I'll tell you before I start.
If you add a lot of sugar to Nabak Kimchi, the soup becomes murky. It doesn't matter to me, so I made it with sugar. I don't like to add sweeteners.
If you want to make Nabak Kimchi with clear soup, you can change it to [4 spoons of sugar] [2 sugars + 1/2 tons of new sugar].

Please chop the radish that I prepared.

They also cut the cabbage, but it's better not to put it in because the end of the cabbage leaves will be softened quickly and the water kimchi soup will get messy.

Prepare chives, water parsley, and red pepper by cutting them into similar lengths.
Cut the red pepper in half, remove the seeds, and shred.

I'll pickle the shredded radish and cabbage. Put 1.5 spoons of salt in the kimchi container you want to store and marinate it for 20 to 30 minutes.

Mix it well so that the glutinous rice powder can be mixed well with water

Bring to a boil over high heat, stirring.

When the water boils up, lower the heat to low, simmer for another minute, and then remove from the heat.

And let it cool for a while. It doesn't have to be completely cold, it just needs to be warm enough to touch it with your hands.

Put fine red pepper powder and minced garlic on a cloth and soak in 400ml water for about 15 minutes.
And rub it with a cotton swab to give it a red pepper color.

Mix red pepper water, 1.5T salt and sugar (or new sugar) in moderately cooled glutinous rice paste.

Put water parsley, chives, and red pepper in a pickled radish and cabbage kimchi container
(Do not throw away the salted water that has been pickled and used as it is.)

Pour in both red pepper water and remaining bottled water.
[1,500ml of water, including water for red pepper water]

Mix it well and try the Nabak Kimchi soup, and if it looks salty, add water, and if it looks bland, add salt, right?

Leave the water parsley kimchi at room temperature for a day, put it in the refrigerator for another day, and enjoy it.