How to Make Nabak Mul Kimchi, Nabak Kimchi Recipe

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It's our day :)

To soothe an upset stomach after eating meat or pancakes during the Lunar New Year holiday

How to Make Nabak Mul Kimchi for a Refreshing Finish

I'll let you know~~

The process of making Nabak Kimchi is a bit unique, so

I thought it was difficult at first too, but

If you actually make it, it is simpler than you think.

You can make it delicious.

The name Nabak Kimchi was unique, so I looked it up.

Using a cabbage called nabak (flat)

They were talking about soaking it.

You can feel the spiciness less intensely

It seems like it is loved by many people.

Nabak kimchi is made with radish, pear, apple, etc.

You can enjoy it even more deliciously if you marinate it.

It's kimchi.

How to make Nabak Kimchi starting now

I'll explain it in detail!

Cut the Napa cabbage into bite-sized pieces and put it in a large bowl.

After adding 2 tablespoons of salt and stirring,

Marinate for about 30 minutes.

Rinse the pickled cabbage in clean water to remove excess water.

(* If you wash the cabbage in advance before salting

Add only 1 tablespoon of salt, and without rinsing

You can use it right away.

I like Napa cabbage, so I tend to make a slightly larger amount.

After washing the radish thoroughly, cut it into bite-sized pieces.

Please slice it thinly and flat.

Add 1 tablespoon of salt and let it marinate for about 30 minutes.

I'm going to use it as is without rinsing it after pickling.

You can add carrots for color, but,

I don't really eat it anymore... so I didn't include it this time.

Feel free to add whatever you like :)

Pour 500ml of water into a mixing bowl, and

Place a sieve over it and add 4 tablespoons of red pepper powder.

Prepare the red pepper powder kimchi broth.

I tried using a sieve, but it didn't work well, so I used a cotton cloth.

I steeped it a bit, and it brewed even cleaner.. haha

Ingredients for Nabak Kimchi

1 red bell pepper, 1 small apple

1 tablespoon minced garlic, 1 tablespoon cooked rice, 2 Cheongyang peppers

Put 1 teaspoon of ginger and 200ml of pear juice into a blender and blend.

After pouring 1.8 liters of bottled water into the kimchi container

Please add 2 tablespoons of salt and dissolve it in advance.

Then, pour in the chili powder water that was prepared in advance.

Afterwards, pour the blended contents into a sieve once again.

Strain the mixture. Add 2 tablespoons of anchovy fish sauce and 1/4 teaspoon of New Sugar.

You can add sugar, but if you add New Soybean Paste to kimchi

It has an exceptional umami flavor.

Please add as much as you like.

For those who don't like sweets, the sweetness of the fruit is also good.

That is enough.

Now, add the salted cabbage and radish as they are.

Wash the chives thoroughly and cut them into pieces about 2 cm long.

After tasting the broth lightly, if it is not seasoned

Please season with salt.

That's all.

Kyaaa~~

It looks like it would be delicious even on its own :)

Making Nabak Kimchi isn't difficult.

The recipe for the soothing Nabak Mul Kimchi is complete!

You need to let it age in this state for about 2-3 days.

The taste and flavor of the kimchi will deepen, right?

It is recommended to store it in the refrigerator after aging.

Its sweet and sour, tangy, and refreshing taste is superb.

The Nabak water kimchi is complete.

Finally, here is the Nabakmul Kimchi after 3 days.

It pairs perfectly with holiday dishes like galbi-jjim and LA galbi, but,

Greasy foods like pollack pancakes and mung bean pancakes

It is water kimchi that goes very well with food.

The refreshing taste of the kimchi broth and the crunchy radish and cabbage

Excellent Nabakmul Kimchi

Try making it according to the recipe above! 😊

It's really delicious^^