Korean-style serving of Sliced-radish water kimchi

나박김치 · Sliced-radish water kimchi

Sliced-radish water kimchi

나박김치

What exactly is it?

Thin square pieces of radish and cabbage sit in a lightly pink water-kimchi broth. The small pieces are easy to spoon up with the liquid. Crisp vegetables and gentle acidity accompany rice or rice-cake soup.

Main ingredients

Thin radish and cabbage slices, brine, lightly strained chili liquid, garlic, water parsley

Ordering and serving

Spoon up broth and vegetables together. The light color can still include chili, and acidity varies with fermentation.

Origins and changes

The name refers to the thin square cut. Gyugon siuibang and Saekgyeong mention the name, while Jeungbo sallim gyeongje records a radish water-kimchi method with ginger and scallion.

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Dish to compare

Sliced-radish water kimchi

나박김치

Main ingredients
Thin radish and cabbage slices, brine, lightly strained chili liquid, garlic, water parsley
Flavor and character
Thin square pieces of radish and cabbage sit in a lightly pink water-kimchi broth. The small pieces are easy to spoon up with the liquid. Crisp vegetables and gentle acidity accompany rice or rice-cake soup.
How to eat it
Spoon up broth and vegetables together. The light color can still include chili, and acidity varies with fermentation.
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White kimchi

백김치

Main ingredients
Napa cabbage, radish, pear, garlic, ginger, brine, optional seafood seasoning or chili
Flavor and character
Pale cabbage kimchi uses little or no red chili powder, with radish, pear and brine. Crisp leaves and fermented liquid lead the flavor. It is generally milder than red kimchi, though garlic or chili can still add pungency.
How to eat it
It is useful to compare if red kimchi feels too hot, but pale color does not guarantee vegetarian ingredients. Ask about fermented seafood or stock when relevant.
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