Nabak Kimchi

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