Nabak-kimchi
 |
|
| Type | Kimchi |
|---|---|
| Place of origin | Korea |
| Main ingredients | Korean radish |
| Ingredients generally used | Chili pepper, scallions, Java waterdropwort |
| Similar dishes | Dongchimi |
 |
|
| Korean name | |
| Hangul | 나박김치 |
|---|---|
| Revised Romanization | nabak-gimchi |
| McCune–Reischauer | nabak-kimch'i |
| IPA | [na.bak̚.k͈im.tɕʰi] |
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", 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.
The term nabak originated from nabaknabak (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".
...
Wikipedia