Nabak Kimchi

Ingredients

• 450 g radish ((Korean or daikon), (15.9 ounce), peeled, cut into 1 inch (2.5 cm) squares with 1/8 inch (0.3 cm) thickness)
• 345 g napa cabbage
• 2 Tbsp cooking salt (, medium sized crystals)
• 110 g carrot (,(3.9 ounces), peeled and thinly sliced (1/8 inch (0.3 cm) thickness))
• 40 g green onions (,(1.4 ounces), cut in 2 inch (5 cm) length)
• 35 g red chili (,(1.2 ounces), seeded and thinly sliced)
• 2 Tbsp glutinous rice flour
• 1.5 Cup water
• 400 g nashi pear (,(14.1 ounces), blended (with a stick blender or vegetable chopper) or finely grated)
• 95 g onion (,(3.3 ounces), blended (with a stick blender or vegetable chopper) or finely grated)
• 1 Tbsp garlic
• 1/2 Tbsp ginger
• 2 Tbsp Korean chili powder ((gochugaru))
• 8 Cup water
• 1 Tbsp cooking salt (, medium sized crystals)
• cucumber (, thinly sliced)
• nashi pear (, peeled, thinly sliced)

Steps

1. 1

   Prepare a large kimchi container (4.8 litre/ 1.26 gallon) and add the prepared radish and napa cabbage. Add the salt (2 Tbsp) and mix well. Cover and leave it at room temperature for 30 minutes.

2. 2

   While waiting, prepare the glutinous rice paste. Mix the glutinous rice flour with the water in a saucepan and cook over medium heat for 5-8 minutes until it thickens. Once the glutinous rice paste is ready, transfer it to a medium-sized bowl and cool it down. Add the pear, onion, minced garlic, minced ginger, and Korean chili powder. Stir well.

3. 3

   Place a strainer over the kimchi container from step 1 and cover that with a large cotton cloth. Pour the kimchi seasoning from step 2. Wrap the cotton cloth and squeeze it, making sure to strain only the liquid.

4. 4

   Add 8 cups of water and 1 tablespoon of salt to the container. Add the prepared carrots, green onions, and chilies, and stir. Close the lid and leave it out at room temperature for 4 to 6 hours. Then store it in the fridge. You can start serving from the next day. Serve it chilled and give it a good stir before scooping.