Korea

Nabak kimchi

Name: Nabak kimchi
Total time: 40 min
Yield: 10 servings
Cuisine: Korean
Ingredients: a piece 3 cm thin squares radish (daikon radish, mooli); Napa cabbage (wombok, chinese leaf), inner leaves, 3 cm squares; 2 tbsp divided salt; 6 cups water; 1 tbsp in a cloth gochugaru; 5 cloves sliced garlic; a thumb sliced ginger; 1/2 grated and squeezed pear; 1 tbsp sugar; 2 stalks 3 cm lengths spring onion (green onion, scallion); 1 sliced fresh red chillies (fresh red chiles); 1/2 thin squares cucumber

Thin squares of radish and cabbage in a rosy, sippable brine. Kimchi you drink a spoon at a time.

40 minTime

1 gProtein each

mildSpice

Thin square slices2 chapters · 1 min read

Make it your way

Grandma's wayRadish and cabbage squares in a pink chilli tinted brine.

The original

30kcalsame

1 gproteinsame

2 gfibresame

40minutessame

Nabak kimchi.

Per serving, worked out from the ingredient table.

Ingredients

Radish (daikon radish, mooli)a piece, 3 cm thin squares

Napa cabbage (wombok, chinese leaf)inner leaves, 3 cm squares

Salt2 tbsp, divided

Water6 cups

Gochugaru1 tbsp in a cloth

Garlic5 cloves, sliced

Gingera thumb, sliced

Pear½, grated and squeezed

Sugar1 tbsp

Spring onion (green onion, scallion)2 stalks, 3 cm lengths

Fresh red chillies (fresh red chiles)1, sliced

Cucumber½, thin squares

Method

4 steps

1Toss radish and cabbage squares with 1 tbsp salt for 30 minutes.
2Tie gochugaru in a cloth and squeeze it in the water until it turns pink. Stir in pear juice, sugar and the remaining salt.
3Add vegetables, garlic, ginger, spring onion, chilli and cucumber to a jar and pour over the brine.
4Ferment a day at room temperature, then chill.

Serve it like this

Ladle vegetables and plenty of cold brine into small bowls; drink the brine between bites.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Nabak kimchi

Thin squares of radish and cabbage in a rosy, sippable brine. Kimchi you drink a spoon at a time.

40 minTime

1 gProtein each

mildSpice

Thin square slices2 chapters · 1 min read

Make it your way

Grandma's wayRadish and cabbage squares in a pink chilli tinted brine.

The original

30kcalsame

1 gproteinsame

2 gfibresame

40minutessame

Nabak kimchi.

Per serving, worked out from the ingredient table.

Ingredients

Radish (daikon radish, mooli)a piece, 3 cm thin squares

Napa cabbage (wombok, chinese leaf)inner leaves, 3 cm squares

Salt2 tbsp, divided

Water6 cups

Gochugaru1 tbsp in a cloth

Garlic5 cloves, sliced

Gingera thumb, sliced

Pear½, grated and squeezed

Sugar1 tbsp

Spring onion (green onion, scallion)2 stalks, 3 cm lengths

Fresh red chillies (fresh red chiles)1, sliced

Cucumber½, thin squares

Method

4 steps

1Toss radish and cabbage squares with 1 tbsp salt for 30 minutes.
2Tie gochugaru in a cloth and squeeze it in the water until it turns pink. Stir in pear juice, sugar and the remaining salt.
3Add vegetables, garlic, ginger, spring onion, chilli and cucumber to a jar and pour over the brine.
4Ferment a day at room temperature, then chill.

Serve it like this

Ladle vegetables and plenty of cold brine into small bowls; drink the brine between bites.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nabak kimchi

Make it your way

Ingredients

Method

Nabak kimchi

Make it your way

Ingredients

Method

Make it a meal