Nabak Kimchi (Water Kimchi)

subheading: MAIN:

450 g radish (Korean or daikon), (15.9 ounce), peeled, cut into 1 inch (2.5 cm) squares with ⅛ inch (0.3 cm) thickness

345 g napa cabbage ,(12.2 ounces), use inner part of yellow leaves only (remove green leaves) and cut into smaller pieces (1 inch squares)

2 Tbsp cooking salt

110 g carrot ,(3.9 ounces), peeled and thinly sliced (⅛ inch (0.3 cm) thickness)

40 g green onions ,(1.4 ounces), cut in 2 inch (5 cm) length

35 g red chili ,(1.2 ounces), seeded and thinly sliced

subheading: WATER KIMCHI SEASONING:

2 Tbsp glutinous rice flour

1.5 Cup water

400 g nashi pear ,(14.1 ounces), blended (with a stick blender or vegetable chopper) or finely grated

95 g onion ,(3.3 ounces), blended (with a stick blender or vegetable chopper) or finely grated

1 Tbsp garlic

½ Tbsp ginger

2 Tbsp Korean chili powder (gochugaru)

8 Cup water

1 Tbsp cooking salt

subheading: OPTIONAL (TO SERVE):

cucumber , thinly sliced

nashi pear , peeled, thinly sliced

Directions at mykoreankitchen.com

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