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| nabak kimchi - www.healthnote25.com |
Nabak
kimchi is a watery kimchi, similar to dongchimi, in Korean
cuisine. This food is made from a thin slice of Korean white radish and Napa
cabbage (called baechu, hangul 배추, in
Korean) which is formed into a rectangle as the main ingredient and is salted
together with a mixture of vegetables and spices such as cucumber, spring
onion, dropwort water ( called "minari", 미나리 in Korean), garlic, ginger,
red pepper, red chili powder, sugar, salt, and water.
Nimak gimchi look similar to
dongchimi in form but are generally consumed during spring and summer, whereas
dongchimi is most often eaten in winter. In addition, chili powder is added to
make kimchi nabak and make this kimchi become pink like a rose unlike a white
dongchimi.
The term nabak derives from
the word nabaknabak (hangul: 나박
나박) which is an adverb
in Korean and means "making flattened or thinly sliced".
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