Korean
Korean - Banchan
Nabak Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g Korean radish (mu), peeled and cut into thin 3cm squares
- • 200g napa cabbage, cut into 3cm pieces
- • 1 tbsp coarse sea salt
- • 2 tbsp gochugaru (Korean chili flakes)
- • 4 cloves garlic, minced
- • 1 tsp finely grated ginger
- • 100g Asian pear, thinly sliced
- • 2 spring onions, cut into 3cm lengths
- • 4 cups brine (water with 1 tsp salt dissolved)
Preparation Steps
1
Phase 1
Toss the radish and cabbage with coarse salt and rest 30 minutes; rinse lightly and drain.
2
Phase 2
Mix gochugaru, garlic, and ginger with a splash of water to form a loose paste.
3
Phase 3
In a container, layer the salted vegetables with the paste, pear slices, and spring onions.
4
Phase 4
Dissolve 1 tsp salt in 4 cups water and pour over the vegetables until fully submerged.
5
Phase 5
Cover loosely and let sit at room temperature for 1 day, then refrigerate.
6
Phase 6
Serve chilled in its refreshing brine after 1-2 days of fermenting in the fridge.