Beat the Summer Heat! Refreshing and Clean Nabak Kimchi Golden Recipe

Refreshing and Clean Nabak Kimchi! The perfect kimchi to boost your appetite in summer! We'll reveal the golden recipe for making it easily, along with tips for that perfectly refreshing broth.

Hello, everyone! It's your friendly home cook here. 😊 On these hot days, don't you just crave something cool and invigorating? Around this time of year, I always find myself thinking of Nabak Kimchi, known for its superb refreshing broth. When plain water just isn't enough, but you don't want to reach for fizzy drinks all the time, a sip of Nabak Kimchi broth will quench your thirst and awaken your appetite!

Honestly, many of you might think making kimchi is difficult, right? I also thought Nabak Kimchi would be somewhat complicated, even if not as much as regular cabbage kimchi. But once I tried it, it was surprisingly so simple and easy! Today, I'm going to generously share my golden recipe for Nabak Kimchi and all the secrets to its refreshing broth, so you can easily follow along at home. Shall we make some delicious Nabak Kimchi together? 🥬✨

 

Why is Nabak Kimchi so Refreshing and Delicious? 🧐

The charm of Nabak Kimchi truly lies in its clean and refreshing broth, without any fuss. Unlike regular kimchi, it doesn't use much fermented fish sauce; instead, it focuses on preserving the natural flavors and aromas of fresh vegetables. Personally, I believe the cool and subtly sweet taste of radish and pear is the core of Nabak Kimchi. When combined with the subtle color from red chili powder and the fragrance of garlic and ginger, it creates the ultimate flavor.

Moreover, well-fermented Nabak Kimchi is rich in probiotics, which aid digestion and boost immunity, making it a win-win for both taste and health! With its great taste and health benefits, there's no reason not to make Nabak Kimchi, right?

 

Essential Ingredients to Prepare! 🛒

The ingredients for Nabak Kimchi are relatively simple. It's important to prepare fresh ingredients!

Main Ingredients 🥬

• 1/4 head of napa cabbage (approx. 500g)
• 300g Korean radish
• 1 cucumber
• 5 stalks green onions
• A handful of watercress (approx. 50g)

Brining Water Ingredients 🧂

• 2 tbsp coarse sea salt
• 1 tbsp sugar

Kimchi Broth Ingredients 🥣

• 1.5L water
• 3 tbsp chili powder (fine chili powder recommended)
• 1.5 tbsp minced garlic
• 1/2 tbsp minced ginger
• 1 tbsp salted shrimp paste (can be substituted with fish sauce)
• 2 tbsp Korean plum extract (if not available, add 1 tbsp sugar)
• 1/4 pear (or 1/4 apple)
• 1/4 onion
• 2 tbsp glutinous rice paste (1 tbsp glutinous rice flour + 100ml water)

💡 How to make glutinous rice paste:
Mix 1 tablespoon of glutinous rice flour with 100ml of water until smooth. Microwave for 30 seconds at a time, stirring in between, or simmer over low heat while stirring. A slightly thin consistency is good. It's convenient to make it in advance and let it cool!

 

Golden Recipe for Refreshing Nabak Kimchi! 👨‍🍳

Now, let's get down to making Nabak Kimchi. It's not difficult, so follow along step by step!

Step 1: Prepare and Brine Vegetables 🔪

1. Slice cabbage and radish: Separate the napa cabbage leaves and stems, and slice them into bite-sized pieces (about 2x3 cm). Slice the radish thinly into similar sizes.
2. Slice cucumber: Trim the ends of the cucumber, slice it in half lengthwise, and then diagonally slice it.
3. Brine: In a bowl, combine the sliced cabbage and radish with 2 tablespoons of coarse sea salt and 1 tablespoon of sugar. Mix well and let it brine for 30 minutes to 1 hour. Stir once in between. For the cucumber, brine it separately with about 1/2 tablespoon of salt for 10 minutes, then squeeze out the water.
4. Prepare green onions and watercress: Cut green onions and watercress into 3-4 cm lengths.
5. Rinse brined vegetables: Lightly rinse the brined cabbage and radish 2-3 times with cold water, then gently squeeze out the excess water. Be careful not to squeeze too hard, or they might get mushy.

