Introduction

Nabak kimchi (나박김치) is a Korean “water kimchi” (mul kimchi) made with thin, flat squares of radish and napa cabbage floating in a lightly salted, pale pink brine. The name comes from nabak-nabak, describing the thin, flat cut of the vegetables. It is mild, cool and slightly tangy – Koreans often serve it with rice cakes, dumplings or rich holiday food to refresh the palate. Unlike most kimchi, you also drink the broth.

Nabak Kimchi at a Glance

What it is

• A quick-fermented water kimchi with sliced radish and cabbage in pink brine

Main ingredients

• Korean radish, napa cabbage, green onion or minari, garlic, ginger, gochugaru, salt, water, pear or apple

Taste

• Cool, lightly salty, gently sweet and tangy – barely spicy

Main uses

• Side dish with tteok, mandu, jeon and holiday meals; broth for cold noodles

What is Nabak Kimchi Made Of?

Radish and cabbage are cut into thin squares about 1 inch wide and lightly salted. The brine gets its pink color from gochugaru that is soaked in the water inside a cloth or fine sieve, so the color and a little warmth come through without flakes floating around. Grated pear or apple adds sweetness. Variations include:

• Classic nabak kimchi: radish, cabbage, green onion and minari (water dropwort).
• Fruit nabak kimchi: with extra pear or apple slices for a sweeter brine.
• Holiday style: made in small batches before Seollal or Chuseok.
• White version: no chili – similar to dongchimi, but sliced thin.

What Does Nabak Kimchi Taste Like?

Nabak kimchi is light and refreshing. The radish stays crisp, the brine tastes clean, lightly salty and faintly sweet, and after a day or two of fermentation it gains a gentle, fizzy sourness. It is much milder than napa cabbage kimchi – a good choice for people who don’t like spicy food.

Popular Ways to Eat Nabak Kimchi

With Tteok

The cool brine balances chewy, filling rice cakes.

With Mandu and Jeon

A sip of broth cuts through dumplings and pan-fried pancakes.

With Tteokguk

A classic New Year’s pairing with rice cake soup.

Cold Noodle Broth

Well-fermented brine can be mixed with somyeon for a quick summer noodle soup.

Easy Nabak Kimchi Recipe (Makes about 2 quarts)

Ingredients

• 10 oz (300 g) Korean radish (mu)
• 7 oz (200 g) napa cabbage (inner leaves)
• 1 tbsp coarse sea salt, for salting the vegetables
• 2 green onions (or a handful of minari), cut into 1-inch pieces
• 1 red chili, sliced (optional, for color)
• 1/4 Asian pear or apple, thinly sliced

Brine

• 6 cups water
• 1 1/2 tbsp coarse sea salt
• 1 tbsp sugar
• 1 tbsp minced garlic and 1 tsp minced ginger
• 2 tbsp gochugaru

Instructions

1. Cut the radish and cabbage into thin squares about 1 inch (2.5 cm) wide. Toss with 1 tbsp salt and let sit 30 minutes. Do not rinse; just drain off the liquid.
2. Put the gochugaru, garlic and ginger in a cheesecloth bag or fine sieve. Dip it into the 6 cups of water and squeeze gently until the water turns pink. Discard the solids.
3. Stir the salt and sugar into the pink water until dissolved. Taste: it should be slightly less salty than soup.
4. Place the radish, cabbage, green onion, chili and pear in a large clean glass jar and pour in the brine.
5. Cover and leave at room temperature for 1 day (about 12–24 hours) until small bubbles appear and it smells lightly sour.
6. Refrigerate. It’s ready to eat right away and tastes best after 2–3 more days in the fridge. Serve cold with plenty of broth.

Tip: Use filtered or boiled-and-cooled water and a very clean jar – water kimchi is all about a clean-tasting brine.

Where to Buy Nabak Kimchi and Ingredients

United States

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Amazon
Search Korean water kimchi on Amazon
Search Korean gochugaru on Amazon

H-Mart
Search water kimchi on H-Mart
Search Korean radish on H-Mart

Canada

Search Korean gochugaru on Amazon.ca

Europe

Search Korean gochugaru on Amazon.co.uk

How to Store Nabak Kimchi

Keep nabak kimchi in a sealed glass jar in the refrigerator and always use a clean ladle. It is best within 1–2 weeks, while the radish is crisp and the brine is fresh; after that it becomes more sour and the vegetables soften. Discard it if it smells off, turns slimy or grows mold.

Nabak Kimchi FAQ

What is the difference between nabak kimchi and dongchimi?

Both are water kimchi. Dongchimi uses whole or large chunks of radish in a clear brine and ferments longer; nabak kimchi uses thin squares of radish and cabbage in a pink brine and is ready in a day or two.

Is nabak kimchi spicy?

Barely. The chili flakes are strained out, so the brine is mostly color with only a faint warmth.

Do you drink the liquid?

Yes. Nabak kimchi is served in a bowl with plenty of brine, eaten with a spoon like a cold soup.

Why does my nabak kimchi taste bland?

It may need more time to ferment or a little more salt. Leave it at room temperature a few more hours, then taste and adjust.

Conclusion

Nabak kimchi is one of the easiest and most refreshing kimchi to make: thin radish and cabbage in a pretty pink brine, ready in a day. Serve it with rich holiday dishes, and if you love radish kimchi, try crunchy kkakdugi next.