How to Cook Tasty Water kimchi

Water kimchi. Nabak kimchi is a type of water kimchi that's made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing! When I visited my parents the other day, they were making this nabak kimchi (나박김치).

Stir until everything is well dissolved. Dongchimi 동치미 This dongchimi (Korean radish water kimchi) tastes sweet and sour with a deep kimchi flavor when fermented. It's wonderfully refreshing and the radish is crispy and crunchy, the apple making it naturally, mildly sweet. You can cook Water kimchi using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Water kimchi

1. Prepare 500 ml of water.
2. You need 2 tsp of salt.
3. It's 1 tsp of glutinous rice flour.
4. It's 100 g of red cabbage.
5. You need 1/2 of apple, cored and sliced.
6. Prepare 3 of garlic clove.
7. Prepare 2 of x 3 cm Konbu-kelp, option.
8. You need 1 of dry chill, cut in half, seeded if you prefer.
9. You need 1 tbsp of vinegar.
10. Prepare 2 tsp of sugar.

Because water is an important ingredient in this kimchi and you want to use good drinking water to make the difference. Add thinly sliced carrots, red chili, and green onion to the kimchi. You will need to add some salt to season. Season according to your taste but not too much.

Water kimchi instructions

1. In a small pan, mix water, glutinous rice flour and salt together. Heat up and bring to the boil. Cool to room temp..
2. Salt the cabbage and leave for 30 minutes. Then squeeze excess water..
3. All the ingredients go into a jar and give it a good stir. Put the lid on tightly and leave it in the fridge for a couple of days. It possible keep it in the fridge for a couple of weeks. But this size, it’ll be finished in 2 or 3 days. Eat all the veggies with the liquid, just like a soup..

Nabak Kimchi is a mild water kimchi made with radish, cabbage, minari (mugwort) and sometimes fruits like pear or apple. The kimchi is supposed to be eaten within a short time because it's just not good once it over ripens and really sours - unlike the traditional Baechu Kimchi which can be kept for many months to ever years. Nabak Kimchi is a type of traditional Korean Mul Kimchi (water kimchi: kimchi in drinkable broth). The name "nabak" originates from a word describing the thin square-shaped cut of radish used in the dish. Nabak Kimchi can be enjoyed with any meals at any time of the year.