NABAK KIMCHI (WATER KIMCHI)

adminJune 2, 2022

If you’re looking for a new and exciting way to make your kimchi, you have to try nabak kimchi.

Nabak-kimchi is a mild and refreshing water kimchi that’s perfect for the spring weather. It looks beautiful with an orange hue with lots of contrasting vegetables floating in it. It goes well with any Korean dishes. Let’s make some!

WHAT IS NABAK KIMCHI

Nabak kimchi (나박 김치) is a type of Korean water kimchi (Mul kimchi, 물김치). It is made with radish and cabbage as the main ingredients, which are salted and then combined with water and other seasoning ingredients such as pear, onion, garlic, and Korean chili flakes to make delicious water kimchi.

Unlike regular kimchi, nabak kimchi doesn’t need any fish sauce, so it is a great vegetarian or vegan kimchi.

The name “nabak” comes from the technique of slicing radish into a thin, square shape. Koreans call this technique “nabak-sseolgi (나박썰기). This name comes from the sound when slicing the radish: “nabak-nabak (나박-나박)”.

Nabak kimchi brings a lot of fresh taste with an added saltiness. As it sits and ferments, the tangy flavor starts to develop.

It matches perfectly with most Korean dishes, but will go especially well with baked or roasted sweet potatoes, rice cake soup and hearty Korean foods. So, it is often served as one of the dishes on the Charye table (ancestral ritual) and is also commonly served during Korean New Year’s Day.

HOW LONG DOES NABAK KIMCHI LAST

Once you make nabak kimchi, you leave it out at room temperature for 4 to 6 hours. Then, store it in the fridge. (You could leave it out longer, but then it might ferment too fast for your liking.) You can start eating the kimchi from the next day.

As with other kimchi, nabak kimchi will ferment slowly in the refrigerator over time, turning sour. Some say it should be eaten within 3 to 4 days, but based on my experience, it is okay to eat it within 3 weeks of making it. Of course, this will depend on how long you left the kimchi out initially and also the storage conditions in general. After this point, the kimchi will turn quite sour and the radish will turn soft, meaning it’s not in an optimal state.\

 

 

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