Radish Water Kimchi
Nabak-kimchi is a radish water Kimchi made of brined and seasoned Korean radish and cabbage in Kimchi liquid that is colored with ground red pepper. The word “nabak” refers to the shape of the radish which is square and thin. With its refreshing and milder taste, nabak-kimchi is enjoyed by men and women of all ages.

Ingredients

- 200 g Korean cabbage , 200 g radish10 g (2½ tsp) salt
- 20 g small green onion
- 50 g watercress
- 24 g (1½ tbsp) minced garlic
- 15 g (1¼ tbsp) minced ginger
- 30 g (1½ ea) red pepper
- 3 g (1 tsp) pine nuts
- Kimchi liquid
     1.2 ㎏ (6 cups) water
     18 g (1½ tbsp) salt
     4 g (1 tsp) sugar
     14 g (2 tbsp) ground red pepper

Reparation

1. Trim the cabbage and radish, wash, cut them into 2.5 cm-wide, 3 cm-long and 0.3 cm-thick, marinate the cabbage with salt for 5 min. and then add radish. After another 5 min. marinating, drain. (save the drained salt water) (cabbage 140 g, radish 180 g). 【Photos 1 & 2】

2. Trim and wash small green onion and watercress, cut them into 3 cm-long. Cut the red pepper lengthwise, seed, and shred into 3 cm-long and 0.3 cm-thick (small green onion 15 g, watercress 40 g, red pepper 23 g). 

3. Add water, salt and sugar into the saved salt water. Put the ground red pepper into the cotton cloths bag, fumble with hands in the salt water around 10 times to make color Kimchi liquid. 【Photo 3】

4. Remove tops of the pine nuts and wipe them with dry cotton cloths.

Recipe

1. Mix the marinated cabbage and radish, green onion, red pepper thoroughly. Put them into a jar and pour the Kimchi liquid. 【Photo 4】

2. When the Kimchi is well-done, serve with watercress and pine nuts topping.

*Tip

1. To keep the Kimchi not to be soften, add the Kimchi liquid later, after mixing with seasonings.