Nabak Kimchi (Quick Water Kimchi) Recipe!
Ah, spring! Now that it’s spring – it’s been ridiculously warm in Indianapolis during the last several weeks – Nabak Kimchi is in order for Korean food lovers. If you ever have the chance to visit Korea, you’ll find that all restaurants – both fancy or not-so-fancy – will serve Nabak Kimchi, especially during the spring and early summer.
Again, I was watching my new favorite drama – Kimchi Family, and I just had to get up and make some kimchi! This kimchi is probably the quickest kimchi that you can make, and it only takes 2-3 days for it to be ready to eat!
Nabak Kimchi (Quick Water Kimchi) Recipe
(Serves 3-4 people for around 1-2 weeks)
2 cups of chopped bokchoy or napa cabbage (cut into square pieces)
1/2 cup of green onions, chopped into 2 inch pieces
1/2 Korean pear, chopped (cut into square pieces)
1/2 apple, chopped (square pieces)
1/4 carrot, chopped (square pieces, optional)
3 cloves of garlic, sliced
1/8 cup of course sea salt
1/8 cup of sugar
4 cups of water
2 Tablespoons of Korean pepper powder in a cheese cloth or tea strainer
1. Cut all the vegetable ingredients and mix with 1/8 cup of course sea salt and let it set for 40 minutes.
2. Put the ingredients and the water that seeps from the vegetables into the jar or container that you will be storing the kimchi in.
3. Dissolve the sugar into 4 cups of water and put it into the jar.
4. Put pepper powder in a cheese cloth or tea strainer and let the color seep out into the water. Do not let the grainy pepper powder get into the water!
5. It’s ready, super easy! Put it in the fridge.
6. You can start eating in 2-3 days. In 5-6 days, and it’ll really start tasting like the fully ready nabak kimchi. Please be sure to eat it up within a week or two, as it won’t taste as yummy after that time period!
Slice all the ingredients into square-like shapes like this!
Salt the ingredients for around 40 minutes.
Put the ingredients and seeped out water into a container and add the sugar-dissolved water. Put pepper powder in a cheese cloth or tea strainer and let the color seep out into the water.
You can also try a mesh strainer. Just be sure to not let the grainy pepper powder get into the water!
How easy was that? Super fast. And it’s all ready to be put into the fridge!
After 2-3 days, you can start eating it. After 5 days or so, it’ll really start tasting like fermented nabak kimchi. Enjoy. 🙂