Nabak Kimchi

Sliced Radish and Cabbage Water Kimchi

Preparation info
  • Makes

    1 gallon

    • Difficulty


Appears in
Korean Home Cooking: Classic and Modern Recipes

By Sohui Kim

Published 2018

  • About

This is named after the Korean term for slicing vegetables into non-uniform pieces, nabak nabak. It is also a great way to use up radishes and cabbage lingering in your crisper. Like Dongchimi, this is a water-based kimchi, and everything I said about Dongchimi applies: The radishes and cabbage are super cooling in summer, but the cold kimchi brine is almost as refreshing. In summer, I use it to make cold noodle dishes, and I take a swig of the