Looking for a refreshing, beginner-friendly kimchi you can enjoy all spring and summer? Meet Nabak Kimchi (나박김치), a traditional Korean mul kimchi or “water kimchi” made with lightly brined napa cabbage and crunchy kohlrabi in a clear, fizzy broth. The gently spiced, refreshing broth is made with fruits and aromatics, this is the kind of kimchi you sip as much as you eat.
In this small-batch version, I’m sharing how I make Nabak Kimchi at home with ingredients that are widely available across Europe, the U.S., and beyond! If you’ve never made kimchi before, this is easy kimchi is a perfect place to begin.
What Is Nabak Kimchi?
In Korea, Nabak Kimchi is a spring and early summer tradition that is often served with mild or rich dishes like tteokguk (rice cake soup), gun-goguma (roasted sweet potato), juk (rice porridge), or alongside steamed rice and banchan. It often replaces water on the table. Its clean, cool broth makes it especially popular when the weather warms up. This style of kimchi is often served as part of ancestral rites in spring or simply as a daily side dish for cleansing the palate.
Nabak Kimchi is a type of water kimchi (mul kimchi), a chilled, clear-brothed kimchi that’s fermented without seafood or heavy spice. The word “nabak” refers to the way the vegetables are cut: into thin, flat squares, known as nabak-sseolgi in Korean.
This style of kimchi is all about lightness: crisp textures, clean flavors, and a slightly fizzy tang that develops from natural fermentation. It’s often served with grilled foods, plain rice, or even stirred with somyeon (thin noodles) as a cold soup on hot days.
Why I Use Kohlrabi Instead of Korean Radish
In traditional Korean recipes, nabak kimchi is made with mu (Korean radish). But outside Korea, it can be tricky to find the right kind. I’ve tested many alternatives here in Europe and kohlrabi is by far my favorite substitute. It’s naturally sweet, holds its crunch even after fermentation, and doesn’t get watery or soft like daikon sometimes can.
Pairing it with tender inner leaves of napa cabbage makes for a satisfying contrast too. The crunchy and soft vegetables all bathed in a tangy, drinkable broth.
Traditional vs. Global Ingredients
Here’s a quick look at traditional ingredients used in Korea and easy substitutions you can find outside of Korea:
| Traditional Ingredient | Common Substitute | Notes |
|---|---|---|
| Korean radish (mu) | Kohlrabi | Sweeter, crisper; doesn’t go soft like daikon |
| Asian pear | Gala or Fuji apple | Use juice only, as chunks turn mushy when fermented |
| Gochugaru (Korean red chili powder) | Aleppo pepper or Paprika powder (non-smoked) | Essential for gentle flavor and color |
Key Tips for the Best Nabak Kimchi
- Don’t rinse after brining: This recipe uses the brining liquid as the base of the broth.
- Use fruit juice, not chunks: Apple and pear chunks can get mushy and cloudy during fermentation. I blend and strain in a fine sieve or cheese cloth for a clean finish.
- Let the gochugaru bloom: Soaking Korean red chili powder in water brings out a gentle color and flavor, without adding heat.
- Start at room temp, then chill: One day at around 15°C (59°F) gets fermentation going. After that, let it slowly ferment in the fridge.
Nabak Kimchi (Korean Water Kimchi) Recipe
Ingredients
Vegetables
- 400g inner leaves of Napa cabbage – Choose the tender inner leaves and cut them into 2×2 cm pieces (about ¾ inch). These leaves are more tender but still stay crisp.
- 300g kohlrabi – Peeled and cut into similar 2×2 cm squares, about 3mm thick. It brings sweetness and crunch.
- 20g spring onion – Cut into 3cm lengths. I usually pick out the finer stalks from a bunch, as finer ones go better in this delicate kimchi. Added later in the process to keep the color vibrant.
- ½ red chili pepper (or long paprika) – Deseeded and julienned thinly. This is for aroma and color, not heat.
Brining
- 2 tbsp (20g) coarse sea salt – Helps draw out moisture and firm up the vegetables.
- 2 cups water – Used to make the light brine base.
Gochugaru Mixture
- 2 tbsp gochugaru (Korean red chili powder) – Adds a gentle red tint and light chili aroma.
