 "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".