Kim Dae-seok's Nabak Kimchi

• young napa cabbage 1 head (about 360g)
• Radish 1/2 piece (about 900g)
• Red bell pepper 1 piece
• Apple 1 piece (half for blending, half for slicing)
• Pear 1 piece (half for blending, half for slicing)
• Onion 1/2 piece
• Green chili peppers 2 pieces
• Rice 1 tablespoon (about 25g)
• Garlic 1 handful (about 20g)
• Ginger 1 piece
• Green onion 1 handful
• Mint 1 handful
• Chili powder 4 tablespoons (about 40g)
• Sea salt 2 tablespoons (for salting)
• Flower salt 2 tablespoons (for broth seasoning)
• New sugar 1/4 tablespoon
• Fresh water 2.5L

Recipe 🍳

Cooking tips 💡

• Do not rinse the salted cabbage and radish—use the brine directly to maintain proper salinity.
• Do not exceed the recommended amount of sugar and new sugar; adjust to taste after sampling the broth.
• Use white rice finely blended with fruit to prevent lumps in the broth.

Recommended for 🙋

• ⭐Those seeking a refreshing broth to cool down after rich holiday or ancestral meal feasts.
• ⭐People who want to make a deeply flavorful, savory watery kimchi quickly and easily without using stock, just plain rice.