Vegetable and Fruit Water Kimchi (Nabak-kimchi: 나박김치)

Vegetable and Fruit Water Kimchi (Nabak-kimchi: 나박김치)


Hi everybody! Look at this! You have any idea what I’m going to make? Yes, I’m making kimchi! But special, very special kimchi. It’s called nabak-kimchi. Vegetables and fruits water kimchi. Water? Are you going to make kimchi with water? Yes, I’ll add some water and soupy kimchi. For vegetables, I’m using Korean radish, napa cabbage, seedless cucumber and some small cute radish. It’s optional. But it will be pretty because the color is red. For fruits, Korean pear and apples. All these guys are washed except for cabbage. Let’s get started! First thing I’m going to do is take care of my radish. And cabbage is here… This Korean radish, these days very peak season, really tasty, so I wanted to show you this radish. Really huge, this is more than 3 pounds. I’m going to measure this for 1 pound because we are going to use only 1 pound. Can you imagine this is 1 pound half ounce? I’ll just cut it into bite-sized pieces, thin bite size pieces. Cut half… Thinly. This is 1 pound radish. 1 pound radish, and this is 1 teaspoon salt and then mix. And set aside. Then, next: cabbage. Do you remember how many kimchi recipes I’ve posted so far? A lot! Many kinds. We need three pounds of cabbage for this recipe. This guy originally was around 3 and half pounds. I had to take off some outer leaves. Let’s cut and salt. Just cut it in half like this. And then, open. Like this. Nice, isn’t it? And… We quartered this cabbage. So now I’m going to cut this stem part. This is around one and half inches. Like this… Like this, in half. Make it small sized. So we cut into bite-sized pieces. Bite-sized? When you spoon this, you can eat. (laughs) That’s bite-sized! We need to salt this, but not like radish, this guy is almost dried. We need to put some water and salt together. Three pounds of cabbage, three cups of water. And 3 tablespoons salt. All are three!
One, two, three. And then mix With your hands, but you have to be really careful, don’t squish this. The cabbage should not be bruised. So, very gently. For one hour, I’m going to salt this. After that, I’m going to wash these guys because I never washed this. 30 minutes later, I will turn it over (jaunty music) So 30 minutes past, I have to turn it over, radish too. (more music) I salted it one hour, let’s wash. So wash this way. I have to wash around 3 times. One hour later it’s a little flexible, but still really crispy. This is very useful, I use all the time. A large amount of a kimchi, small amount of kimchi, I use this and also I have a couple more of this kind of basins. You can find this kind of thing at the Korean grocery store. Cheap, maybe under $10? I will transfer this cabbage to my basin. Salted radish, you will see a lot of water on the bottom. I will add this radish to the basin, including all this salty water. Now is time to chop! Cut into thin bite size pieces. Large size English cucumber. Cucumber… And this is a little bit of onion, it’s around a half a cup. I will slice it thinly because onion flavor is really going well with this broth. And also a little sweetness, that’s what we need. Green onion, 5 green onions Cut crosswise into one and half inch pieces, like this. These are really spicy Korean green chili pepper, I will use two. And one red chili pepper. So colorful! More and more beautiful now! And next, this apple. I chose a large honeycrisp. This is a large Korean pear. I got this from a Korean grocery store, for this recipe, nabak-kimchi, you have to use Korean pear, because it’s very crispy. It’s not mushy. That’s why you need to use this. Yay it’s one piece! Just like the apple, slice. This is going to be around two cups of pear. Look at that! (laughs) And then I will use this ginger. Ginger, around one tablespoon amount, and large 3 garlic cloves. And then I have this extra thing. This is optional. (laughs) Looks like some tail, like a mouse tail! So I will use this red radish for color, but it’s optional. Three garlic cloves. This is ginger. Slice thinly. Radish and cabbage are salted, but other things are not salted, so we need to add some salty brine. So I’m going to prepare ten cups of water. This is a quarter cup salt. And mix. Make the salty solution. I’m going to use Korean hot pepper flakes, gochugaru To make it a little pinkish. We worked so hard to make it pretty. Now what we need is pinkish water. This is a cheesecloth. Two tablespoons. And then like this. And put it in this brine and then we have to massage. The water is very clear and a really pretty color. I’m going to pour this here. Sooner or later more water will be drawn out of the vegetables and fruits. Look at this, really pretty color, isn’t it? I’m going to put this in an airtight container. It’s my kimchi container, stainless steel. You know, I got this from Korea when I traveled to Korea. And once I found this, oh I was so happy. Always press down. You can serve just right now! But more delicious way of serving is to wait until fermented. Fermenting time depends on your room temperature. Just don’t keep it in the refrigerator now. Just the outside of the refrigerator. if you are living in really hot country, maybe six hours later you can check out. Or just depending on your room temperature, maybe one day, 24 hours, or 48 hours. Keep checking until it starts fermenting. Fermenting signal is that it smells sour and tastes a little sour. Tangy. I will just leave it here for 30 minutes (ukelele music) 30 minutes later, it already really go down. But it will go down more. I steamed sweet potato. Usually nabak-kimchi you serve with rice. Or rice cake and also in sweet potato or potato, it will really go well together. Sweet potato is just a little dry, so you need something like a soup. Look at that, wow, gorgeous. Sweet potato. Pretty huh? Mmm! Kind of a little dry I need some soup! Yum! I added only 2 tablespoons hot pepper flakes but actually it’s spicy. Sweet and crispy pear and apple and also this refreshing broth. I’m going to ferment my kimchi from now. Maybe tomorrow 24 hours later I will check it out and if this turns a little sour, then I’ll put it into the refrigerator. Today we made nabak-kimchi. Vegetables and fruits water kimchi. Enjoy my recipe see you next time. Bye!