water kimchi pages

  1. nabak-kimchi

    Nabak-kimchi (Vegetable and Fruit Water Kimchi) 나박김치

    Today’s recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It’s fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat. Koreans serve this kimchi as a side dish to rice, but also rice cake, porridge, and steamed sweet potatoes. It’s a […]

  2. White Kimchi (Baek-kimchi)

    This kimchi is white due to a lack of red spices, but it’s far from bland! Chestnuts, jujubes, pine nuts and a whole range of vegetables are inside. Let it ferment for a while for a fizzy and refreshing taste sensation.

  3. Dongchimi (radish water kimchi)

    Dongchimi literally means “winter kimchi” because it’s traditionally made right before the cold winter starts in Korea. In late fall, we can find small, palm-sized radishes in the market, and we start thinking “Oh, it’s time to make dongchimi already!” The radishes harvested around that time of year are firm, crispy, and sweet. But these days […]