Nabak kimchi is a chilled water-based kimchi (mul kimchi) often enjoyed in the spring and summer months. It's a lighter and cooler version of traditional kimchi, making it a refreshing choice for warm weather.
It supports digestion, boosts the immune system, and provides antioxidants. Enjoy nabak kimchi with noodles, rice, or as a side dish (banchan) with any meal.
Ayurvedic Nabak Kimchi
Description
Balances pitta dosha.
Ingredients
Brine
Instructions
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Make the brine: dissolve 2 tablespoons of salt and the maple syrup in 10 cups of warm water.
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Clean the radish by scrubbing with a brush and/or scraping off stubborn impurities with a small knife. Do not peel the skin.
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Cut the radish into thin 1 inch squares and place in a large bowl.
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Rinse the cabbage leaves a couple of times. Cut into 1 inch wide pieces and add to the radish.
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Sprinkle with 2 tablespoons of salt and mix well. Let sit until the cabbage is wilted, about 30 minutes. Do not drain or rinse.
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In a small bowl, soak the saffron in 1/2 cup of warm water.
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Slice the carrot crosswise into thin rounds. Cut the pear or apple into about 1 inch squares and the leek into about 1 inch lengths. Add to the bowl with the ginger and turmeric.
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Strain the soaked saffron into the brine through a fine mesh strainer.
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Place the vegetable mixture into a 1 gallon airtight jar (you may need 2).
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Pour the brine into the jars, covering the vegetables completely. The brine will taste salty; the saltiness reduces as the kimchi ferments.
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Leave the jars at room temperature for 2-3 days before storing in the fridge. Tiny bubbles at the top mean fermentation has begun. Nabak kimchi can be eaten within a few days; stir to the bottom each time before serving.
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Enjoy over noodles with a drizzle of toasted sesame oil and tamari, or as a side dish with any meal. The broth is a good digestive, full of probiotics and vitamins.
Note
- *If you can't find mu (Korean radish), substitute daikon radish (stronger flavor), kohlrabi, round radish, or turnip.
- **Use salt free of iodine and anti-caking agents, which can prevent fermentation: Korean solar salt, Celtic sea salt, pink Himalayan salt, or other unrefined mineral salts. The minerals help keep the vegetables crunchy.
- Fresh turmeric doesn't discolor the vegetables the way ground turmeric can, especially the apples.
