Nabak Kimchi

Method7 steps

1. 1

   Step 1: Peel the radish (450 g) and cut into 1 inch (2.5 cm) squares about ⅛ inch (0.3 cm) thick. Use only the inner yellow napa cabbage (345 g) leaves, cutting them into 1 inch squares. Peel and thinly slice the carrot (110 g) to ⅛ inch (0.3 cm), cut green onions (40 g) into 2 inch (5 cm) lengths and seed and thinly slice the red chili (35 g).

   Uses 450 g Korean or daikon radish, peeled; 1 inch (2.5 cm) squares, ⅛ inch (0.3 cm) thick · 345 g napa cabbage, inner yellow leaves only, cut into 1 inch squares · 110 g carrot, peeled and thinly sliced ⅛ inch (0.3 cm) thick · 40 g green onions, cut into 2 inch (5 cm) lengths · 35 g red chili, seeded and thinly sliced

2. 2

   Step 2: Put the prepared radish and inner cabbage in a large kimchi container of about 4.8 liters. Mix with the 2 tbsp initial-salting salt, cover and leave at room temperature for 30 minutes. Keep the salted vegetables and their liquid in the container.

   Salt radish and cabbage · 30 minUses 450 g prepared radish · 345 g prepared inner cabbage · 2 tbsp cooking salt with medium-sized crystals, for salting

3. 3

   Step 3: While the vegetables salt, mix 2 tbsp glutinous rice flour with the separate 1½ cups rice-paste water in a saucepan. Cook over medium heat for 5–8 minutes, stirring, until thickened. Transfer to a bowl and let cool.

   Cook rice paste · 8 minUses 2 tbsp glutinous rice flour · 1½ cups water for rice paste

4. 4

   Step 4: Blend or finely grate the 400 g seasoning pear and 95 g onion. Stir them into the cooled rice paste with the minced garlic (1 tbsp), ½ tbsp minced ginger and 2 tbsp gochugaru.

   Uses Cooled rice paste · 400 g Nashi pear, blended or finely grated · 95 g onion, blended or finely grated · 1 tbsp garlic, minced · ½ tbsp ginger, minced · 2 tbsp Korean chili powder (gochugaru)

5. 5

   Step 5: Set a strainer lined with a large clean cotton cloth over the container of salted radish and cabbage. Pour the seasoning mixture into the cloth, gather it and squeeze only the seasoned liquid into the container. Discard the remaining strained solids.

   Uses Salted radish, cabbage and their liquid · Pear-onion rice-paste seasoning

6. 6

   Step 6: Add the separate 8 cups brine water and 1 tbsp brine salt to the container. Stir in the prepared carrot, green onion lengths and red chili. Close the lid and leave at room temperature for 4–6 hours, then refrigerate. Begin serving from the next day, chilled.

   Room-temperature start before refrigeration · 360 minUses Salted vegetables with strained seasoning liquid · 8 cups water for brine · 1 tbsp cooking salt with medium-sized crystals, for brine · 110 g sliced carrot · 40 g cut green onions · 35 g sliced seeded chili

7. 7

   Step 7: From the next day, stir the chilled nabak kimchi well before scooping small portions of vegetables and brine. Add optional thin cucumber and extra pear slices when serving. Keep the remaining kimchi refrigerated.

   Uses Chilled next-day nabak kimchi · Cucumber, thinly sliced, optional serving topping · Additional Nashi pear, peeled and thinly sliced, optional serving topping