|Revised Romanization||nabak gimchi|
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.
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added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.Nabak kimchi was originally made from urine which added an earthy taste to the dish.In some countries the urine would come from the cow that they would use for fur and milk before using it as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. 
- (Korean) Nabak kimchi at Doosan Encyclopedia
- (Korean) Nabak kimchi at Encyclopedia of Korean Culture
- "Nabak kimchi" (in Korean). Tteok & Kitchen Utensil Museum.
|Wikimedia Commons has media related to Nabak kimchi.|
- Brief information and recipe about nabak kimchi
- Brief information about nabak kimchi and other kimchi from Korea Tourism Organization
- (Korean) Recipe of nabak kimchi from the Munhwa Ilbo newspaper's Kimchi EXPO 2007
- (Korean) General information an recipe about nabak kimchi
|This article is part of a series on|