SO GOOD😋 You won't be able to stop eating this! Water Kimchi [Nabak Kimchi] 시원하고 깔끔한 나박김치 #kimchi

#kimchi #napacabbage #kimchirecipe

You are missing out if you never had Water Kimchi [NaBak Kimchi 나박김치]. This kimchi broth is SO SATISFYINGLY DELICIOUS, with a slight tangy-savory fermented taste with a hint of spiciness. And the Napa Cabbage is crunchy and juicy with a burst of its natural sweetness from the inner core yellow leaves of the cabbage.

🥬This is a SMALL BATCH recipe, so anyone can make this Water Kimchi at home!

🌱Also includes Vegan-friendly modifications

🇰🇷명절음식 드신후 느끼함을 잡아주는 시원하고 깔끔한 나박김치. 절대 실패하지 않는 나박김치 레시피!

Below you'll find the following:

Ingredient List

Homemade Salt Fermented Shrimp Recipe🦐

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes

SUBSCRIBE https://www.Youtube.com/modernpepper

FOLLOW ME @

https://www.instagram.com/modernpepper/

​https://www.facebook.com/ModernPepper/​

https://www.twitter.com/modernpepper

​https://www.tiktok.com/@modernpepper

WOULD LOVE TO HEAR FROM YOU! PLEASE COMMENT BELOW...:-)

Please take a photo of your Water Kimchi when you make it, posted it on your social media, and TAG @ModernPepper.

⭐️BINGE WATCH Korean Recipes Playlist Menu

⭐️WATCH MORE Kimchi & Kimchi Dishes Recipes

Helen

1 큰술과 1 작은 술의 설명은? 여기를 클릭하십시오.

1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams

INGREDIENTS/재료

Water Kimchi (NaBak Kimchi 나박김치)

(Less than 4.6 liters)

530 grams Napa Cabbage (yellow part only) 알배추

(substitution: green cabbage - yellow part only)

150 grams Korean radish 무 (substitution: red/pink radishes)

For Salt Brining 소금에 절이는 방법

2 Tablespoons 큰술 Fish Sauce 멸치액젓 (🌱Vegan: Use vegan ‘fish’ sauce, see Vegan Kimchi recipe below OR 2 Tablespoons Coarse Salt)

1 Tablespoon 큰술 Coarse Salt 굵은소금

1 Tablespoon 큰술 Plum Extract Syrup 매실청 (substitution: brown sugar)

For Water Kimchi Broth: 김치 국물 만들기

Part 1: Presoaking GoChuGaRu

1 Tablespoon 큰술 GoChuGaRu 고춧가루 (Red Pepper Flakes)

½ Cup 컵 Water 물

Part 2: Blender Ingredients

1 Cup 컵 Water 물

½ Large Korean Pear 배 (substitution: Sweet pear or apple)

½ Medium Onion 양파

1 Small Ginger (thumbnail size) 생강

4 - 5 Garlic Cloves 마늘

1 Teaspoon 작은술 Salt Fermented Shrimp 새우젓 (Vegan: Omit)

Part 3: Kimchi Broth

8 Cups 컵 Water 물

3 Scallion 쪽파

1 Green Pepper (Korean, serrano or jalapeno) 풋고추

1 Red Pepper 홍고추

Optional: Chili Thread 실고추

🦐Homemade Salt Fermented Shrimp

Mix two parts raw shrimp (cut into chunks/no shell), and one part coarse salt (i.e. 1 Cup raw shrimp chunks & 1/2 cup coarse salt). Add one whole raw shrimp with the head and shell on, to the mixture. Place in a glass jar. Gently pack it down and add a layer of plastic wrap on top. Leave the jar in the refrigerator for a week. Then stir to mix and you should see some shrimp liquid. Pack it down again and add a layer of plastic wrap. Place it in the back part of the refrigerator and another week later, it should be ready for use. You can let this ferment for weeks. After 1 month of fermenting in the fridge, store it in the freezer.

