|Place of origin||Korea|
|Main ingredients||Korean radish|
|Ingredients generally used||Chili pepper, scallions, Java waterdropwort|
|Cookbook: Nabak-kimchi Media: Nabak-kimchi|
Nabak-kimchi (나박김치) is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean 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.
- (Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23. Lay summary.
- (Korean) Nabak kimchi at Doosan Encyclopedia
- "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 and recipe about nabak kimchi
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