Nabak-kimchi

A translucent, sparkling red broth with a gentle spicy kick. The vegetables remain crisp, submerged in a fragrant, tangy brine. The perfect starter to awaken the palate.

• Prep time: 40 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 98
• Protein: 3 g
• Carbs: 17 g
• Fat: 1 g

Ingredients

• 300 g Korean radish ( in 3cm squares )
• 300 g Chou chinois pé-tsaï (translated from French) ( in 3cm squares )
• 2 tbsp Gray sea salt
• 1 tbsp White sugar
• 3 piece Garlic ( thinly sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( in 3cm pieces )
• 0.5 piece Pear ( thinly sliced )
• 2 tbsp gochugaru
• 1 L Mineral water
• 1 piece Hot chili pepper ( red, seeded and sliced )
• 10 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Cutting and salting

   Cut the Korean radish and Napa cabbage into 3 cm squares. In a large bowl, mix them with the sea salt and white sugar. Let sit for 30 minutes until the vegetables soften and release their water.

2. Preparing the aromatics

   Thinly slice the garlic and ginger. Cut the green onions into 3 cm pieces. Slice the pear into thin pieces. These elements will infuse the broth without making it cloudy.

3. Coloring the brine

   Place the gochugaru in a fine cheesecloth or coffee filter. Dip this bag into the mineral water and squeeze firmly until the water takes on a clear ruby tint, without letting any pepper flakes through.

4. Starting fermentation

   Pour the colored water over the vegetables and their juices. Add the garlic, ginger, green onions, pear, and sliced red chili. Cover and leave at room temperature. When small bubbles rise to the surface, fermentation has started. Then place in the refrigerator.

Chef's tips

• Do not discard the brining liquid from the vegetables; it contains all the salt needed for the broth.
• The water must remain clear: if you don't have cheesecloth, use a coffee filter for the chili flakes.
• Nabak-kimchi is ready when it starts to tingle slightly on the tongue.

Storage

Store in the refrigerator in an airtight jar for up to 2 weeks. The flavor becomes more acidic over time.