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nabak kimchi
''Nabak kimchi'' is a watery kimchi, similar to ''dongchimi'', in Korean cuisine. It is made of thinly sliced Korean daikon and Napa cabbage (called ''baechu'', hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called ''"minari"'', 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.〔 (Nabak kimchi ) at Doosan Encyclopedia〕
''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'' (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".〔(【引用サイトリンク】publisher=Tteok & Kitchen Utensil Museum )〕
==References==
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抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「nabak kimchi」の詳細全文を読む
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