- 1 cup water – For blooming the chili powder before adding to the mix.
Kimchi Yangnyeom (Seasoning Broth)
- 1 Asian pear (200g) – Peeled, cored, and diced. If unavailable, use a crisp red apple like Gala or Fuji.
- 50g onion – Adds sweetness and balance.
- 20g garlic – around 4-6 cloves, peeled & crushed to release flavor.
- 5g ginger – a small knob, sliced thin.
- 4 cups water – Used to blend and create the clear broth.
Instructions
Step 1: Prep the Vegetables
- Cut off the stem end of napa cabbage and separate the leaves one by one. Rinse, drain, and cut napa cabbage into 2×2 cm squares (3mm thick).
- Wash and peel the kohlrabi and also cut into 2×2 cm squares (3mm thick).
- Cut spring onion into 3cm lengths. For thicker white parts, cut lengthwise in half.
- Halve the chili pepper lengthwise, remove seeds, and julienne it thinly.
Step 2: Brining
- In a container, add cabbage and kohlrabi. Dissolve 2 tbsp of sea salt in 2 cups of water and pour it over. Toss gently so that brine will be distributed evenly.
- Let them brine for 30 minutes, flip halfway (after 15 minutes) to ensure even brining. Do not rinse after brining, as this forms the base of the broth.
Step 3: Making the Broth
- In a blender, combine diced pear and onion with 1 cup of water blend until smooth. Add crushed garlic, and sliced ginger and pulse until garlic and ginger are finely minced.
Step 4: Preparing the Gochugaru Mixture
- Mix 2 tbsp of gochugaru with 1 cup of water. Let it bloom (soaking gochugaru in water lets it release more color and flavors) for 30 minutes. It’s more convenient if you use a fine sieve as bigger pieces will be filtered out later on.
Step 5: Combining Everything
- Strain the broth mixture through a fine sieve or cloth to extract only the juice. Squeeze to get even till the last drop!
- Pour in the soaking water (of gochugaru) and filter the gochugaru mixture to extract even more color and flavor. The leftover soaked gochugaru residue can be used for other dishes like stew, stir-fry, etc.
- Add 3 more cup of water for the broth.
- Add the spring onion and julienned chili. Stir gently and press down to keep everything submerged.
Step 6: Fermentation
- Close the lid and ferment at room temperature (around 15°C) for 1-2 days.
- You’ll notice bubbles rising and smell slight tang when you open the lid. The broth should feel tangy but cabbage and kohlrabi should still taste fresh.
- Transfer to the fridge and let it slowly ferment for 3–7 days. Enjoy chilled!
Serving, Fermentation & Storage Tips
- Serve chilled, with its flavorful broth. Nabak Kimchi is best enjoyed cold. It’s refreshing, lightly tangy, and perfect for warmer weather.
- Ferment at room temperature (around 15°C / 59°F) for 24 hours to kickstart fermentation. This early stage develops subtle carbonation and a clean, bright note.
- After 1 day, refrigerate to slow down fermentation. It will continue to ferment slowly in the fridge over 3–7 days, developing deeper flavor while keeping its crisp texture. Carbonation holds better when fermented at lower temperatures.
- Store in the fridge for up to 3–4 weeks. The taste becomes tangier over time but may lose crunch if stored too long. It’s peek is in Week 2 & 3.
- Optional & Recommended: Add thin noodles and enjoy as cold soup on hot days.
Check this out to learn more about how the noodles should be cooked!
How to Eat Nabak Kimchi
- Serve chilled with cooked rice, Korean BBQ, or pan-fried tofu.
- Sip the broth as a refreshing cold soup.
- Add somyeon noodles to make a quick summer meal.
This is the kind of kimchi that’s gentle on the palate but rich in flavor. Perfect for anyone just getting into fermentation or looking for something lighter than spicy kimchi.
Gut Health Benefits
The chilled broth in Nabak Kimchi is naturally rich in probiotics, developed during the fermentation process. It’s gentle on the stomach and can support digestion and gut health, especially when enjoyed regularly in small servings, like a chilled drink during meals.
