Organized by. The Editorial Room Source. The Korean Kitchen 75 Healthy, Delicious, and Easy Recipes (by The Korean Food Foundation)
Fresh and Cool Nabak-kimchi
Yield 1 gal (5kg)
¼ white radish(1 lb, 500g)
10 oz(300g) napa cabbage hearts
1 teaspoon natural sea salt
1 cup water
1 stalk leek (white part only) (1 oz, 30g),
1 clove garlic (¼ oz, 10g), oz (20g) ginger,
1 red chili pepper (½ oz, 15g)
(or ½ oz (20g) red chili pepper threads),
1 oz (40g) Korean watercress
12 cups (3L) water
2 tablespoons coarse gochut-
garu (red chili pepper powder)
4 tablespoons natural sea salt
1 tablespoon sugar
- Wash the white radish until exterior is clean. Cut the radish into 1×1-inch (2.5×2.5-cm) squares and then cut into -inch (0.4-cm) thick.
- Remove the tough or discolored outside leaves of the cabbages. Cut the cabbage heart lengthwise in half, and then cut into 1×1-inch (3×3-cm) bite sized pieces.
- Place the radish and cabbages into a big bowl, and sprinkle with the 1 teaspoon natural sea salt and 1 cup of water onto. Let them stand for an hour.
- Finely julienne the white part of green onion, garlic, and ginger.
- Halve red chili peppers lengthwise to remove seeds, and then slice
- In a large bowl, combine the cabbage, radish, Korean watercress, green onion, garlic, ginger and red chili pepper and mix well. Place them into a kimchi or plastic container.
- Pour 12 cups (3L) of water into the bowl that was used to mix the ingredients. Place the gochut-garu on cheesecloth or small sieve and secure. Gently swirl the gochut-garu
- Pour kimchi liquid into the container full of cut vegetables. Seal the container and leave it out at room temperature (about 70 (20℃)) for approaximately a day, and then store in the refrigerator. It will be ready to eat the follwing day and will keep for 10 days refrigerated.
Nabak-kimchi is mul-kimchi that can be served immediately after making. Chilled mul-kimchi is often poured over noodles for the special summer dish.
Piquant and Refreshing Dongchimi
Yield 1 gal (5kg)
½ white radish (for dongchimi) (2 lb, 1kg)1 oz (50g) natural sea salt
½ Korean pear (10 oz, 300g)
5 stalks green onion (1 oz, 50g)
2 green chili peppers (1 oz, 30g)
(fermented with salt, optional)
2 red chili peppers (1 oz, 30g)
3 cloves garlic (½ oz, 15g)
¾ oz (25g) fresh ginger
½ tablespoon dried glutinous
8 cups (2L) water
3½ oz (100g) natural sea salt
2 tablespoons sugar
2 tablespoons glutinous paste
- Pick the small and hard white radish. Remove the ﬁne roots and wash the radish with a brush to remove any dirt. Cut the radish into 8 big pieces and coat with 1 oz (50g) salt and let them sit overnight.
- Wash the Korean pear and cut in half.
- Wash the green onions. Tie them into 2~3 bundles.
- Wash the green chili peppers and red chili peppers, and then drain.
- Wash the garlic and ginger and slice thinly.
- In a small saucepan, stir the sweet rice ﬂour in water. Bring to a boil and gently cook, stirring constantly with a whisk, until it becomes a paste without lumps. Let it cool.
- To make the kimchi liquid, combine the 2 liters of water, 3½ oz (100g) natural sea salt, 2 tablespoons sugar and 2 tablespoons of glutinous paste, and then mix well.
- Place a layer of salted radishes in a jar, and add the prepared green onions, Korean pear, green chili peppers, red chili peppers, garlic and ginger. Put the remaining radishes on top. Weigh them down with a heavy plate to prevent radishes from ﬂoating.
- Pour the kimchi liquid over them and close the lid. Let it sit at room temperature (about 70 (20℃)) for 2 days until it ferments, and then store in a refrigerator before serving.
- For serving, take out the radishes and cut into half-moon shape, or slice into ½×½×1½-inch (1×1×4-cm) thick pieces. Cut the green onions, pear and chili peppers into small pieces. Adjust the taste of the fermented brine with water or sugar, if necessary.
Although dongchimi takes a considerable amount of time to ferment if it is made using whole winter radishes, it can be stored for a long period. To prepare more quickly, make dongchimi with radish pieces.Add fermented peppers with salt and cheonggak (seaweed) to dongchimi for a savory taste.