Vegetable and Fruit Water Kimchi (Nabak-kimchi)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut 1 pound of Korean radish into thin bite-sized pieces. Add 1 teaspoon of salt and mix well, then set aside.
   ▶ ≈0:48
2. 2
   Divide 3 pounds of napa cabbage into quarters, remove the tough stem portions, and cut into bite-sized pieces.
   ▶ ≈1:53
3. 3
   Mix 3 cups of water with 3 tablespoons of salt and pour over the cabbage. Gently combine by hand without bruising, then let sit for 1 hour, turning over halfway through.
   ▶ ≈3:22
4. 4
   Rinse the salted radish and cabbage separately about 3 times, then transfer to a strainer and drain well.
   ▶ ≈4:41
5. 5
   Slice the English cucumber thinly, slice the onion (about ½ cup), cut 5 green onions into 1½ inch pieces, and slice 2 Korean green chili peppers and 1 red chili pepper.
   ▶ ≈5:55
6. 6
   Slice 1 large honeycrisp apple and 1 Korean pear (approximately 2 cups total). Slice 1 tablespoon of ginger thinly and prepare 3 garlic cloves. Optional: prepare 1 red radish for color.
   ▶ ≈6:46
7. 7
   Mix 10 cups of water with ¼ cup of salt to make a brine. Wrap 2 tablespoons of Korean hot pepper flakes in cheesecloth and submerge in the brine, gently massaging to create a pink-colored liquid.
   ▶ ≈8:30
8. 8
   Place the drained radish and cabbage in a container, add the cucumber, onion, green onion, chili peppers, apple, pear, ginger, garlic, and red radish if using. Pour in the pink pepper brine and gently press to ensure all vegetables are submerged.
   ▶ ≈9:40
9. 9
   Seal the container and let it ferment at room temperature. Depending on room temperature, start checking after 6 hours. Once it develops a sour aroma and tangy taste, transfer to the refrigerator. Total fermentation typically takes 24–48 hours depending on temperature.
   ▶ ≈10:24