Side Dishes

Omija Low-Sodium Nabak Kimchi

Name: Omija Low-Sodium Nabak Kimchi
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Napa cabbage; 5 g Kohlrabi; 2 g Cucumber; 2 g Carrot; 1 g Thin green onion (silpa); 1 g Green and red chili peppers; 5 g Lemon; 5 g Omija extract; 30 g Vinegar; 5 g Sugar; 10 ml Water

오미자저염나박김치

A pink, sweet-tart water kimchi of thinly sliced napa cabbage, kohlrabi, cucumber, carrot, lemon and chilies in a pickling brine of vinegar, sugar and omija extract. Omija and vinegar give it plenty of flavor without any salt.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Slice the cabbage, kohlrabi, cucumber and carrot into thin squares.

Cut the lemon into ginkgo-leaf quarters, slice the red chili diagonally and cut the green onion into 1.5 cm lengths.

Mix the vinegar, sugar, water and omija extract into a sweet vinegar brine.

Add the vegetables, lemon, chilies and green onion to the brine and let it mature.

After maturing, add more omija extract depending on the color.

Serve in a bowl.

📊 Nutrition Facts (per serving)

43.05Calories (kcal)

9.8 gCarbs

0.42 gProtein

0.24 gFat

7.24 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.