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Nabak Kimchi

Nabak Kimchi

Looking for new spicy recipes? Try this vegetable water Korean kimchi soup called Nabak Kimchi: it's an easy and delicious first course.

16 November, 2017
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Type of dish


Dietary Consideration

serves for


total time

0 HR 30 MIN


1 large, chinese, 800 g
150 g, rock
2 cloves
100 g, pickled
Chili pepper
2 red
1 tsp, freshly grated
1 tbsp
800 ml, poultry or vegetable
Soy sauce


How to prepare the Korean Nabak Kimchi soup

  • Slice the cabbage in half and chop into pieces of approximately 3x3 cm in size.
  • Using a large bowl, place a layer of cabbage in the bottom and sprinkle some salt on top.
  • Continue adding layers of cabbage and salt. Finish with salt.
  • Cover the bowl with an inverted plate and weight it with a stone (or other heavy object). 
  • Place in a cool dark place for 4-5 days.

To continue

  • Pour off the fluid and wash the cabbage thoroughly under cold, running water.
  • Carefully squeeze any additional water from the cabbage.
  • Remove the roots and any ragged ends from the spring onions and wash them. Cut into 3 cm long pieces.
  • Peel the garlic cloves and finely chop them.
  • Thinly slice the daikon.
  • Wash the chilli peppers and slice them into rings.
  • Put the chilli peppers, spring onions, garlic, daikon, ginger and sugar into a saucepan and add the broth.
  • Bring to a boil.
  • Add the cabbage and continue cooking for approximately five minutes.
  • Season to taste with soy sauce and serve the Nabak Kimchi.

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