Napa Cabbage Water Kimchi , NaBakGimChi

There are many types of water kimchi in Korea. Today, I will make one made with Napa cabbage and a Korea radish called nabak kimchi !"# in Korean. This is so delicio$s and refreshing. This also does not ha%e any fish sa$ce or seafood in it, so this can be a good kimchi for %egetarians too. Try it someday. &ield' ( Gallon )ain Ingredients * C$ps Napa Cabbage !( lb" + C$ps Korean ,adish !( lb" - Tbsp Coarse .ea .alt ( C$p Green /nion ( C$p 0sian 1ear 2 C$p Carrot 3 C$p ,ed 4ot 1epper Kimchi Broth Ingredients (5 C$ps Water 3 C$p 4ot 1epper 1owder + Tbsp .$gar ( Tbsp .alt ( C$p 0sian 1ear 2 C$p /nion 3 C$p Garlic 2 Tbsp 6resh Ginger - Tbsp .weet ,ice 6lo$r !(2 C$ps Water" 7irections

Combine (5 c$ps of water, 3 c$p of hot pepper powder, + Tbsp of s$gar, and ( Tbsp of salt in a large mi8ing bowl. )i8 e%erything $ntil the s$gar and salt dissol%es. .et it aside for a co$ple min$tes. I will call this kimchi broth# from now on. /btain ( lb of Napa cabbage and ( lb of Korean radish. ,emo%e the skin and any bad parts from the radish. Wash both of them. C$t both of them into (9inch s:$ares. 1$t the cabbage and radish in a large bowl. .prinkle - Tbsp of coarse sea salt on top. Toss them gently. .et it aside for a co$ple min$tes. It is time to make a sweet rice mi8t$re. )i8 - Tbsp of sweet rice flo$r into (2 c$ps water. Cook it on medi$m9 high. Keep stirring it. /nce it starts to b$bble, cook for +5 seconds and then t$rn off the heat. .et it aside to cool. Ne8t, we will grind some %eggies to add to the kimchi broth. /btain ( c$p worth of c$bed 0sian pear, 2 c$p worth of c$bed onion, 3 c$p worth of garlic, and 2 Tbsp worth of fresh ginger.

Grind the 0sian pear, onion, garlic, and ginger together for abo$t a min$te in a mi8er on high speed.

Chop the rest of the %eggies from the main ingredients' ( c$p worth of 0sian pear, ( c$p worth of green onions, 2 c$p worth of carrot, and 3 c$p worth of red hot peppers. 1o$r the gro$nd %eggies into the kimchi broth that yo$ made first. Then po$r the cooled sweet rice mi8t$re to the kimchi broth. )i8 e%erything well. 0dd the chopped %eggies into the salted Napa cabbage and radish bowl. .train the kimchi broth into the bowl with the %eggies. 7iscard any pieces that remain in the strainer. This will help the kimchi broth to remain clear later. )i8 e%erything gently and keep the water kimchi in a glass ;ar or container. <et it set at room temperat$re for a day and then store it in the fridge. It will take a week or two before it becomes fermented eno$gh to eat. It tastes %ery delicio$s and refreshing, especially after eating greasy food. =n;oy.