Nabak Kimchi: The Korean Water Kimchi That Beats the Heat

When the weather gets warm and your appetite starts to fade, Nabak Kimchi is the perfect way to refresh your palate. This traditional Korean water-based kimchi features thinly sliced radish, napa cabbage, carrots, green onions, and mild chili peppers, all swimming in a cool, slightly red broth. Light, crisp, and not too spicy, it’s a delicious alternative to heavier soups—especially during the summer heat. ✂️ What Does “Nabak” Mean?

The word “nabak” comes from the Korean expression “nabak-nabak,” which describes the way the vegetables are cut: thin and square. Compared to other types of kimchi, Nabak Kimchi is milder, cleaner, and more refreshing, almost like a fusion of traditional kimchi and cold soup. Though especially popular in the warmer months, many enjoy it year-round as a non-spicy side dish. It’s also often served during Korean holidays like Seollal or placed on ancestral ceremony tables. 🧊 A Harmonious Balance of Clean Flavours & Gentle Fermentation

One of the best things about Nabak Kimchi? It ferments quickly—just 2 to 3 days in the fridge! As it ferments, it develops a subtle fizz and bright, clean sourness. Since it uses little or no salted seafood, it’s less pungent and easier on the stomach than other kimchi.

Some recipes include apple, pear, or ginger, adding a natural sweetness and enhancing the delicate balance of flavour. 🍎🍐

🍘 The Perfect Match for

Rice Cakes—and More!

Interestingly, "nabak" might also originate from the old Korean word “nabok”, meaning radish. In the past, Nabak Kimchi wasn’t just for mealtime—it was often enjoyed with rice cakes, yakshik (sweet rice), and traditional desserts. The light, tangy broth pairs wonderfully with richer or spicy dishes, helping to balance intense flavors and aid digestion.

Nabak Kimchi is also commonly used as a cold soup base for Korean noodles like naengmyeon.That’s why in Korean, the phrase “Don’t drink the kimchi soup before you get the rice cake” refers to Nabak Kimchi broth! 🥢 Nabak vs. Dongchimi — What’s the Difference?

Both are water-based radish kimchi, but there are some key differences:

Feature	Nabak Kimchi	Dongchimi
Main Ingredients	Radish, napa cabbage, green onion, chili, apple, pear	Pure radish
Color	Slightly red	Clear
Flavour	Mildly spicy, sweet	Clean, cool
Shelf Life	Best when fresh	Long-term storage

Nabak Kimchi includes Jjokpa (thin green onions) and fruit for a slightly sweet finish, and is best eaten right after fermentation. Red chili powder is also added to give it a vibrant color and extra refreshing kick. 💚 Why People Love Nabak Kimchi

✔️ Light and mild flavor ✔️ Vegan- and vegetarian-friendly ✔️ Low in sodium ✔️ Easy for beginners to enjoy ✔️ Great side dish or soup base

Whether you're looking to cool off, try a gentler fermented dish, or simply bring something traditional and vibrant to your table, Nabak Kimchi delivers freshness, balance, and heritage in every bite. 🥄 🛒 Find It at Your Local Korean Market Looking to try or make Nabak Kimchi yourself? You can find the ingredients and ready-made options at your nearest Korean supermarket. Keep an eye out for fresh radish, napa cabbage, gochugaru (Korean chili powder) and more!

✨ Taste Korean tradition—cool, clean, and full of life—with Nabak Kimchi.

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