Refreshing Sugar-Free Nabak Kimchi for Holiday Feasts
The Secret to Delicious, Sugar-Free Nabak Kimchi: A Holiday Favorite
Nabak Kimchi, a refreshing radish water kimchi, is an indispensable dish for holiday feasts. It’s the perfect accompaniment to rich, celebratory meals, helping to cleanse the palate. This recipe introduces how to make delicious Nabak Kimchi without sugar, utilizing leftover vegetables and the kimchi paste from making ‘geotjeori’ (fresh kimchi). We’ve added a touch of plum extract and apple juice for a beautiful color and added nutrients, using less chili powder for a milder flavor that’s enjoyable for everyone. Get ready to impress your guests with this vibrant and healthy kimchi!
Main Ingredients- 1/4 head Napa cabbage
- 1/2 small radish
- 1/2 apple
- 1/4 carrot
- 1 bunch green onions
- 10 cloves garlic
Seasonings & Other Ingredients- 1 tsp ginger syrup
- 3 Tbsp glutinous rice flour
- 3 cups water
- 1 pack (approx. 100ml) apple juice
- 1/2 pack (approx. 50ml) plum extract
- 1 Tbsp chili powder
- 2 Tbsp anchovy sauce
- 1 Tbsp salt
- 1 tsp ginger syrup
- 3 Tbsp glutinous rice flour
- 3 cups water
- 1 pack (approx. 100ml) apple juice
- 1/2 pack (approx. 50ml) plum extract
- 1 Tbsp chili powder
- 2 Tbsp anchovy sauce
- 1 Tbsp salt
Cooking Instructions
Step 1
First, let’s make the glutinous rice paste. In a pot, whisk together 3 tablespoons of glutinous rice flour with 3 cups of water until smooth. Cook over low heat, stirring constantly, until it thickens slightly. Aim for a thinner consistency than usual, then let it cool.
Step 2
Now, prepare the main vegetables. Cut the Napa cabbage into bite-sized pieces. Thinly slice the radish and apple into half-moon shapes (about 0.5cm thick). Cut the green onions into 3cm lengths.
Step 3
To create a clear and vibrant chili broth, place 1 tablespoon of chili powder into a small mesh bag or cheesecloth. Submerge this in cold water and let it steep to release its color.
Step 4
For an aesthetically pleasing touch, use a small cookie cutter to shape the carrot slices into flowers or other decorative shapes. This will add a lovely visual appeal to your Nabak Kimchi.
Step 5
In a mixing bowl, combine the prepared cabbage, radish, and apple. Add 1 tablespoon of salt and 2 tablespoons of anchovy sauce. Gently mix to ensure the seasoning is evenly distributed. Be careful not to overmix.
Step 6
In a separate bowl, mix the chili-infused water with the cooled glutinous rice paste. Strain this mixture through a fine-mesh sieve into another container. This ensures a smooth and lump-free kimchi brine.
Step 7
Now, let’s add flavor and color to the brine. Pour in 1 pack of apple juice and 1/2 pack of plum extract. Stir well to combine. The plum extract will give the kimchi a beautiful reddish hue.
Step 8
Carefully arrange the seasoned vegetables in a kimchi jar or container. Pour the prepared brine over them, ensuring they are mostly submerged. While you can enjoy it immediately, letting it ferment at room temperature for about a day before refrigerating will develop a richer flavor.
Step 9
It’s time to taste your chilled, fermented Nabak Kimchi! The crisp vegetables combined with the refreshing, slightly tangy brine create an exquisite taste. The burst of coolness will be incredibly satisfying.
Step 10
Here you have it – delicious Nabak Kimchi made with the natural sweetness of apple juice and plum extract, without any added sugar! It’s packed with nutrients and is the perfect way to cut through the richness of holiday dishes.
Step 11
Prepare this ahead of time and serve it alongside ‘tteokguk’ (rice cake soup) on the holiday morning for an even more abundant spread. The crisp, refreshing, and subtly tangy Nabak Kimchi is a delight! Nowadays, I enjoy it as a refreshing side dish instead of soup, and I can’t stop reaching for more because of its unique, fresh taste.
