Water Kimchi (Nabak Kimchi)
Fermentation & PicklingIngredients
- 1 kg of Korean radish.
- 500g Napa cabbage.
- 2 tablespoons of salt (1 tablespoon for brining, 1 tablespoon for the broth).
- 1 tablespoon of sugar.
- 3 chili peppers.
- 100g of chives.
- Gochugaru 3T.
- 1 tablespoon minced garlic.
- One pear.
- 2.5 liters of water.
Instructions
Slice 1 kg of Korean radish into flat pieces that are 3 cm in size and 0.5 cm thick.
Place the sliced Korean radish in a bowl and add 1 tablespoon of salt and 1 tablespoon of sugar. Mix well to coat the radish evenly.
Wash 500g of Napa cabbage thoroughly and cut it into pieces similar in size to Korean radish. Then, combine the Napa cabbage with the Korean radish.
Cut three chili peppers and 100 grams of chives into 3 cm pieces, then mix them with the other vegetables.
Place 3 tablespoons of gochugaru (Korean chili powder), 1 tablespoon of minced garlic, and one pureed pear into a cheesecloth bag. Tie the opening of the bag securely.
Place the broth-filled pouch inside the bowl with the vegetables.
Add 2.5 liters of water and 1 tablespoon of salt to adjust the seasoning of the broth.
After aging for three days in a cool place, or one day at room temperature, enjoy it chilled.