Nabak-kimchi, a spicy and refreshing vegetable and fruit water kimchi dish in Korean cuisine, is the star of this delightful recipe. As a side dish to rice, rice cake, porridge, or steamed sweet potatoes, Nabak-kimchi is a beloved addition to any meal. With autumn being the optimal time for preparing this dish, thanks to the abundance of radish and cabbage in season, individuals can indulge in the rich flavors and vibrant colors of this delectable kimchi. However, unlike traditional Korean kimchi, Nabak-kimchi can become soggy over time due to the inclusion of fruits and cucumber. Consequently, it is recommended to enjoy the fermented kimchi quickly, within a week or two. With a list of ingredients that includes napa cabbage, Korean radish, English cucumber, and various aromatic elements such as garlic and ginger, this recipe promises to deliver a delightful burst of flavors in every bite.
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Ingredients
Napa Cabbage
The key ingredient in Nabak-kimchi is napa cabbage, also known as Chinese cabbage. It has a mild and slightly sweet taste, making it the perfect base for the kimchi dish.
Korean Radish
Korean radish, also known as mu, is a type of white radish that is commonly used in Korean cuisine. It adds a refreshing and crisp texture to the kimchi.
English Cucumber
English cucumber provides a crunch to the Nabak-kimchi. It is important to use English cucumber instead of regular cucumber, as it has fewer seeds and a thinner skin, making it ideal for this dish.
Onion
Onions add a sharp and slightly sweet flavor to the kimchi. They are commonly used in Korean cooking and work well with the other ingredients in Nabak-kimchi.
Green Onions
Green onions, also known as scallions, add a fresh and mild onion flavor to the kimchi. They not only contribute to the taste, but also provide a vibrant green color to the dish.
Chili Peppers
Chili peppers are an essential ingredient in Korean cuisine. They provide a spicy kick to the kimchi and add a depth of flavor.
Apple
The addition of apple to Nabak-kimchi gives it a subtle sweetness. The apple also helps to balance out the spiciness and acidity of the kimchi.
Korean Pear
Korean pear, also known as bae, adds a natural sweetness to the kimchi. It is a common ingredient in many Korean dishes and complements the other flavors in Nabak-kimchi.
Red Radishes (optional)
Red radishes add a pop of color to the kimchi. While optional, they can enhance the visual appeal of the dish.
Garlic
Garlic is a staple ingredient in Korean cooking. It adds a strong and distinctive flavor to the kimchi.
Ginger
Ginger provides a warm and slightly spicy taste to the kimchi. It also aids in the fermentation process.
Kosher Salt
Kosher salt is used to season the cabbage and radish. Its coarse texture helps to draw out the moisture from the vegetables and enhances the flavor.
Water
Water is used for soaking the cabbage and radish. It helps to remove any dirt or impurities from the vegetables.
Korean Hot Pepper Flakes
Korean hot pepper flakes, also known as gochugaru, are a key ingredient in Nabak-kimchi. They give the kimchi its signature spicy flavor and vibrant red color.
Preparation
Prepare the Cabbage and Radish
To prepare the napa cabbage and Korean radish, start by removing any outer leaves that are wilted or damaged. Cut the cabbage into bite-sized pieces, and slice the radish into thin strips or matchsticks.
Soak the Cabbage and Radish in Salt Water
After cutting the cabbage and radish, place them in a large bowl and fill it with water. Add kosher salt to the water and mix it well, ensuring that the vegetables are fully submerged. Let them soak for about 2 hours. This step helps to soften the cabbage and radish, making them more pliable for the kimchi.
Chop the Other Vegetables and Fruits
While the cabbage and radish are soaking, chop the onion, green onions, chili peppers, apple, Korean pear, and optional red radishes. Mince the garlic and grate the ginger. These ingredients will add a variety of flavors and textures to the kimchi.
Mix the Vegetables and Fruits
Once the cabbage and radish have soaked for 2 hours, drain them and rinse them thoroughly to remove excess salt. In a large mixing bowl, combine the cabbage, radish, chopped vegetables, fruits, minced garlic, and grated ginger. Mix everything together until well combined.
Prepare the Pink Brine
In a separate bowl, prepare the pink brine by mixing hot water with kosher salt and Korean hot pepper flakes. Stir until the salt has dissolved and the mixture turns into a vibrant pink color.
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Assembly
Layer the Vegetables and Fruits in a Container
Take a clean and sterilized container, such as a glass jar or plastic container with a tight-fitting lid. Begin by layering the mixed vegetables and fruits in the container, pressing them down firmly to remove any air pockets. Repeat this process until all the vegetables and fruits are layered in the container.
Pour the Pink Brine Over the Vegetables and Fruits
Once the vegetables and fruits are layered in the container, pour the pink brine over them. Make sure that the brine covers all the vegetables and fruits completely. Leave some space at the top of the container to allow for expansion during fermentation.
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Fermentation
Immediate Serving
If you prefer a mild and fresh taste, you can serve the Nabak-kimchi immediately after assembling and pouring the brine. This is a great option if you’re looking for a quick and easy side dish to accompany your meal.
1-2 Days Fermentation
For a slightly sour and more developed flavor, leave the Nabak-kimchi to ferment for 1 to 2 days. Keep the container at room temperature during this time. The longer it ferments, the tangier and more pronounced the flavors will become.
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Storage
Refrigeration
After fermentation, transfer the Nabak-kimchi to the refrigerator to slow down the fermentation process. This will help to keep the kimchi fresh and preserve its flavors. It is recommended to consume the kimchi within the next two weeks for the best taste and texture.
Consumption within Two Weeks
Unlike traditional Korean napa cabbage kimchi, Nabak-kimchi can become soggy over time due to the fruits and cucumber it contains. It is best to enjoy the kimchi within two weeks of fermenting it to ensure its freshness and quality.
Nabak-kimchi is a delightful and refreshing variation of traditional Korean kimchi. With its colorful assortment of fruits and vegetables, it adds a burst of flavor and texture to any meal. Whether served immediately or left to ferment for a few days, this homemade kimchi is sure to impress with its tangy and spicy taste. Enjoy it as a side dish with rice, rice cakes, porridge, or steamed sweet potatoes, and savor the unique flavors of Korean cuisine.