Nabak-kimchi
Ingredients
- 300 gKorean radish (in 3cm squares)
- 300 gChou chinois pé-tsaï (translated from French) (in 3cm squares)
- 2 tbspGray sea salt
- 1 tbspWhite sugar
- 3 pcGarlic (thinly sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (in 3cm pieces)
- 0.5 pcPear (thinly sliced)
- 2 tbspgochugaru
- 1 LMineral water
- 1 pcHot chili pepper (red, seeded and sliced)
- 10 gFresh ginger (peeled and thinly sliced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight jar for up to 2 weeks. The flavor becomes more acidic over time.
