Nabak Kimchi, or Korean Water Kimchi

Nabak kimchi is a light and refreshing Korean water kimchi made with cabbage, radish, and carrot. This mild kimchi features thinly sliced radish squares and vegetables, uses minimal chili flakes, and skips fish sauce—making it unfussy and direct to prepare!

What is Nabak Kimchi?

Nabak kimchi (나박김치) is a mild Korean water kimchi (mul-kimchi, 물김치) made with thinly sliced cabbage, radish, and other vegetables soaked in a flavorful, tangy kimchi broth. Unlike old-style kimchi, nabak kimchi skips fish sauce and fish products, making it steady for vegans, vegetarians, or anyone with a seafood allergy.

Similar with dongchimi (radish water ikimchi) using brine base, but nabak kimchi is mild in spiciness, so even kids who aren’t used to spicy foods can enjoy it. It’s light, refreshing, and an excellent side dish to balance heavier main courses.

The name “nabak” comes from the slicing technique used to cut the cabbage and radish into thin, square-like shapes, called nabak-nabak in Korean. Doesn’t it sound fun? Just saying it makes this dish even more appealing!

Why Make Nabak Kimchi?

Nabak kimchi is one of the simplest kimchi recipes you can make. If you have leftover cabbage and a small piece of Korean radish, you can quickly whip it up. After fermenting for a few days, this water kimchi will be ready to serve.

The vibrant flavors and crunchy texture make it irresistible. Just looking at our nabak kimchi photos makes our mouth water as we recall its savory, tangy taste. Whether paired with rice or heavier dishes, this kimchi adds a refreshing, zesty element to your meal.

How the dish comes together

1. Cut cabbage and radish: Slice cabbage and radish into bite size thin pieces.

2. Sprinkle salt: In a bowl, toss the cabbage and radish with 1 tablespoon of salt. Let sit for 30 minutes, rinse once, and transfer to a large container.

3. Make thin rice paste: Mix 1 tablespoon of sweet rice flour with 1 cup of water. Bring to a gentle boil and cook for 3-5 minutes until thickened. Let it cool.

4. Blend onion and pear: Combine onion, pear, garlic, and ginger in a blender and puree until smooth.

5. Make kimchi seasoning and strain: Mix the chili flakes, onion puree, and rice glue in a bowl. Strain the mixture using linen, cotton, a coffee filter, or a fine strainer to extract the juice. Pour the juice over the cabbage and radish mixture in a container.

7. Optional method: Or tie the mixture in a sash and add it directly to the cabbage and radish. As the kimchi ferments, it will release more juice.

8. Let kimchi ferment: Pour 1 liter of mineral water. Add sliced carrots, red chili, and green onion to the kimchi, seasoning lightly with salt (you can adjust later). Cover and let it sit at room temperature for 2 days, then refrigerate for at least 3 more days. Enjoy the flavorful water kimchi after about 5 days.

Ways to Enjoy Korean Water Kimchi (Nabak Kimchi)

Nabak kimchi is not only crisp and refreshing, but its tangy broth will also make your mouth water. Here are some savory ways to serve and enjoy this versatile Korean water kimchi:

1. As a Side Dish: Pair nabak kimchi with Korean Pork Belly BBQ or other main dishes to balance rich flavors and brighten your palate.
2. With Noodles: For an unfussy, light meal, cook vermicelli noodles, rinse with cold water, and mix with nabak kimchi and its broth. This dish is steady for vegans and vegetarians!
3. Cold Noodle Soup: Pour the kimchi broth over chilled noodles such as Naengmyeon for a short, refreshing meal. It’s especially satisfying during hot summer days.

• Yield: 20
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 50 minutes

Ingredients

• 12-14 napa cabbage leaves
• 3/4 lb Korean radish
• 1 tbsp kosher salt
• 1 small carrot, thinly sliced (about 1/8″ thick)
• 2 green onion, sliced
• 1 fresh red chili, thinly sliced, optional
• kosher salt or sea salt to taste
• cheesecloth, or linen cloth
• a piece of string or yarn, about 12-inch long
• 1 liter natural spring water

For rice paste

• 1 tbsp sweet rice flour (chapssal-garu)
• 1 cup water

For kimchi seasoning

• 1/2 onion, diced
• 1/2 large Asian pear, peeled, seeded, and diced
• 2 cloves garlic
• 1 tsp pureed ginger
• 1 tbsp Korean chili flakes (gochugaru)

Method

1. Slice the cabbage leaves into 1" slices discarding the bottom 4-5 inch of leafy parts. Cut the thick white stem parts in half lengthwise, if needed.
2. Slice the radish into about 1-inch square with 1/8" thickness.
3. Combine the cabbage and radish slices in a large bowl and sprinkle salt; toss well. Let it sit for 25-30 minutes. Rinse once and drain. Set aside.
4. For the rice paste, mix sweet rice flour with 1 cup of water in a small sauce pan over medium heat. Bring it to boil, and simmer for 2-3 minutes to thicken. Let it cool.
5. For the kimchi seasoning, combine onion, garlic, and pear in a blender and process until very smooth. Transfer the puree into a mixing bowl. Add pureed ginger, Korean chili flakes and the rice glue. Stir well.
6. Line a cheesecloth (or linen cloth) over a bowl and pour the kimchi seasoning mixture to the center of the fabric. Gather up the cloth and tie it with a string tightly.
7. In a large container put the cabbage and radish mixture, add the carrot, green onion, and the red chili. Place the chili sash in one corner of the container with a string hanging over, pour the spring water over in the container and toss well. Gently squeeze the sash to release the juice out of the chili mixture.
8. Season kimchi broth with salt to your taste. Cover and let it sit in a room temperature for 2 days to ferment first, then keep it in the refrigerator for 3 days before you serve.