Radish and Cabbage Water Kimchi

Name: Radish and Cabbage Water Kimchi
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 300 g Korean radish (mu); 200 g Napa cabbage inner leaves; 1 tbsp Coarse sea salt (non-iodized); 3 cloves Garlic; 1 small knob Ginger; 2 stalks Green onions; 1 Fresh red chili; 1 tbsp Gochugaru (Korean chili flakes); 1.5 L Water; 1 tbsp Fine sea salt; 1 tbsp Sugar

나박김치

Romanization: nabak-kimchi

Thin squares of radish and napa cabbage in a lightly salted, pink-tinted broth — a mild, refreshing water kimchi eaten by the spoonful.

Serves: 10
Prep: 30 min
Cook: 0 min

RegionJeju

Jump to recipe

Recipe

Ingredients · Serves 10

300 gKorean radish (mu)
200 gNapa cabbage inner leaves
1 tbspCoarse sea salt (non-iodized)for salting the vegetables
3 clovesGarlicthinly sliced
1 small knobGingerthinly sliced
2 stalksGreen onionscut into 3 cm lengths
1 Fresh red chilithinly sliced, optional
1 tbspGochugaru (Korean chili flakes)for tinting the broth
1.5 LWater
1 tbspFine sea saltfor the broth; adjust to taste
1 tbspSugar

Method

Technique: Making Kimchi

Step 1: Cut the radish and cabbage into thin squares about 2.5 cm across.
Step 2: Toss with the coarse salt and let stand for 20–30 minutes. Do not rinse; tip off and discard any liquid released.
Step 3: Wrap the gochugaru in a piece of cheesecloth or a fine sieve and swish it in the 1.5 L of water, squeezing gently, until the water turns pale pink. Stir in the fine salt and sugar until dissolved; the broth should taste lightly salty.
Step 4: Combine the salted vegetables with the garlic, ginger, green onions and red chili in a clean glass jar or container and pour in the broth.
Step 5: Cover and leave at room temperature for about 1 day, until small bubbles appear and the broth tastes faintly sour.
Step 6: Refrigerate and serve chilled, with plenty of broth. It is at its best within 1–2 weeks; discard if the vegetables turn slimy or mold appears.

Origin & History

Nabak-kimchi is a mul-kimchi (water kimchi): radish and napa cabbage sliced thin and steeped in a gently seasoned broth, which is sipped along with the vegetables.

Its name already appears in older texts such as Gyugon siuibang and Saekgyeong without any explanation, which suggests the dish was well known by then. The Jeungbo sallim gyeongje (1766) gives a recipe built on radish, ginger and green onion.

It is especially associated with spring, though its cool, clean flavor makes it welcome in any season, and it is a traditional companion to rice cakes and other festive foods.

Key Ingredients

Nutrition

per serving (about 200 g, vegetables and broth)
Calories	14 kcal
Protein	0.7 g
Fat	0.1 g
Carbohydrates	2.5 g
Fiber	2.4 g
Sodium	842 mg

Notable forDietary fiber

From the Korean Food Composition Table entry “Kimchi, Nabakkimchi, Prepared with sliced radish, Watery” (per 100 g: 7 kcal, 421 mg sodium), scaled to the serving size. Homemade batches vary with salting and seasoning. Actual values vary with ingredients, portion size and preparation.

Health Benefits

Light and mild: made with little or no chili and no fermented seafood, it is one of the gentlest kimchi in flavor and very low in calories.
Vegetables in broth: radish and napa cabbage contribute vitamin C and folate, and the broth is traditionally valued as a palate-cleanser alongside heavier dishes.
Fermented broth: the broth carries lactic acid bacteria from the vegetables; research on the health effects of fermented vegetables is ongoing.

Regional Variations

Jeju: nabak-kimchi is listed among Jeju's characteristic kimchi.
Color: the broth is usually tinted pale red by steeping chili flakes in a cloth, so the liquid stays clear; some versions use shredded red chili or omit chili entirely.
Additions: cucumber, Korean pear or water dropwort (minari) are common seasonal additions.

Pairings

Sources

Last updated October 13, 2026