Nabak Kimchi

How to prepare the Korean Nabak Kimchi soup

• Slice the cabbage in half and chop into pieces of approximately 3x3 cm in size.
• Using a large bowl, place a layer of cabbage in the bottom and sprinkle some salt on top.
• Continue adding layers of cabbage and salt. Finish with salt.
• Cover the bowl with an inverted plate and weight it with a stone (or other heavy object). 
• Place in a cool dark place for 4-5 days.

To continue

• Pour off the fluid and wash the cabbage thoroughly under cold, running water.
• Carefully squeeze any additional water from the cabbage.
• Remove the roots and any ragged ends from the spring onions and wash them. Cut into 3 cm long pieces.
• Peel the garlic cloves and finely chop them.
• Thinly slice the daikon.
• Wash the chilli peppers and slice them into rings.
• Put the chilli peppers, spring onions, garlic, daikon, ginger and sugar into a saucepan and add the broth.
• Bring to a boil.
• Add the cabbage and continue cooking for approximately five minutes.
• Season to taste with soy sauce and serve the Nabak Kimchi.