Nabak Kimchi (Water Kimchi): Simple, Fizzy & Refreshing!

Welcome to my ✨Korean Fermentation✨ series, where I share traditional and seasonal Korean fermentation recipes that anyone can make at home!

Today, we’re making Nabak Kimchi, a crisp, fizzy mul-kimchi (water kimchi) made with napa cabbage and kohlrabi.

This small-batch kimchi is mild, refreshing, and perfect for spring and summer! The name "nabak" comes from the way the vegetables are cut, into thin, flat squares (nabak-sseolgi). This fizzy kimchi is light, crisp, and full of clean, delicate flavor.

💚 And yes! It’s naturally vegan! no fish sauce is needed :)

In this video, you’ll learn:
✔️ How to prep and quick-brine napa cabbage and kohlrabi (no rinsing required!)
✔️ How to make a clean, fruit-based kimchi broth
✔️ How to "bloom" gochugaru for color without heat
✔️ Fermentation tips for a bubbly, bright-tasting kimchi

This kimchi is beginner-friendly, and made with ingredients accessible wherever you are.

🍜 Want to add noodles to your Nabak Kimchi?
Check out my noodle recipes to see how to cook them:
👉 Bibim Guksu (Spicy Cold Noodles):    • Bibim Guksu Recipe | Korean Spicy Cold Noo...  
👉 Kong Guksu (Korean Soy Milk Noodle Soup):    • Korean soy milk noodle soup with Edamame, ...  
📌 Full Recipe & Ingredients: https://123kimchi.com/nabak-kimchi
📸 Instagram: @taeyonne

Let me know in the comments if you try this! I love seeing your seasonal ferments.

Save this video & subscribe for more Korean fermentation recipes, made simple 🌿🔥
Happy Kimchi Making!

#nabakkimchi #waterkimchi #koreanfermentation #kimchirecipe #123kimchi #mulkimchi #veganfermentation #fermentedfoods #naturallyvegan #kohlrabi #summerkimchi #plantbasedkimchi #fermentatie #fermentationnaturelle