Nabak Kimchi

Sliced Radish and Cabbage Water Kimchi

banner

Preparation info

  • Makes

    1 gallon

    • Difficulty

      Easy

Appears in

Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking

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 brine in the morning for good health to begin the day!

Ingredients

    Method