Common Troubleshooting Questions
Can I use daikon instead of kohlrabi?
You can, but I don’t recommend it for this recipe. Daikon can become too soft and watery after fermentation, while kohlrabi holds its crisp texture much better.
What can I use instead of Asian pear?
A crisp red apple like Gala or Fuji works well. Just avoid soft or mealy apples, which won’t provide the same clean, fruity flavor.
Is Nabak Kimchi spicy?
Not at all. The gochugaru adds color and aroma, but this kimchi is very mild and refreshing.
How long does it last in the fridge?
It’s best within 3–4 weeks. The flavor gets tangier with time but may lose its crispness after a month.
Can I ferment it longer at room temperature?
If your kitchen is cool (around 15°C or 59°F), one to two days is ideal. Any longer, and the texture may begin to soften too much before it’s chilled.
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Behind the Recipe: A Personal Note
I started making this version of Nabak Kimchi a few years ago after finding a big, beautiful pile of kohlrabi at a farmers’ market in the Netherlands. It reminded me of the crunchy mu (Korean radish) I missed from home and it turned out to be even better for mul kimchi. Since then, this has become a seasonal staple in my kitchen!
Nabak Kimchi (Water Kimchi) with Kohlrabi & Napa Cabbage
Equipment
- 1 kimchi container (around 3,2 liters or 3.5 quarts) preferably glass (or BPA-free plastic)
Ingredients
Vegetables
- 400 g inner leaves of Napa cabbage
- 300 g kohlrabi peeled
- 20 g spring onion thinner stalks
- ½ red chili pepper or long paprika for less heat
Brining
- 2 tbsp coarse sea salt around 20g
- 2 cups water
Gochugaru Mixture
- 2 tbsp gochugaru Korean red chili powder
- 1 cup water
Yangnyeom (Seasoning Broth)
- 1 Asian pear (200g) Peeled, cored, and diced. If unavailable, use a crisp red apple like Gala or Fuji.
- 50 g onion diced
- 20 g garlic (around 4-6 cloves) crushed
- 5 g ginger a small knob
- 4 cups water
Instructions
Step 1: Prep the Vegetables
- Cut off the stem end of napa cabbage and separate the leaves one by one. Rinse, drain, and cut napa cabbage into 2×2 cm squares (3mm thick).
- Wash and peel the kohlrabi and also cut into 2×2 cm squares (3mm thick).
- Cut spring onion into 3cm lengths. For thicker white parts, cut lengthwise in half.
- Halve the chili pepper lengthwise, remove seeds, and julienne it thinly.
Step 2: Brining
- In a container, add cabbage and kohlrabi. Dissolve 2 tbsp of sea salt in 2 cups of water and pour it over. Toss gently so that brine will be distributed evenly.
- Let them brine for 30 minutes, flip halfway (after 15 minutes) to ensure even brining. Do not rinse after brining, as this forms the base of the broth.
Step 3: Making the Broth
- In a blender, combine diced pear and onion with 1 cup of water blend until smooth. Add crushed garlic, and sliced ginger and pulse until garlic and ginger are finely minced.
Step 4: Preparing the Gochugaru Mixture
- Mix 2 tbsp of gochugaru with 1 cup of water. Let it bloom (soaking gochugaru in water lets it release more color and flavors) for 30 minutes. It's more convenient if you use a fine sieve as bigger pieces will be filtered out later on.
Step 5: Combining Everything
- Strain the broth mixture through a fine sieve or cloth to extract only the juice. Squeeze to get even till the last drop!
- Pour in the soaking water (of gochugaru) and filter the gochugaru mixture to extract even more color and flavor. The leftover soaked gochugaru residue can be used for other dishes like stew, stir-fry, etc.
- Add 3 more cup of water for the broth.
- Add the spring onion and julienned chili. Stir gently and press down to keep everything submerged.
Step 6: Fermentation
- Close the lid and ferment at room temperature (around 15°C) for 1-2 days.
- You'll notice bubbles rising and smell slight tang when you open the lid. The broth should feel tangy but cabbage and kohlrabi should still taste fresh.
- Transfer to the fridge and let it slowly ferment for 3–7 days. Enjoy chilled!