Korean Water Kimchi (Chilled Radish Broth Kimchi)

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Nabak-kimchi is a Korean water kimchi made by submerging thinly sliced radish and napa cabbage in a clear, lightly reddened broth - fundamentally different from the dense, fermented intensity of baechu-kimchi.

Here, the chilled broth is the centerpiece, meant to be sipped and spooned rather than merely eaten as a side. Radish and cabbage are cut into flat 2-to-3cm squares, salted briefly, then immersed in a liquid made by steeping gochugaru in water through cheesecloth - wrapping the powder prevents the particles from clouding the broth. Garlic, ginger, scallion, and fish sauce flavor the liquid. One day at room temperature initiates lactic fermentation, introducing a gentle tang, and refrigeration over two to three days deepens the complexity. A spoonful of nabak-kimchi broth alongside spicy food acts as a cooling palate cleanser. Served cold, this kimchi is particularly refreshing in summer - it is a drinking kimchi in the truest sense, closer in spirit to naengmyeon broth than to solid fermented kimchi.

Ingredients

servings

IngredientAmountUnit

Korean radish200 gg

Napa cabbage200 gg

Red pepper flakes1 tbsptbsp

Garlic3 clovescloves

Salt1 tbsptbsp

Water1 LL

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Rinse 200g Korean radish and 200g napa cabbage, then shake off excess water.

Cut them into flat 2-to-3cm squares about 3mm thick, trimming thicker stem sections so the pieces season and ferment evenly.
2

Season

Sprinkle 1 tablespoon salt evenly over the prepared vegetables and turn them gently by hand.

Let them sit for about 15 minutes, just until the radish bends slightly but still feels crisp, not limp or watery.
3

Control

Rinse the salted vegetables once under cold water to reduce excess salt without washing away all seasoning.

Drain in a colander for 5 minutes, then place the pieces neatly in a clean fermentation container.
4

Step

Wrap 1 tablespoon gochugaru in cheesecloth and submerge it in 1 litre of water.

Knead and squeeze for about 2 minutes until the water turns clear red, then remove the cloth before loose pepper clouds the broth.
5

Season

Stir 3 minced garlic cloves into the red broth and taste it before pouring.

If it seems flat, add a small pinch of salt at a time until the liquid tastes lightly salty when sipped on its own.
6

Finish

Pour the broth over the vegetables until they are fully covered, and leave the lid slightly loose so fermentation gas can escape.

Keep at room temperature for 1 day, refrigerate for 2 to 3 days, and serve well chilled.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sliced radish and cabbage float in a clear, rosy broth for a refreshing water kimchi.
Finish cue: Pour the broth over the vegetables until they are fully covered, and leave the lid slightly loose so fermentation gas can escape.
Storage and reheating: One day at room temperature initiates lactic fermentation, introducing a gentle tang, and refrigeration over two to three days deepens the complexity.