Here is how to make nabak kimchi, usually eaten more on the New Year's Day or Chuseok holiday. Unlike other types of regular kimchi, it is characterized by its crisp and refreshing juice. It has both cabbages and radish, which makes it very attractive with cool and piquant tastes.

* Ingredients
- 3 radishes (medium), 2 Chinese cabbages (medium), 1 onion (large), 1/2 water parsley, 1/2 scallions, 20 cloves of garlic, 2 cloves of ginger, 2 white roots of leek, 2 pears (Large), 2 apples, water 4L, 10 red peppers, 8-10 Cheongyang peppers, 1 1/2 cup salt (based on 200ml), leveled 1T sugar,

* How to Prepare
1) Put 1/4 cup of Cheongyang pepper powder
and 1 1/4 cup of red pepper powder into a bowl
and add 500 ml of water

2) After mixing well, let it macerate for 1 hour.

3) Add 1 1/2 cups of salt and 1.5L of water, mix and leave.
- Filter the impurities afterwards.

4) Remove the root part of the washed Chinese cabbage and tear off the each leaf one by one.

5) Wash the leaves three times and remove water.

6) Julienne cut the 2 ginger cloves.

7) Shred cut 20 cloves of garlic.

8) Thick slice the onion.

9) Diagonally slice 10 red peppers and 8 - 10 Cheongyang peppers.
- Cheongyang pepper will bring up the spicy taste.
- Adjust the amount of Cheongyang pepper to your preference.

10) Please remove some red pepper seeds for a clearer juice.

11) Cut 1/2 scallion and 1/2 water parsley into 2 - 2.5cm pieces.

12) Thick slice and 'Nabak cut' three radishes.

13) Grind 3 paprika, 2 apples, 2 pears, and 1/4 radish.
- Peel off the pear and remove the seeds,
- Remove the seeds only from apples and paprika.

14) Place the grit on the large brass bowl, and put the ground ingredients on the grit.

15) Squeeze the juice.
- The paprika gives nice color,
- Fruit bring up sweetness.

16) Place a grit on another large brass bowl, and pour the macerated red peppers on the grit.

17) Squeeze the macerated red peppers.

18) Transfer the red peppers to another bowl, add the brine and mix

19) Pour it onto the grit again make the pepper water.

20) Lay 2 pieces of white part of the leek, onion, and garlic in the kimchi container.

21) Put the sliced cabbage and radish

22) Sprinkle sugar 1T over it.

23) Top it with red peppers and scallions.

24) Add fruit and paprika juice, and pour the pepper water.
- There is not much juice in the beginning, but will increase after about one hour.

25) Close the lid and store in a cool place for a day.

26) Add water parsley and mix on the next day, and, push down with a flat plate and close the lid.
- Adding water parsley later will maintain its green color.

* How to Store
- Keep it at cool place for 2-3 days, and
Store in the kimchi refrigerator for about a week before you eat.


* Music
- Moments by Ikson [ Ссылка ]
Music promoted by Audio Library [ Ссылка ]

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