Nabak Kimchi (Water Kimchi)

Alongside mixed and fermented types of kimchi, Korean also has water kimchi (or mul kimchi). These types of kimchi are equally loved by Korean as mixed and fermented kimchi, despite being less spicy and not having vegetables slathered in a fermented chili paste. One of the most common types of water kimchi is nabak kimchi.

Nabak kimchi gets its name from nabak sseolgi, a special technique of slicing vegetables into small, thin squares. When making nabak Kimchi, you don't have to use fish sauce or saeujeot. A small amount of gochugaru would be fine. Therefore, this kimchi could be described as "light, small, and thin squares of sliced radish soaked in a rose pink color watery broth". This kimchi lacks both spice and the distinctive red color that we all thought of when we talk about kimchi. However, nabak Kimchi, with a more sweet and fruity taste (mostly from Asian pear) perfectly helps balance out the tastes of side dishes in a Korean meal.

Unlike other types of kimchi, nabak Kimchi is not usually served all year long, but mostly on special holidays. On these occasions, this kimchi is often served with watery dishes, especially tteokguk (the New Year rice cake soup). It also goes perfectly well with all kinds of noodles.