Nabak (radish and cabbage) Kimchi


  • Chinese/Korean cabbage (1 pound, or 450 grams)
  • white radish (1 pound, or 450 grams)
  • green onion (about 2 ounces, or 60 grams, worth)
  • chopped garlic (1 teaspoon or less)
  • chopped ginger (1 teaspoon or less)
  • red pepper powder (1 tablespoon)
  • coarse salt (5 tablespoons)
  • water (920 grams, or 4 cups)

Optional Ingredients:

  • watercress (minari) (100 grams, or 7 tablespoons)



  1. Cut the radish into 2.5cm (1 inch) by 2.5cm squares, each about 3mm (eigth-of-an-inch) thick.
  2. Cut the cabbage leaves into similar 2.5cm by 2.5cm squares.
  3. Wash the cabbage leaves and radishes together, drain, then sprinkle thoroughly with 3 tablespoons of salt. Let sit for about 30 minutes.
  4. Cut the green onions (and watercress if you are adding it) so their length is about the same 2.5cm as the cabbage leaves and radishes.
  5. Mix the green onion, chopped garlic, chopped ginger, and red pepper powder.
  6. Thoroughly rinse the cabbage leaves and radishes.
  7. Now thoroughly mix the radishes and cabbage leaves with the seasoning mixture from Step 5. Let sit for 30 minutes, then place into a storage container.
  8. Heat the water until lukewarm, then mix it with the rest of the salt (2 tablespoons).
  9. Pour the salty water into the storage container with the rest of the kimchi. Store in a cool place for a day or two until fermented and ready.
  10. If you are adding the watercress, don't add it until a day or so into the fermentation - this will help keep it green and crunchy.



Korean Cooking and Cuisine Home - Survival Korean: In a Restaurant - Cook Books

- go to 1stopKorea homepage
Copyright 1999-2005 1stopKorea