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Vegetables from Korea
Nabak kimchi is a water kimchi of thin radish and napa cabbage squares, salted for a short time and covered with water in which chilli powder has been steeped and strained out. It ferments quickly and is eaten young, as a cool, sour broth with crisp vegetables.
| Water100 mL | [kong2005] |
| Salted napa cabbage, cut in squares45.0 g | [kong2005] |
| Radish, cut in squares26.9 g | [kong2005] |
| Green onion, cut 2.5 cm long1.9 g | [kong2005] |
| Red chilli, cut 2.5 cm long1.0 g | [kong2005] |
| Garlic, minced1.2 g | [kong2005] |
| Ginger, minced0.9 g | [kong2005] |
| Red pepper powder0.7 g | Steeped in the water and squeezed out through two layers of gauze[kong2005] |
Total time across the recorded steps: 7 days – 32 days
What changes: Radish and cabbage are cut into thin, even squares
Output: thin squares of radish and cabbage.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nabak kimchi is a water kimchi of thin radish and napa cabbage squares, salted for a short time and covered with water in which chilli powder has been steeped and strained out. It ferments quickly and is eaten young, as a cool, sour broth with crisp vegetables. Made in 6 steps over 7 days – 32 days. The longest step, keep in a kimchi refrigerator, takes 6–24 days (Lim S.-Y 2005) and runs at 4 °C (Lim S.-Y 2005). Salt is 1.3–1.7 % (강근옥 1995). Leuconostoc, high in number and highest late in the ferment at 5 °C and Lactobacillus, low at 5 °C do most of the fermenting.
| Main step | 6–24 daysMeasured[lim2005] | Keep in a kimchi refrigerator |
|---|---|---|
| Temperature | 4 °CMeasured[lim2005] | Keep in a kimchi refrigerator |
| Salt | 1.3–1.7 %Reported[kang1995] | Mix with seasonings and pour the broth over |
| Acidity | pH 4.2–4.5Measured[kong2005] | Ferment briefly |
Nabak kimchi ripens at very little acid. At best ripeness its acidity is about 0.20–0.25 %, far below that of a paste kimchi such as yeolmu kimchi. The chilli is steeped and strained, so the broth has no flakes.
It is eaten young. A 2005 study found that fermenting at 5 °C could improve its taste and extend the time it can be eaten.
Every number is labelled with how it is known. How this atlas is made
A 1995 survey in Seoul and Chungcheong found nabak kimchi among the kimchi made for winter, beside cabbage kimchi, kkakdugi, chonggak kimchi, dongchimi, bossam kimchi and baek kimchi.
