Kim Dae-seok's Nabak Kimchi

• radish 1.2kg
• large head cabbage 1 head (800g)
• apple 1 piece
• pear 1 piece
• paprika 1 piece
• green onion half bunch
• red pepper powder 5 tablespoons
• chili pepper 2 pieces
• garlic 10 cloves
• ginger 1 piece
• glutinous rice flour 1/2 cup
• sea salt 4 tablespoons (3 tablespoons for salting, 1 tablespoon for seasoning)
• New Sugar 1/3 teaspoon
• fresh water 3.2L

Recipe 🍳

Cooking tips 💡

• Using regular sugar when salting the vegetables causes the broth to become sticky and cloudy; use New Sugar instead to maintain clarity and cleanliness.
• If solid bits from the seasoning remain in the broth, it will turn murky—be sure to strain the mixture multiple times through a fine sieve for a consistently clear, refreshing result.
• A small amount of glutinous rice flour supports beneficial fermentation, helping the kimchi broth become crisp and quickly mature with a refreshing tang.
• Adding apples and pears too early leads to discoloration and softening during fermentation; always add them fresh and sliced just before serving for optimal texture and color.

Recommended for 🙋

• ⭐Those looking for a chilled, refreshing ice-cube-like kimchi to cleanse the palate after heavy holiday feasts and greasy traditional dishes.
• ⭐Individuals who want to achieve a truly authentic, clean, and elegant traditional nabak kimchi with a bright, transparent red broth.
• ⭐People curious about tips to keep added fruits from turning brown or soft, ensuring crispness all the way to the last serving.