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
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Helen
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/3Pv1mk2 (100% Made In Korea)
Fish Sauce (MyeolChiAekJeot) 멸치액젓
https://amzn.to/3QzBbsK
Plum Extract Syrup (MaeSilChung) 매실청
Korean Coarse Salt 굵은소금
https://amzn.to/3RRD5pq
Korean Chilie Threads 실고추
Korean Kimchi Containers 김치통
https://amzn.to/3SeMFTb (4.5 liters, used in the video)
https://amzn.to/3RP74hz (stainless steel)
Fine Mesh Strainer
Blender
Glass Mixing Bowls:3 Piece Set
9 Piece Set
16 piece Knife Set
https://amzn.to/3c1CCB38"
Chef's Knife
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:
1/2 Cup 컵 Water 물
1 Tablespoon 큰술 GoChuGaRu 고춧가루 (Red Pepper Flakes)
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.
WHY the yellow leaves only? The yellow inner-core leaves are extra sweet. Water Kimchi is made with only the yellow inner-core leaves of the Napa cabbage.
530 grams Napa Cabbage (yellow part only) 알배추 (substitution: green cabbage - yellow part only). Rinse well in running cold water and let it drain in a strainer to remove the excess water.
150 grams Korean radish 무 (substitution: red/pink radishes)
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.
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)
Step Four
Water Kimchi Broth 김치 국물 만들기
In a blender, add the following ingredients and blend until pureed:
1 Cup 컵 Water 물
½ Large Korean Pear 배 (substitution: Sweet pear or apple), cut into chunks
½ Medium Onion 양파, cut into chunks
1 Small Ginger (thumbnail size) 생강
4 - 5 Garlic Cloves 마늘
1 Teaspoon 작은술 Salt Fermented Shrimp 새우젓 (🌱Vegan: Omit)
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.
1/2 Cup 컵 Water 물
1 Tablespoon 큰술 GoChuGaRu 고춧가루 (Red Pepper Flakes)
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.
3 Scallion 쪽파, cut into 1" in length
1 Green Pepper (Korean, serrano or jalapeno) 풋고추, cut in half-long way, remove the seeds using a spoon, and cut into long strips
1 Red Pepper 홍고추, cut in half-long way, remove the seeds using a spoon, and cut into long strips
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.
Optional: Chili Thread 실고추
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
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