⚠️ Caution!
If you brine the cabbage and radish for too long, they will become soft and lose their flavor. Be sure to stick to the recommended brining time to maintain their crisp texture!

Step 2: Make the Kimchi Broth 🍲

1. Extract chili color: Place 3 tablespoons of chili powder in a cheesecloth (or tea bag) and pour about 1 cup of the 1.5L water over it. Gently squeeze and knead to extract a beautiful chili water color. This chili water will be mixed into the broth later. (If it's too much hassle, you can just add the chili powder directly and strain it later.)
2. Blend broth ingredients: In a blender, combine the pear, onion, minced garlic, minced ginger, salted shrimp paste, and Korean plum extract. Add about 1 cup of water and blend until smooth.
3. Combine broth: In a large bowl, combine the remaining water, the chili water, the blended ingredients, and the glutinous rice paste. Mix well. Taste and add more salt or sugar if needed.

Step 3: Assemble ✨

1. Mix all ingredients: Place the brined and squeezed cabbage, radish, cucumber, and the sliced green onions and watercress into a kimchi container. Pour the prepared kimchi broth over them.
2. Ferment and store: Let it ferment at room temperature for half a day to a full day (adjust depending on the weather), then store it in the refrigerator and enjoy it cold.

Tips for Even More Delicious Nabak Kimchi 😋

• Serve it cold: Nabak Kimchi tastes best when served chilled. Place it in the freezer for about 30 minutes before serving to enjoy a broth with delightful ice crystals.
• Serve with somyeon noodles: Pour the fermented Nabak Kimchi broth over cooked somyeon noodles for an incredibly refreshing dish! It's a quick and delicious noodle meal.
• Use sparkling water: If you find the broth a bit bland, try adding a splash of sparkling water. It adds a refreshing fizziness that makes it even more invigorating.

 

Frequently Asked Questions ❓

Q: The Nabak Kimchi broth is too bland. What should I do?

A: Add a little more salt or salted shrimp paste (or fish sauce) to adjust the seasoning. Don't add too much at once; it's important to taste as you go.

Q: Extracting the chili color is too much hassle. Can I just add the chili powder directly?

A: Yes, of course! You can add the chili powder directly and then strain the broth through a fine sieve later to get a clean broth. If you dislike the slightly gritty texture of chili powder, extracting the color is recommended.

Q: What if I don't have pear or apple?

A: Pear or apple adds a refreshing and sweet taste, but it's okay if you don't have them. Instead, you can add a little more sugar or plum extract to compensate for the sweetness. Adding more onion is also a good way to add sweetness and refreshment.

 

Key Takeaways from the Post 📝

So far, we've learned how to make refreshing and delicious Nabak Kimchi in detail. The key is 'vegetable preparation and brining time', and 'making a clean broth'!

1. Slice cabbage and radish thinly and brine appropriately: Be careful not to over-brine.
2. Extract chili water for a beautiful broth color: If it's a hassle, straining the broth is also a good option.
3. Use fruits and vegetables like pear and onion for natural sweetness: Natural sweetness is key!
4. Add glutinous rice paste for consistency and deeper flavor: It's the secret to umami!

 

Nabak Kimchi Success Key Summary 🌟

• Brine time is just right! Crisp texture is important.
• Chili water is optional! If you want clear broth, make chili water or strain through a sieve.
• Natural sweetness with fruit and vegetable mixing! You can achieve a healthy and refreshing taste.
• Glutinous rice paste for umami! Adds depth to the broth's flavor.

If you follow these steps, you'll be able to make refreshing and delicious Nabak Kimchi that will beat the summer heat and awaken your appetite! I hope you have a healthy and cool summer with homemade Nabak Kimchi. If you have any questions, feel free to ask in the comments! 😊