AI-generated imageNabak Kimchi: Radish and Napa Water Kimchi, 12 Servings
A light Korean water kimchi with thin radish and napa squares in pale chili brine. This half-batch adaptation refrigerates immediately rather than using the source's room-temperature fermentation.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Wash radish and tender napa leaves; cut into thin squares about 2.5 cm wide. Sprinkle with 1 tbsp coarse salt and rest 30 minutes, keeping the released liquid.
- 02
Soak gochugaru briefly in 1/4 cup warm drinking water. Thinly slice carrot and pear and prepare scallions, optional minari, garlic and ginger.
- 03
Dissolve 1 tbsp coarse salt in 5 cups drinking water, strain the chili infusion into it, then mix in salted radish, cabbage, retained juice and remaining vegetables.
- 04
Transfer to a clean covered container and immediately refrigerate at 4°C/40°F or below. Do not leave this adaptation for room-temperature fermentation; chill about a day and serve with clean utensils.
- 05
This immediately refrigerated variation is not a verified fermentation or long-term preservation process. Discard any batch with mold or unusual spoilage odors.
Before you cook
Wash all produce and refrigerate immediately at or below 4°C. This is not the source's room-temperature fermentation and has no verified long-term shelf life.
Image & source credits
AI-generated image.
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