Nabak Mul Kimchi (Water Kimchi with Sliced Radish)
A refreshing water kimchi made by salting napa cabbage and Korean radish, then letting them ferment in a chilled broth blended with red chili peppers.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This water kimchi is made by thinly slicing baby napa cabbage and Korean radish into squares, salting them, and combining them with a clear, refreshing broth blended from red chili peppers and pear juice. The subtly tart broth cuts through the richness of festive holiday meals.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby napa cabbage500 g
- Korean radish (mu)500 g
- Carrot150 g
- Water dropwort (minari)100 g (stems only)
- Red chili pepper1
- Coarse sea salt2 tbsp
Water kimchi seasoning
- Water15 cups
- Pear juice1 cup
- Coarse sea salt2 tbsp
- Sugar (or green plum syrup (maesil-cheong))1–2 tbsp
- Red chili pepper3
- Minced garlic3 tbsp
- Ginger2 cloves
- Scallions are also great, but if they are pricey you can substitute water dropwort.
- Julienned red chili pepper is for color, so you may omit it.
- To color the broth, instead of red chili peppers you can soak about 3 tbsp of gochugaru in water to extract the color.
- If using sweet, juicy autumn cabbage or radish, you do not need to discard the liquid released after salting and can use it as is.
Steps
Prepare the ingredients
One baby napa cabbage, 1/2 medium Korean radish, carrot, water dropwort, and red chili pepper.
Scallions are also great, but because they were too expensive I prepared water dropwort.
Slice the ingredients
Separate the cabbage leaves one by one, wash them, and cut them.
Around 2 cm is a good bite size to scoop with a spoon.
Separate the stem and leaf parts so that only the thick stems get salted first with the radish.
Thinly slice the radish and carrot into squares of a similar size to the cabbage.
Cut the water dropwort into similar lengths, and save the leafy tips to put into soups or stews rather than using them in the water kimchi.
Cut the red chili pepper in half lengthwise, scrape out the insides, and slice it into fine strips.
It is for color, so you can omit the red chili pepper.
Salt the vegetables
Add the cabbage stems, radish, and 2 tbsp of salt, then mix evenly.
After about 20 minutes they will have softened and released moisture.
Add the cabbage leaves, mix together, and let them salt together for at least 10 minutes.
Make the water kimchi broth
While the ingredients are salting, make the broth.
This is the seasoning for the water kimchi broth.
Add about 10 peeled garlic cloves (I substituted 3 tbsp of minced garlic), 3 large red chili peppers, a piece of ginger (about thumbnail-sized), and 2 cups of water, then blend.
I used red chili peppers for the broth's color, but instead of red chili peppers you can soak about 3 tbsp of gochugaru (Korean chili flakes) in water to add color.
If you strain the finely blended seasoning through a sieve to remove the solids, you can enjoy a clean broth without any grittiness.
Pour the blended seasoning into a kimchi container and add 13 cups of water.
The water going into the water kimchi is 15 cups in total.
I poured in about 1 cup of leftover pear juice from marinating galbi.
I seasoned it with 2 tbsp of salt.
It lacked sweetness, so I added 1~2 tbsp of sugar (or green plum syrup) to mellow out the broth.
Combine the ingredients
Drain the salted cabbage in a sieve without rinsing to let only the excess liquid drip away.
If using sweet, juicy autumn cabbage or radish, you do not need to discard the liquid and can use it as is.
Pour the salted cabbage and radish into the container with the broth, and add the sliced carrot and red chili pepper.
Mix together, let it ferment overnight, then add the water dropwort and keep it chilled in the refrigerator to enjoy.
Here is the nabak mul kimchi with a pleasant, subtle tang.
Finish
Because nabak mul kimchi is made with cabbage and radish, it has a tender texture that makes it great for recovering patients.
Try making a generous batch of nabak mul kimchi before the holidays to keep on hand.
This humble, refreshing nabak mul kimchi acts like a natural digestif to comfortably round out rich holiday meals.
Ppunwife's tips
- If you strain the finely blended seasoning through a sieve to remove the solids, you can enjoy a clean broth without any grittiness.
- Mix together, let it ferment overnight, then add the water dropwort and keep it chilled in the refrigerator to enjoy.
FAQ
Can I use gochugaru instead of red chili peppers to color the broth?
Yes, you can soak about 3 tbsp of gochugaru thoroughly in water instead of red chili peppers to extract the color.
Should I rinse the salted radish and cabbage in water before adding them?
Do not rinse them in water; simply drain them in a sieve to lightly remove excess moisture before adding them to the broth.
When is the best time to add the water dropwort?
Mix the kimchi, let it ferment overnight at room temperature, and then add the water dropwort before storing it in the refrigerator.
Is it okay to use scallions instead of water dropwort?
Scallions are traditionally used and pair very well, so you can substitute them depending on your preference or what you have on hand.
