I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.
I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.
The daikon and Napa have been rubbed with salt
Added the other veggies to sit with the salt
Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.
Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”
Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.
I ended up using the following:
- The inner yellowish leaves from one medium head of Napa cabbage
- About a four-five inch slice of daikon cut into squares
- 2 Tbl gochugaru
- 1/2 Korean pear
- 1 medium to large carrot
- About an inch slice of ginger
- 3-4 green onions
- Garlic to taste 4-6 cloves
- About 8 cups of water
- 2Tbl salt to run the veggies and 2 Tbl for the water/gochugaru mixture
This experiment was inspired by this water kimchi recipe
This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.