It is made of
Korean radish and
napa cabbage (called
baechu () in
Korean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables and
spices such as
cucumber,
scallion,
Java water dropwort (called
minari () in Korean), 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. Chili pepper powder is added to make
nabak kimchi, resulting in a rose pink color as opposed to the white-colored
dongchimi. The term
nabak originated from
nabaknabak () which is a Korean
adverb for "making flattened" or "slicing thinly". == References ==