Nabak Kimchi Water Kimchi Recipes

NABAK KIMCHI (WATER KIMCHI)

Nabak Kimchi (Water Kimchi) image

This is a watery kimchi that is good to eat during the hotter months.

Provided by Ann Lee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT1h40m

Yield 10

Number Of Ingredients 11

Ingredients

½ napa cabbage, cut into 1-inch pieces
1 teaspoon sea salt
½ teaspoon Korean red pepper powder
5 cups water
1 tablespoon sweet rice flour (glutinous rice flour)
½ yellow onion, cut into chunks
½ Asian pear - peeled, cored, and thinly sliced
3 green onions, cut into 1-inch pieces
6 cloves garlic, sliced
3 slices fresh ginger
1 (1 gram) packet granular sucralose sweetener (such as Splenda®)

Steps:

Place cabbage in a large bowl; sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.
Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.

Nutrition Facts : Calories 17 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.7 g, Sodium 184.3 mg, Sugar 1.1 g

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