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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 tinted pink by chilli powder that is steeped and strained out. It ferments quickly and is eaten young, as a cool, mildly 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 throughout and rising 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 %Measured[kang1995] | Mix with seasonings and pour the broth over |
| Acidity | pH 4.2–4.5Measured[kong2005] | Ferment briefly |
| 100 mL | Water[kong2005] |
| 45.0 g | Salted napa cabbage, cut in squares[kong2005] |
| 26.9 g | Radish, cut in squares[kong2005] |
| 1.9 g | Green onion, cut 2.5 cm long[kong2005] |
| 1.0 g | Red chilli, cut 2.5 cm long[kong2005] |
| 1.2 g | Garlic, minced[kong2005] |
| 0.9 g | Ginger, minced[kong2005] |
| 0.7 g | Red pepper powder · Steeped in the water and squeezed out through two layers of gauze[kong2005] |
| Starter | spontaneous |
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 sour with 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, because the vegetables sit in plenty of water. The chilli is steeped and strained, so it colours the broth without flakes.
No safety study specific to nabak kimchi was found. It is eaten young and kept cold; 5 °C kept it edible longest in one study, and a cold start left it grassy and salty for longer.
Every number is labelled with how it is known. How this atlas is made
A 1995 survey of households 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.
