Baechu kimchi
Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.
Modern adaptation
Nabak-kimchi with pear and apple
나박김치 (nabak-kimchi) · 나박김치 · water kimchi
Cabbage-and-radish water kimchi with pear, apple and strained chili broth, following one Korean creator’s batch.
History
Contemporary creator batch; publication date is not an attestation.
Ingredients
Scaling: source batch only
Napa cabbage
850 g
Radish
750 g
halfNew-Sugar
3 spoon
vegetable brineCoarse salt
2 spoon
heaping, vegetable brineChili powder
4 spoon
for 1 L waterPear
1
dividedApple
1
dividedCoarse salt
½ spoon
fruit soakRed chili
4
3 blended, 1 garnishCheongyang chili
1
Garlic
2 spoon
Ginger
½ spoon
Glutinous rice paste
Amount not stated
Caption around 369.52 seconds may state one cup of prepared paste, but the quantity is garbled. Later the creator describes one light spoon of glutinous rice flour with half a cup water, cooked for about 3 minutes. It is unclear whether that method makes the possible one cup of paste; the flour and water are preparation details, not extra ingredients.Coarse salt
1 spoon
brothScallions
some, cut 4 cm
Water
3.5 L
Creator's stated total. Named sub-allocations within that total: 200 ml for vegetable salting; 1 L for chili steeping; 500 ml for sliced-fruit soak; two cups for blending; half a cup for the glutinous-rice paste. Additional rinse/top-up water for straining is not itemized; the source does not reconcile these amounts against the total.Method
Risks and precautions · Elevated risk
The creator states 3.5 L total water, but the captions do not reconcile the sub-allocations with that total or measure all water used to rinse the blender through the sieve. The prepared-paste quantity is garbled; a later light spoon of flour and half cup water cooked for about three minutes may not produce the stated cup of paste. No numeric ripening temperature, measured endpoint, finished yield or storage duration is stated.
- Cut the 850 g napa cabbage into pieces about 4–5 cm wide, wash it twice and drain. Slice the 750 g radish at about 4 cm intervals, then cut it into nabak squares. [Cabbage: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=41] [Cabbage size: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=88] [Washing: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=98] [Radish weight: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=125] [Radish cutting: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=128] [Nabak cut: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=142]
- Dissolve three spoonfuls New-Sugar and two heaping spoonfuls coarse sea salt in 200 ml water. Salt the vegetables for 20 minutes, turning as needed. Do not rinse them; retain their brine. [Water: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=173] [New-Sugar: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=181] [Salt: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=198] [Salting time: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=224]
- Steep four spoonfuls chili powder in 1 L water for about 20 minutes, then strain through a fine sieve. Later, the creator describes the elapsed steep as about 30 minutes. [Water: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=230] [Chili amount: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=244] [First time estimate: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=268] [Later elapsed-time estimate: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=403]
- Prepare the glutinous rice paste before blending: cook one light spoon glutinous rice flour with half a cup water for about 3 minutes, then cool it. The caption may state one cup of prepared paste, but that amount is garbled and its relationship to this method is unresolved. [Possible prepared-paste amount: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=369] [Flour and water: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=373] [Cooking time: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=376]
- Divide the pear and apple, slicing half of each and holding the pieces in 500 ml water with half a spoon salt. Blend the remaining fruit with three red chilies, one Cheongyang chili, two spoons minced garlic, half a spoon minced ginger, the prepared glutinous rice paste and two cups water. [Fruit division: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=271] [Fruit slicing: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=300] [Fruit soak: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=320] [Salt: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=323] [Blending: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=340] [Chilies: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=354] [Garlic and ginger: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=364] [Blending water: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=389]
- Strain the rested chili water through a fine sieve. Rinse the sieve, then pass the blended fruit mixture through it, rinsing the blender through the sieve with additional water. The creator does not measure the water used for rinsing and straining. [Straining starts: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=396] [Chili-water elapsed time: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=403] [Blended mixture: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=427] [Clear broth: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=435] [Additional water: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=441]
- Combine the strained broth with the sliced fruit and its soaking liquid. Add one spoon coarse sea salt and mix. Add the unwashed salted vegetables and their brine, scallions cut into 4 cm lengths and one sliced red chili for garnish. The creator later states 3.5 L total water but does not itemize all water added for rinsing and straining. [Fruit and soaking liquid: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=528] [Salt: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=546] [Vegetables and brine: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=551] [Scallions: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=497] [One chili garnish: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=505] [Add the garnish: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=568] [Total water: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=591]
- The creator suggests leaving the batch on a balcony overnight in cold weather, then refrigerating once ripened. The caption phrase about the timing is garbled; no numeric temperature or endpoint is stated. [Balcony ripening: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=595] [Timing phrase: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=598] [Refrigeration: https://www.youtube.com/watch?v=6W8Hs-cpCAg&t=601]
Conditions
Temperature controlAmbient, monitored
Places
Unknown
Documented preparation · Place not establishedThe Korean-language captions do not establish the place where this batch was prepared.
South Korea
Historical attestation · Country evidenceContext from Korean historical cookbook references named by the entry, not an origin claim or the place where the creator's batch was prepared.
Related
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Sources
김대석 셰프TVProcess · Ingredients · Handling
속이 뻥 뚫리는 "나박김치" 이 방법이 가장 맛있습니다The accepted source review reports that the complete archived Korean caption track was read; no audiovisual review was made.
Recipe instructions cite caption offsets where inspected segments support them. Other cited times identify method-start or source-context anchors, not exact stage offsets.
Encyclopedia of Korean Culture, Academy of Korean StudiesIdentity · History · Geography
나박김치Official cultural encyclopedia entry supports dish identity and stated geographic or historical context only, not the preparation location or recipe controls.
Korea Tourism Organization, VISITKOREAIdentity · Uses
Water Kimchi (나박김치 / Nabakkimchi)General dish description and serving context, not this source batch.