Omija Low-Sodium Nabak Kimchi (Water Kimchi)

Photo: Korea Ministry of Food and Drug Safety

Omija Low-Sodium Nabak Kimchi (Water Kimchi)

Name: Omija Low-Sodium Nabak Kimchi (Water Kimchi)
Cuisine: South Korea
Ingredients: 10 g Napa cabbage; 5 g Kohlrabi; 2 g Cucumber; 2 g Carrot; 1 g Thin scallions (silpa); Syrup (cheong); 1 g Red chili pepper; 5 g Lemon; 5 g Omija (five-flavor berry) extract; 30 g Vinegar; 5 g Sugar; 10 ml Water

오미자저염나박김치

Side dish

Side dishesCourse

43kcal · per serving

1/5Spice

🌱 VeganGluten-free

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Recipe

Omija Low-Sodium Nabak Kimchi (Water Kimchi)

🌶 Spicy 1/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Napa cabbage배추
10 g
Kohlrabi콜라비
5 g
Cucumber오이
2 g
Carrot당근
2 g
Thin scallions (silpa)실파
1 g
Syrup (cheong)청
Red chili pepper홍고추
1 g
Lemon레몬
5 g
Omija (five-flavor berry) extract오미자엑기스
5 g
Vinegar식초
30 g
Sugar설탕
5 g
Water물
10 ml

Nutrition per serving

43kcal

9.8gCarbs

0.42gProtein

0.24gFat

7.24mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the napa cabbage, kohlrabi, cucumber, and carrot into thin square slices (nabak shape).
Cut the lemon into ginkgo-leaf shapes (quarter slices), slice the red chili pepper diagonally, and cut the thin scallions into 1.5 cm lengths.
Make a sweet vinegar liquid with the vinegar, sugar, and omija syrup.
Add the vegetables, lemon, chili pepper, and thin scallions to the sweet vinegar liquid and let it mature.
After maturing, check the color and add more omija syrup.
Serve the matured omija nabak kimchi in a bowl.

💡 TipThe tangy-sweetness of the omija extract and vinegar gives flavor without salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.