How to Make Nabak Mul Kimchi, Chuseok Nabak Kimchi Recipe

We tend to eat a lot of greasy food during the holidays,

What can't be left out at this time is Nabak Mul Kimchi!

A refreshing and clean taste that cuts through the richness

Nabakmul Kimchi is a hearty staple on the Chuseok holiday table

You could say we're partners :)

Today, I will show you how to make delicious nabak kimchi.

Let's take a closer look at the recipe.

[ Step 1: Preparing Vegetables ]

Wash the Napa cabbage and radish thoroughly and cut them into appropriate sizes.

Cut the Napa cabbage into pieces about 2-3 cm long, and

Please slice the radish thinly to a thickness of 0.2 cm.

Cut the chives into 3cm lengths.

I also chopped up some carrots into small pieces and prepared a little for color.

[ Step 2: Pickling Vegetables]

Place the chopped Napa cabbage and radish in a large bowl, and the salt for pickling

Sprinkle evenly and let it marinate for about 30 minutes.

Please stir it once or twice while marinating to ensure it is evenly marinated.

If you salt the vegetables for too long, the water kimchi may become salty later.

It is best to marinate it just right to maintain a crunchy texture.

Use a sieve or cheesecloth to collect the red pepper water

Please make it for me

(Add 8 tablespoons of red pepper powder to 500ml of water)

After mixing, strain through a sieve to make water kimchi.

Make red pepper powder kimchi broth like this

It tastes clean and refreshing when used, which is nice.

[ Step 3: Making the Seasoning ]

Pear juice, paprika, onion, minced garlic, ginger, in a blender

Add Cheongyang chili peppers, red chili peppers, leftover rice, and apples, and grind them finely.

After pouring 3.6L of bottled water into the kimchi container

The chili powder water prepared in advance and ground in a blender

Add the seasoning liquid and mix.

Next, 4 tablespoons of anchovy fish sauce, 1 tablespoon of sea salt,

Add 1/3 tablespoon of New Sugar until the salt dissolves.

Please stir well.

Do not rinse the pre-salted napa cabbage kimchi and radishes,

Please put it directly into the kimchi container.

If you taste the kimchi broth lightly and it is bland

You just need to season with salt.

It's really delicious if you add scallions and red chili peppers.

The making of Nabak Kimchi and Nabak Water Kimchi is complete!!!

After fermenting the prepared nabak water kimchi at room temperature for about a day

Keep refrigerated. After about 2-3 days

You can enjoy it the most.

Nabak kimchi lasts for about 1-2 weeks when refrigerated.

You can enjoy eating it.

As time passes, the flavor of the broth deepens,

Please adjust the aging level according to your preference.

Do not throw away the leftover Nabak water kimchi broth.

It is also good to make and eat refreshing water kimchi noodles.

I took it out and ate it two days later, and what more can I say… haha

Really clean, refreshing, and even crunchy radish and cabbage

It creates perfect harmony.

So, we have learned how to make delicious nabak mul kimchi.

The refreshing and clean taste of Nabak Kimchi

The greasiness caused by greasy holiday food

I'll hold you tight.

Have a healthy and delicious holiday!