Korean White Radish Kimchi Dongchimi

A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.
Prep Time: 15 minutes
8 Medium Korean radishes (if you can’t find, use Daikon), peeled and sliced into 1 inch pieces
6 Tbsp sea salt
4 Tbsp sugar
4 cloves of garlic, peeled and thinly sliced
3-4 green onions, sliced into 2 inch pieces
10 cups of water (about 2 quarts)
Carrots, chili peppers, or Asian pears (optional)
Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.

After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.

Add liquid to salted radishes, garlic, green onions, and any other vegetables you are using. Let stand for 1-2 days at room temp.

When broth has achieved a tart, vinegary flavor, store in refrigerator.

To serve, ladle vegetables and generous amount of broth into a cup or small bowl.

(Serves 12)

*It’s best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.

View related Korean Foods cooking video recipe below. No longer available


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