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Ayurvedic Nabak Kimchi

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.

Difficulty: Intermediate
Best Season: Summer
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Description

Balances pitta dosha.

Ingredients
  • 1.5 pounds Korean radish (mu)*
  • 12-16 ounces napa cabbage
  • 1/2 teaspoon saffron
  • 1 medium carrot
  • 1/2 large Korean Asian pear (or 1 medium sweet apple such as Honeycrisp, peeled)
  • 1 medium leek (or 1 bunch of green onions)
  • about 1 inch, thinly sliced fresh ginger
  • about 1 inch, thinly sliced fresh turmeric
    • Brine
  • 2 Tbs maple syrup
  • 4 Tbs mineral sea salt** (2 Tbs for the brine, 2 Tbs to salt the vegetables)
  • 10 cups warm water
Instructions
  1. 1
    Make the brine: dissolve 2 tablespoons of salt and the maple syrup in 10 cups of warm water.
  2. 2
    Clean the radish by scrubbing with a brush and/or scraping off stubborn impurities with a small knife. Do not peel the skin.
  3. 3
    Cut the radish into thin 1 inch squares and place in a large bowl.
  4. 4
    Rinse the cabbage leaves a couple of times. Cut into 1 inch wide pieces and add to the radish.
  5. 5
    Sprinkle with 2 tablespoons of salt and mix well. Let sit until the cabbage is wilted, about 30 minutes. Do not drain or rinse.
  6. 6
    In a small bowl, soak the saffron in 1/2 cup of warm water.
  7. 7
    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.
  8. 8
    Strain the soaked saffron into the brine through a fine mesh strainer.
  9. 9
    Place the vegetable mixture into a 1 gallon airtight jar (you may need 2).
  10. 10
    Pour the brine into the jars, covering the vegetables completely. The brine will taste salty; the saltiness reduces as the kimchi ferments.
  11. 11
    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.
  12. 12
    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.
Read it online: https://www.bwellayurveda.com/recipe/ayurvedic-nabak-kimchi/

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