Nabak-kimchi
Nabak-kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean radish and napa cabbage into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort, garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.
Nabak gimchi looks similar to dongchimi in form but is commonly consumed during spring and summer, whereas dongchimi is most commonly eaten in winter. Besides, chili pepper powders is added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.
The term nabak originated from nabaknabak which is an adverb in Korean language and means "making flattened or slicing thinly".