🌱Vegan Fish Sauce recipe below⬇️

🛒🛍Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store

GoChuGaRu (Korean red pepper flakes, coarse ground) 고춧가루

https://amzn.to/3aUa6AX

https://amzn.to/3Pv0Nqq

https://amzn.to/3clH0uC

https://amzn.to/3Pv1mk2 (100% Made In Korea)

Fish Sauce (MyeolChiAekJeot) 멸치액젓

https://amzn.to/3QzBbsK

https://amzn.to/3Cfhmmi

https://amzn.to/3QzBbsK

https://amzn.to/3poL00X

https://amzn.to/3CadtyT

Plum Extract Syrup (MaeSilChung) 매실청

https://amzn.to/3c2KrGV

https://amzn.to/3c2KB0Z

https://amzn.to/3A3UVhg

https://amzn.to/3dxiHKR

https://amzn.to/3dCjqui

Korean Coarse Salt 굵은소금

https://amzn.to/3BjLk6F

https://amzn.to/3RJjd7P

https://amzn.to/3RRD5pq

Korean Chilie Threads 실고추

https://amzn.to/3qLzYn6

Korean Kimchi Containers 김치통

https://amzn.to/3SeMFTb (4.5 liters, used in the video)

https://amzn.to/3QK4oAJ

https://amzn.to/3RP74hz (stainless steel)

Fine Mesh Strainer

https://amzn.to/3QLBr7f

https://amzn.to/3eWlRJ0

Blender

https://amzn.to/3eREOwh

https://amzn.to/3eREOwh

https://amzn.to/3DF26Qa

Glass Mixing Bowls:3 Piece Set

https://amzn.to/3Imj4Dk

9 Piece Set

https://amzn.to/3OSVoZT

16 piece Knife Set

https://amzn.to/3c1CCB38"

Chef's Knife

https://amzn.to/3nLoSNd

Disposable Food Grade Gloves

https://amzn.to/3QIUkJg

Step One

In a mixing bowl, add the following ingredients and let it sit in room temperature while you prepare the rest of the ingredients:

Step Two

Prepping The Napa Cabbage & Radish 배추와 무 준비

Cut the Napa Cabbage down the middle back half. Use your hands to split open the cabbage, starting from pulling apart from the cut half by the root area, as demonstrated in the video 01:09. Repeat the process and cut the halves into quarter Napa cabbage. Cut the root end off. We are only using the yellow inner-core leaves of the cabbage.

Any leaves that are shorter than 3 inches long, put aside to make Fresh Kimchi (GeotJoRi 겉절이), see below for recipe video.

For the outer leaves of the Napa cabbage, you can make Napa Cabbage Pancakes, see below for recipe video. It is juicy and crunchy way to enjoy Napa Cabbage Pancakes.

You can also make soybean soup using Napa cabbage leaves, see below for recipe video.

Cut the yellow leaves into bite size pieces (small enough to fit on your large spoon). Then place the cut yellow leaves in a kimchi container.

Cut the radish into thin slices and small enough to fit on your large spoon. Then add the sliced radishes to the kimchi container.

Step Three

Salt Brining 소금에 절이는 방법

2Add the following ingredients and mix well. Then pour the mixture to the cabbage leaves and radish slices in the kimchi container. Use your hands to mix well. Let this rest in room temperature for 20 minutes.

Step Four

Water Kimchi Broth 김치 국물 만들기

In a blender, add the following ingredients and blend until pureed:

In a large mixing bowl, add 6 cups of water. Place the large mesh strainer in the water bowl. then pour the GoChuGaRu/water that has been soaking.

Stir to gently strain the GoChuGaRu liquid into the water bath. Then pour the pureed blender mixture to the mesh strainer and gently stir to strain through all the mixture. Once you have strained and left with the residue in the mesh strainer, pour the 2 cups of water to do a final straining rinse. Once complete, discard the remaining residue. Pour the liquid mixture in the kimchi container. Using a spoon, mix the liquid well to help any undissolved salt dissolve into the liquid.

Then add the following ingredients to the kimchi container, and mix well again. Wait about 5 to 10 minutes before tasting the liquid.

Mix well again before taste testing the liquid. At this point, the kimchi broth should taste just slightly salty (just salty enough that you can drink the liquid). If the broth tastes too bland, add some coarse salt (not more fish sauce). Make sure to thoroughly dissolve the salt before tasting again. Once you are satisfied with the saltiness of the broth, add a small amount of the dried chili threads.

