Nabak Kimchi (White Napa Kimchi, water kimchi)Version 2

Servings: 32

Ingredients

1

pound

Daikon radish

1

pound

small “White” Napa cabbage (young Napa or Napa without the outer green leaves)

1/2

large

Korean (or Nashi/Asian) pear

4

teaspoons

kosher or sea salt

1

bunch

spring/green onion

10 to 12

cloves

fresh garlic, peeled

1

ounce

fresh ginger, peeled

2

each

fresh red chili peppers

2

each

fresh green chili peppers

2

ounces

watercress

2

teaspoons

pine nuts


Brine

2

teaspoons

sugar

3

tablespoons

kosher or sea salt

2

tablespoons

fine ground red chili pepper

3

quarts

water

Procedure

Prepare the vegetables

Peel, wash, and cut the radish into roughly 1 inch by 1 inch by 3/4 inch pieces (the pieces should be slightly less deep than wide)

Peel and cut the pear into pieces roughly the same size as the radish.

Remove outer green leaves (if present) from the Napa cabbage and cut the “heart” in half from top to bottom. Remove and discard any solid material at the bottom of the cabbage then cut the “white” leaves into roughly 1 inch by 1 1/2 inch pieces.

Place the cut Daikon, pear, and Napa into a large mixing bowl, add the salt and mix well.

Let stand for about fifteen to thirty minutes then rinse in cold water.

Trim the green onions, rinse, and remove the green (use the green parts in another dish).

Slice the remaining “white” portions in half (quarters if large), from top to bottom.

Thin slice the garlic cloves from top to bottom.

Trim the watercress into sections about the same size as the onion whites.

Finely shred the ginger.

Cut the peppers in half, remove the seeds, then sliver.

Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well.

Place into a large sealable container.

Brine

Put water, sugar, and salt into a large pot, bowl, or jar and shake/stir well.

Place ground red chili pepper into the center of a clean, lint free cloth, then place a chop stick, spoon, or other utensil on the cloth. Form a sack or pocket over the pepper and wrap the end of the cloth around the utensil, forming a rough spoon. Gently stir the cloth wrapped pepper through the brine until the brine is tinted a pale to medium red color. Remove the cloth and discard the pepper.

Final Mix

Pour the brine over the vegetables.

Add the watercress and pine nuts, DO NOT stir.

and let stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours), then refrigerate.

Serve cold in a small bowl as part of a ban chan array.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/32 of a recipe (4.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

9.04

Calories From Fat (7%)

0.63

Calories From Protein (12%)

1.11

Calories From Carbohydrates (81%)

7.3

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 0.08g

<1%

Saturated Fat 0.02g

<1%

Monounsaturated Fat 0.01g

Polyunsaturated Fat 0.03g

Cholesterol 0mg

0%

Sodium 848.14mg

35%

Potassium 91.42mg

3%

Total Carbohydrates 1.97g

<1%

Fiber 0.53g

2%

Sugar 0.84g

Net Carbohydrates 1.44g

Protein 0.43g

<1%

Vitamin A 97.64IU

2%

Vitamin C 13.97mg

23%

Calcium 20.56mg

2%

Iron 0.18mg

1%

Vitamin E 0.06mg

<1%

Vitamin D 0IU

0%

Thiamin 0.01mg

<1%

Riboflavin 0.02mg

1%

Niacin 0.16mg

<1%

Vitamin B6 0.08mg

4%

Folate 16.93mcg

4%

Vitamin B12 0mcg

0%

Pantothenic Acid 0.05mg

<1%

Vitamin K 8.12mcg

10%

Phosphorus 11.4mg

1%

Magnesium 6.84mg

2%

Zinc 0.08mg

<1%

Copper 0.04mg

2%

Manganese 0.06mg

3%

Selenium 0.35mcg

<1%

Alcohol 0g

Caffeine 0mg

Water 121.66g

0%

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