How to Make Korean All Season Juicy Kimchee - Nabak Kimchi Asian Cooking Recipe Cuisine

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Korea Nabak Kimchi (All Season Juicy Kimchee)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
3 radishes, 3 lb worth cut into 1-inch slices

 1 Napa cabbage, 2 lb, cut into 1 1/2-inch pieces

 1 cup Korean watercress, cut into 2-inch lengths

 8 spring onions, cut into 2-inch lengths

 1/3 cup crushed garlic

 1/4 cup chopped fresh ginger

 1/2 cup red hot fresh chili pepper
4 oz coarse sea salt

Directions:

 Place the radish and cabbage in a container. Add the watercress and spring onions. 

 Blend the garlic, ginger and chili in a food processor. Mix with salt, porridge and water. Pour into the container and mix well.

 You can eat this immediately or allow to sit for 1-2 days.
*There are no specific servings to this since you can serve as side dish in different amounts, but make sure to eat this within a week because otherwise it turns too sour.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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