Step Five

Water Kimchi Storage & Fermentation 김치 숙성

Always make sure that there is an inch of space to the rim of the kimchi container. Add a layer of plastic wrap on top of the liquid. This is to ensure that all the pieces of vegetables are secured in the liquid, and not exposed to the air, while fermenting. Put the lid on, and place the kimchi container on your kitchen counter, away from the heat, and sun. Let the kimchi rest for 24 hours on your kitchen counter. If you have a hot kitchen (above 80 degrees), let it rest on your kitchen counter for 12 hours only. Then place the kimchi container in the fridge, and let it continue fermenting as you eat through it.

Now, the taste of kimchi fermentation is very unique to each individual. Some people enjoy eating the Water Kimchi right away. Some prefer waiting a week before eating. Some prefer a tangier taste and would wait 1 month fermenting in the fridge. For me, my favorite fermentation time for this Water Kimchi is between 4 to 6 weeks.

BONUS: Eating Tips

☀️During the summer months, especially when I don't want to cook, I enjoy a bowl of Water Kimchi with warm Korean rice. It sounds odd, but let me tell you how delicious and filling it is! Don't take my word for it, try it for yourself.

🍠Another way I enjoy Water Kimchi is with roasted sweet potatoes (GoGuMa 고구마). Wow, a piece of the fermented Napa cabbage with roasted/steamed sweet potato, is SO DARN GOOD! Ok, this only works with Korean sweet potatoes (aka Japanese sweet potato at your local produce department/beige flesh inside). I tried it with your conventional sweet potato/yam (orange flesh), definitely stick with Korean sweet potato. Then you wash it down with the fermented tangy liquid in between bites of your Korean sweet potato...SO YUM!

Bon appétit😋

🌶Quick & Simple 🥬 Fresh Lettuce Kimchi/GeotJoRi [상추겉절이]

Napa Cabbage has never tasted this CRISPY & JUICY! Napa Cabbage Pancake (Baechujeon) [배추전]

Napa Cabbage Soybean Paste Soup: DoenJangGuk Recipe

https://www.instagram.com/p/CHgJhlVjPyu/?utm_source=ig_web_copy_link

[Korean Food] Nabak Kimchi (Watery Kimchi)10분이면 OK! 새콤달콤 나박김치; 명절음식의 느끼함을 확 잡아줄 초간단 나박물김치;명절에 느끼함을 잡아주는 시원하고 깔끔한 나박김치;설명절 나박김치 담는법, 10분이면 완성! 절대 실패하지 않는 레시피;명절에 고기드신후 느끼함을 잡아주는 시원한 나박김치;명절에 빠지면 섭섭한~ 나박김치! 꼭 담가보세요;[나박물김치] 그어디서 볼수없었던 나박김치 맛있게 담는법!물김치; 배추물김치; [나박물김치] 조카 애들이 환타처럼 맛있다고 들이켜요~~ 느끼한 속이 뽱~~ 무조건 칭찬받음. 한사발 드링킹 각! 나박김치 담그는법, 설날음식;나박김치 맛있게 담는법 - 배추물김치 황금레시피 알아보아요;명절 필수[물김치] 이대로만 담그면 식탁에서 칭찬이 끊이질않아요 !!📍OO과 물의 황금비율 때문이지~cheap lazy vegan, whole foods plant based diet, plant based diet, plant based, vegan diet benefits, what is a vegan diet, what can vegans eat, vegan recipes, easy vegan recipes, 10 minute vegan recipe, budget friendly vegan recipe, budget friendly, VEGAN, vegan kimchi recipe, vegan kimchi, vegetarian, vegetarian kimchi, 비건 김치, water kimchi, nabak kimchi, 물김치, 나박김치, 비건 물김치, authentic vegan kimchi, traditional vegan kimchi, korean recipe, vegan korean recipe, korean vegan;Maangchi, Maangchi recipes, Vegetable and Fruit Water Kimchi, 나박김치, nabak-kimchi, water kimchi, mul-kimchi, how to make nabak kimchi, nabak kimchi recipe, water kimchi recipe, maangchi fruit and vegetable kimchi recipe, kimchi video, Korean food, Korean cooking, Korean cuisine, Korean kitchen, kimchi, 김치