Nabak-kimchi facts for kids

Quick facts for kids
Nabak-kimchi

Type	Kimchi
Place of origin	Korea
Main ingredients	Korean radish
Ingredients generally used	Chili pepper, scallions, Java waterdropwort
Similar dishes	Dongchimi

Nabak-kimchi (Hangul: 나박김치) is a special kind of kimchi from Korean cuisine. Unlike many other kimchis, it's very watery, almost like a soup! It's a refreshing dish that's often enjoyed during warmer months.

What is Nabak-kimchi?

Nabak-kimchi is a type of kimchi that has a lot of liquid. It's made mainly from Korean radish and napa cabbage. These vegetables are cut into thin, rectangular pieces.

How is it Made?

To make Nabak-kimchi, the thinly sliced radish and cabbage are first salted. Then, they are mixed with other fresh vegetables and spices. These often include cucumber, scallions, and a plant called Java water dropwort.

The kimchi also gets its flavor from garlic, ginger, and red chilies. A little chili pepper powder, sugar, and salt are added too. Finally, water is poured over everything to create the watery kimchi.

Nabak-kimchi vs. Dongchimi

Nabak-kimchi looks a bit like another watery kimchi called dongchimi. However, there are a few key differences between them.

When to Eat Them

Nabak-kimchi is usually eaten in the spring and summer. It's a cool and light dish perfect for warmer weather. On the other hand, dongchimi is most often enjoyed in the winter.

Color Difference

Another big difference is their color. Nabak-kimchi gets its pretty rose-pink color from the chili pepper powder added to it. Dongchimi, however, does not use chili powder, so it stays white.

Where Does the Name Come From?

The name nabak comes from a Korean word, nabaknabak (나박나박). This word is an adverb that means "making flattened" or "slicing thinly." This makes sense because the main ingredients in Nabak-kimchi are cut into thin, flat pieces!

See also

• In Spanish: Nabak kimchi para niños

Images for kids

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  A robot, like the one on Kiddle.co