Nabak Kimchi (Water Kimchi)

This mild kimchi in a watery broth is a refreshing pickle to eat in the hotter months, often enjoyed during the spring and summer in Korea.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 17 Calories

Ingredients

• 6 cloves garlic, sliced
• 5 cups water
• 1 teaspoon sea salt
• 3 slices fresh ginger
• 1 (1 gram) packet granular sucralose sweetener (such as Splenda®)
• ½ teaspoon Korean red pepper powder
• ½ napa cabbage, cut into 1-inch pieces
• 1 tablespoon sweet rice flour (glutinous rice flour)
• ½ yellow onion, cut into chunks
• ½ Asian pear - peeled, cored, and thinly sliced
• 3 green onions, cut into 1-inch pieces

Recipe Instructions

Step 1

Place cabbage in a large bowl; sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.

Step 2

Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.

Step 3

Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.