Name: Nabak Kimchi (Water Kimchi)
Yield: 4 servings
Ingredients: 1/2 napa cabbage, cut into 1-inch pieces; 1 teaspoon sea salt; 1/2 teaspoon Korean red pepper powder; 5 cups water; 1 tablespoon sweet rice flour (glutinous rice flour); 1/2 yellow onion, cut into chunks; 1/2 Asian pear - peeled, cored, and thinly sliced; 3 green onions, cut into 1-inch pieces; 6 cloves garlic, sliced; 3 slices fresh ginger; 1 (1 gram) packet granular sucralose sweetener (such as Splenda(R))

Servings: 4 persons

1/2 napa cabbage, cut into 1-inch pieces
1 teaspoon sea salt
1/2 teaspoon Korean red pepper powder
5 cups water
1 tablespoon sweet rice flour (glutinous rice flour)
1/2 yellow onion, cut into chunks
1/2 Asian pear - peeled, cored, and thinly sliced
3 green onions, cut into 1-inch pieces
6 cloves garlic, sliced
3 slices fresh ginger
1 (1 gram) packet granular sucralose sweetener (such as Splenda(R))

1
Place cabbage in a large bowl; sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.
2
Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
3
Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Nabak Kimchi (Water Kimchi)

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