Name: How to make super simple Nabak Kimchi
Total time: 30 min
Yield: 6
Ingredients: full cabbage 1kg; Radish 500g; Cucumber 2ea; Red pepper 18ea; Garlic 3ea; onion 1/2ea; apple 1ea; Scallions little; Water 6cup; Flower salt 3T; salted anchovies 2T; Sugar 1T; Vinegar 2T; glutinous rice flour 1T

10K Recipe

How to make super simple Nabak Kimchi

I followed the recipe for making super simple Nabak Kimchi.

6 serving

Within 30 minutes

행복한미야미니맘

Ingredients

full cabbage

1kg
Radish

500g
Cucumber

2ea
Red pepper

18ea
Garlic

3ea
onion

1/2ea
apple

1ea
Scallions

little
Water

6cup
Flower salt

3T
salted anchovies

2T
Sugar

1T
Vinegar

2T
glutinous rice flour

1T

Cooking Steps: STEP 1/23

Wash radishes and cabbages thoroughly.
*I don't have cucumbers, so pass~~~~

STEP 2/23

Cut radish into small pieces

STEP 3/23

Cut the cabbage according to the size of the radish.

STEP 4/23

Put it in a kimchi container.

STEP 5/23

Flower salt 3T

STEP 6/23

Anchovy sauce 2T

STEP 7/23

1T of sugar

STEP 8/23

Add 2T of vinegar

STEP 9/23

Blend it up like you'really.

STEP 10/23

15 red peppers.Prepare 3 garlic, 1/2 onion, 1 apple.

STEP 11/23

Cut it into appropriate sizes and put it in a blender

STEP 12/23

Add 1/2 cup water

STEP 13/23

Grind it finely.

STEP 14/23

I'll put it in a paper bag

STEP 15/23

Just squeeze the soup into the kimchi container.

STEP 16/23

6 cups of water in a pot

STEP 17/23

1T of glutinous rice flour

STEP 18/23

Mix well with a whisk and boil sticky rice water while stirring.

STEP 19/23

in a container of nakbak kimchi

STEP 20/23

Pour sticky rice water when it is hot.

STEP 21/23

Tip The glutinous rice water and the red soup at the bottom are mixed and about 44 degrees Celsius, which is the temperature at which lactobacillus ferments well.

STEP 22/23

Chop the green onions and three red peppers.
3cm long chives..
Red pepper 3cm long..
*There's no zipper, so pass!*

STEP 23/23

at room temperature
I eat it right away when it's cold.

You have to pour glutinous rice water into Nabak Kimchi when it is hot to ferment well.

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