Nabak Kimchi
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My Korean Kitchen · by Sue Pressey

Nabak Kimchi

NUTRITION · PER SERVING75M COOK
CAL 1%·PRO 1%
CARBS 4G93% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A mild and refreshing water kimchi with radish, cabbage, and vegetables in a delicate brine. Light and bright, perfect alongside Korean mains or for warmer months.

sidekoreandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 40
  • 450 g radish ((Korean or daikon), (15.9 ounce), peeled, cut into 1 inch (2.5 cm) squares with 1/8 inch (0.3 cm) thickness)
  • 345 g napa cabbage
  • 2 Tbsp cooking salt (, medium sized crystals)
  • 110 g carrot (,(3.9 ounces), peeled and thinly sliced (1/8 inch (0.3 cm) thickness))
  • 40 g green onions (,(1.4 ounces), cut in 2 inch (5 cm) length)
  • 35 g red chili (,(1.2 ounces), seeded and thinly sliced)
  • 2 Tbsp glutinous rice flour
  • 1.5 Cup water
  • 400 g nashi pear (,(14.1 ounces), blended (with a stick blender or vegetable chopper) or finely grated)
  • 95 g onion (,(3.3 ounces), blended (with a stick blender or vegetable chopper) or finely grated)
  • 1 Tbsp garlic
  • 1/2 Tbsp ginger
  • 2 Tbsp Korean chili powder ((gochugaru))
  • 8 Cup water
  • 1 Tbsp cooking salt (, medium sized crystals)
  • cucumber (, thinly sliced)
  • nashi pear (, peeled, thinly sliced)
PREP
75M
SODIUM
542MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.