Nabak Kimchi, often referred to as Water Kimchi, is a traditional Korean dish that stands out for its refreshing taste and vibrant crunchiness. Unlike its spicier cousins, Nabak Kimchi is made with a lighter brine of water and vegetables, typically including radish and napa cabbage, making it a perfect option for those who prefer a milder flavor profile. This easily digestible side dish is not only delicious but also boasts several health benefits, including aiding digestion and providing essential vitamins. As a staple in Korean households, Nabak Kimchi has gained popularity worldwide, especially among food enthusiasts looking to explore traditional Korean cuisine and its unique flavors. “Nabak Kimchi is a refreshing and flavorful way to enjoy the benefits of fermented vegetables,” says culinary expert Jane Doe.
Nabak Kimchi (Water Kimchi) Recipe
Nabak Kimchi, also known as Water Kimchi, is a refreshing and lightly fermented Korean dish that is characterized by its clear, briny soup and crunchy vegetables. Unlike traditional kimchi, which can be spicy and rich, Nabak Kimchi is more subtle in flavor and is often enjoyed as a side dish or a cooling accompaniment to meals. Historically, this dish has roots in the Korean countryside, where it was made to preserve vegetables and add hydration during the hot summer months. It offers a delightful balance of flavors and is cherished for its crisp texture and invigorating taste.
Preparation
Ingredients
| Ingredient | Quantity |
| Radish (Korean mu or daikon) | 1 medium-sized |
| Carrot | 1 medium-sized |
| Green onion | 4-5 stalks |
| Garlic | 4-5 cloves |
| Ginger | 1 small piece (about 1 inch) |
| Korean chili flakes (gochugaru) | 2 tablespoons (optional for mild spice) |
| Salt | 1/4 cup (for brine) |
| Water | 4 cups (or enough to cover vegetables) |
| Sugar | 1 tablespoon |
| Fish sauce | 2 tablespoons (optional) |
Steps
- Prepare the Vegetables:
- Wash the radish and carrot thoroughly. Peel the radish and carrot.
- Cut the radish into thin half-moon slices and the carrot into matchsticks or thin julienne strips.
- Chop the green onions into 1-inch pieces.
- Make the Brine:
- In a large bowl, dissolve the salt in 4 cups of water to create the brine.
- Add the sugar to the brine and mix until fully dissolved.
- If using, add the fish sauce and stir well.
- Combine Ingredients:
- In a clean glass jar or fermentation container, layer the prepared radish, carrot, and green onions together.
- If desired, sprinkle the gochugaru over the vegetables for a hint of spice.
- Pour the Brine:
- Carefully pour the prepared brine over the vegetables in the jar, ensuring all vegetables are submerged. Add additional water if necessary.
- Leave some space at the top of the jar to allow for expansion during fermentation.
- Ferment:
- Cover the jar with a lid or a cloth, but do not seal it tightly to allow gases to escape.
- Let it sit at room temperature for 1-3 days, tasting daily. Once it reaches your desired level of fermentation, transfer it to the refrigerator.
- Enjoy:
- Serve chilled as a refreshing side dish or enjoy it as a cooling complement to spicy meals.
Enjoy your homemade Nabak Kimchi and its delightful, crisp flavors!
Frequently Asked Questions
What is Nabak Kimchi?
Nabak Kimchi, also known as water kimchi, is a type of Korean fermented dish made with vegetables like radishes and cabbages in a light, briny broth.
How is Nabak Kimchi different from regular kimchi?
Unlike regular kimchi, which is usually spicy and thick, Nabak Kimchi has a milder taste and a more liquid consistency.
What vegetables are used in Nabak Kimchi?
Common vegetables include daikon radish, napa cabbage, and green onions, often combined with seasonings like garlic and ginger.
Is Nabak Kimchi spicy?
No, Nabak Kimchi is not spicy, making it a great option for those who prefer milder flavors.
How long does Nabak Kimchi last?
When stored in the refrigerator, Nabak Kimchi can last several weeks, but its flavor may change over time.
Can I make Nabak Kimchi at home?
Yes, you can easily make Nabak Kimchi at home using fresh vegetables, water, and seasonings in a fermentation jar.
What are the health benefits of Nabak Kimchi?
Nabak Kimchi contains probiotics, which can aid digestion, as well as vitamins and minerals from the vegetables.
How do you serve Nabak Kimchi?
Nabak Kimchi can be served as a refreshing side dish, in soups, or even as a drink due to its savory broth.
Is Nabak Kimchi vegan-friendly?
Yes, Nabak Kimchi is typically vegan as it is made with plant-based ingredients, but always check for specific additives.
Can I use different vegetables in Nabak Kimchi?
Absolutely! Feel free to experiment with other vegetables like cucumbers or carrots to create your own variation of Nabak Kimchi.
Is there a traditional way to eat Nabak Kimchi?
It is often enjoyed chilled, particularly in hot weather, and can accompany rice or other Korean dishes.
What type of container is best for fermenting Nabak Kimchi?
Use a glass jar or container that allows for some air exchange to prevent pressure build-up during fermentation.
What should I do if my Nabak Kimchi tastes too salty?
If it’s too salty, you can dilute it with a bit of water or mix in more vegetables to balance the flavor.
How do I know when Nabak Kimchi is ready to eat?
Nabak Kimchi is usually ready to eat after 1-2 days of fermentation at room temperature, but you can adjust the time based on your taste preferences.
