Water kimchi is fruits and vegetables fermented in a brine instead of a chili paste, and the version below is nabak-kimchi (나박각치), the spring and fall favorite made with radish, cabbage, and a rose-colored, mildly spicy liquid. The brine is really the point of this one: savory, tangy, cold, and meant to be sipped as much as the vegetables are meant to be eaten.
“Water kimchi” isn't one single dish — it's a category (mul kimchi). Nabak-kimchi is one specific type, made with radish and cabbage cut into thin squares, distinct from dongchimi, which uses only radish, has no chili at all, and is built to last through winter.
Water kimchi is one of the mildest kimchis around — our White Kimchi is another gentle option, while Gat Kimchi brings the heat back if you want it.
Water Kimchi (Nabak-Kimchi)
Radish, napa cabbage, and fruit fermented in a rose-colored brine — savory, tangy, and cold.
Prep 1h
Salting 1–1.5 hrs
Ferment 1–2 days
Cuisine Korean
Servings
24
Ingredients
Instructions
Cut the cabbage lengthwise into quarters and trim the stem ends. Cut each quarter crosswise into 1½-inch slices so each piece is roughly 1½ inches square. Put into a large bowl or basin.
Add 3 cups of water and 3 tablespoons of salt to the basin and gently mix with your hands. Let stand 30 minutes, gently toss, then let stand another 30 minutes.
Cut the radish into thin, bite-size pieces. Put into a bowl, mix with 1 teaspoon of kosher salt, and let stand for 1 hour.
Rinse and drain the cabbage in cold water a couple of times, changing water to remove dirt and excess salt. Drain and transfer to a large basin.
Add the radish, with its salty brine, to the basin with the cabbage. Add the cucumber, onion, green onion, chili peppers, apple, pear, garlic, and ginger, and mix together with your hands.
Combine 10 cups of water and ¼ cup kosher salt in another large bowl and stir well to dissolve the salt.
Tie the hot pepper flakes in a piece of cheesecloth. Immerse the pouch in the water and squeeze several times until the water turns pink, then remove and discard the pouch.
Pour the pink brine over the vegetables and fruit in the basin. Stir well with a wooden spoon. Transfer to an airtight container or glass jars, pressing down gently.
Serve immediately with rice, or cover and let stand at room temperature until it ferments and turns a little sour, usually 1 to 2 days.
Once fermented, refrigerate and eat over the next two weeks.
Notes & Variations
Garlic and ginger are sliced thin rather than minced specifically to keep the brine clear rather than cloudy.
This nabak-kimchi doesn't use fish sauce or salted shrimp, making it vegan-friendly as written.
Can be served immediately, unfermented, for a crisp, non-sour version — it just won't have the tangy flavor yet.
The brine can be ladled over thin noodles for a cold noodle dish once fermented.
Nutrition (approx., per serving): Calories: 26 kcal · Protein: 1.1g · Carbs: 6g · Fat: 0.3g · Sodium: 579mg · Fiber: 1.9g · Sugar: 3.4g Estimated from standard nutrition data per ingredient, not lab-tested. The source recipe doesn't provide nutrition data.
FAQ
Does water kimchi have probiotics?
Yes. Like other fermented kimchi, water kimchi develops through lactic acid fermentation, producing live bacterial cultures.
Is water kimchi spicy?
Not much. The brine gets only a light tint of pink from gochugaru — traditionally it should never turn fully red.
Can I add water to regular kimchi instead of making water kimchi?
Not really — it's a different technique. Water kimchi is built from the start as vegetables fermenting directly in a seasoned brine.
Is water kimchi vegan?
This nabak-kimchi recipe doesn't use fish sauce or salted shrimp, making it a vegan-friendly option. Other water kimchi recipes sometimes call for fish sauce.
Where can I buy water kimchi?
Korean grocery stores typically stock it in the refrigerated section, sometimes labeled mul kimchi or nabak kimchi rather than simply "water kimchi," so it's worth checking under either name.
Ratings & Reviews
No ratings yet — be the first to try it and leave one.
Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
Crispy pork belly meets tangy fermented kimchi in this spicy, savory Korean stir-fry that comes together quickly in one pan.
We use cookies to run this site (essential), understand how it's used (analytics), show relevant ads, and remember your preferences. See our Cookie Policy.
Cookie Preferences
Choose which categories of cookies we can use. Essential cookies are always on because the Site can't function without them.
Required for core functionality, such as remembering this preference. Cannot be disabled.
Helps us understand how visitors use the Site (e.g., Google Analytics).
Used by ad networks (e.g., Google AdSense) to show relevant ads.
Remembers choices like region or language for a more personalized experience.
Comments (0)