kimchi (Water Kimchi) at home, explore the necessary ingredients, and discover variations that will keep your taste buds dancing.
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Radish | 1 large | This crunchy vegetable forms the base of Nabak Kimchi, providing a refreshing bite. |
| Carrot | 1 medium | Sweet and vibrant, carrots add a splash of color and nutrition to the dish. |
| Green onions | 3-4 | These aromatic herbs lend a fresh flavor and complement the other vegetables perfectly. |
| Garlic | 4 cloves | Fresh garlic enhances the aroma and depth of flavor in Nabak Kimchi (Water Kimchi). |
| Ginger | 1 tsp | A hint of ginger adds warmth and complexity to the brine. |
| Salt | 3 tbsp | Essential for fermentation, salt helps draw out moisture and develop flavors. |
| Korean chili flakes (gochugaru) | 1-2 tbsp | This brings just the right amount of heat to the dish – adjust to your taste! |
| Water | 4 cups | Fresh water serves as the base for the brine, keeping the vegetables crisp and juicy. |
Step-by-Step Instructions
- Prepare the Ingredients: Start by washing and peeling your large radish and carrot. Slice them into thin strips for even absorption of flavors. Chop the green onions into 1-inch pieces and mince the garlic and ginger. The fresher your ingredients, the better your Nabak Kimchi (Water Kimchi) will taste!
- Make the Brine: In a large bowl, combine the salt and water. Stir well until the salt dissolves. This brine will keep the vegetables crispy while allowing them to ferment nicely.
- Mix Everything Together: Add the prepared vegetables (radish, carrot, green onions, garlic, and ginger) to the brine. If you like it spicy, sprinkle in your chosen amount of gochugaru. Stir everything together gently to distribute the spices and herbs evenly.
- Ferment the Kimchi: Transfer the mixture into a clean glass jar, pressing down to eliminate air pockets. Make sure the vegetables are submerged in the brine. Seal the jar and leave it at room temperature for 1-3 days to ferment. The time will vary based on your preference for sourness. Remember to taste it daily!
- Store and Serve: Once it’s fermented to your liking, transfer your Nabak Kimchi (Water Kimchi) to the refrigerator. Serve it chilled as a refreshing side dish or enjoy it as a light salad. The longer it sits, the more sour and flavorful it becomes.
Pro Tips
- Experiment with Vegetables: Feel free to add or substitute other veggies like cucumber or napa cabbage for more variety in your Nabak Kimchi (Water Kimchi).
- Adjust the Spice Level: If you prefer milder flavors, reduce the amount of gochugaru or even omit it entirely for a non-spicy version.
- Use Filtered Water: Using filtered water will ensure a cleaner taste and better fermentation process for your Nabak Kimchi.
- Keep it Clean: Always use clean utensils and jars to prevent unwanted bacteria from spoiling your kimchi.
- Monitor Your Kimchi: During fermentation, watch for bubbles; this is a good sign! If it smells off or shows signs of mold, discard it.
Nutritional Information
| Nutrient | Per Serving (1/2 cup) |
|---|---|
| Calories | 25 |
| Protein | 1g |
| Carbohydrates | 5g |
| Saturated Fats | 0g |
| Fiber | 1g |
| Cholesterol | 0mg |
| Sugars | 2g |
| Fat | 0g |
FAQs
What is the best way to store Nabak Kimchi (Water Kimchi)?
Keep it in an airtight container in the fridge for freshness. It should last for several weeks!
Can Nabak Kimchi (Water Kimchi) be made vegan or gluten-free?
Absolutely! This recipe is naturally vegan. Just ensure your gochugaru is gluten-free if needed.
What are the best side dishes to serve with Nabak Kimchi (Water Kimchi)?
Enjoy it alongside grilled meats, rice, or as a refreshing side dish at any meal.
How long does it take to prepare Nabak Kimchi (Water Kimchi)?
The preparation takes about 20 minutes, but fermentation can take 1-3 days depending on your taste preference.
Can I freeze Nabak Kimchi (Water Kimchi) for later?
It’s not recommended to freeze Nabak Kimchi, as the texture of the vegetables can be compromised.
Is Nabak Kimchi spicy?
It can be customized to suit your heat tolerance. Adjust the gochugaru to your liking.
How often should I taste my Nabak Kimchi during fermentation?
Daily! This way, you can catch your ideal sourness just right.
Can I use other vegetables besides radish and carrot?
Yes, feel free to mix in veggies like napa cabbage or cucumber for variety.
Nabak Kimchi (Water Kimchi) is a delightful, refreshing twist on traditional kimchi. Its light and tangy flavor can brighten up any meal, especially during warmer months. Plus, by making it at home, you have control over the ingredients and spice levels!
So, why not give this easy recipe a try? You’ll not only enjoy making it but also savor every bite of your homemade creation. Tried this Nabak Kimchi (Water Kimchi) recipe? Let us know your experience in the comments!
