Name: Nabak Kimchi (Water Kimchi) recipe
Ingredients: ½ napa cabbage, cut into 1-inch pieces;1 teaspoon sea salt;½ teaspoon Korean red pepper powder;5 cups water;1 tablespoon sweet rice flour (glutinous rice flour);½ yellow onion, cut into chunks;½ Asian pear - peeled, cored, and thinly sliced;3 green onions, cut into 1-inch pieces;6 cloves garlic, sliced;3 slices fresh ginger;1 (1 gram) packet granular sucralose sweetener (such as Splenda®)

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Ingredients

½ napa cabbage, cut into 1-inch pieces 1 teaspoon sea salt ½ teaspoon Korean red pepper powder 5 cups water 1 tablespoon sweet rice flour (glutinous rice flour) ½ yellow onion, cut into chunks ½ Asian pear - peeled, cored, and thinly sliced 3 green onions, cut into 1-inch pieces 6 cloves garlic, sliced 3 slices fresh ginger 1 (1 gram) packet granular sucralose sweetener (such as Splenda®)

Nutrition Info

17 calories carbohydrate: 3.8 g cholesterol: : - fat: 0.1 g fiber: 0.8 g protein: 0.7 g saturatedFat: : - servingSize: - sodium: 184.3 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Directions

Place cabbage in a large bowl, sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.
Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.

Recipe Yield

10 servings

Recipe Note

This is a watery kimchi that is good to eat during the hotter months.

Alternatives to this recipe

Nabak Kimchi (Water Kimchi)