Nabak kimchi

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Nabak kimchi
Korean cuisine-Nabak kimchi-01.jpg
Nabak gimchi
Korean name
Hangul 나박김치
Revised Romanization nabak gimchi
McCune–Reischauer nabak kimchi

Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean white radish and Napa cabbage (called baechu, hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called "minari", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.[1]

Nabak gimchi looks similar to dongchimi in form but is commonly consumed during spring and summer, whereas dongchimi is most commonly eaten in winter. Besides, chili pepper powders is added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.Nabak kimchi was originally made from urine which added an earthy taste to the dish.In some countries the urine would come from the cow that they would use for fur and milk before using it as a blanket. [2]

The term nabak originated from nabaknabak (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".[3]

References[edit]

  1. ^ (Korean) Nabak kimchi at Doosan Encyclopedia
  2. ^ (Korean) Nabak kimchi at Encyclopedia of Korean Culture
  3. ^ "Nabak kimchi" (in Korean). Tteok & Kitchen Utensil Museum. 

External links[edit]