Dongchimi || Radish Water Kimchi, 盐水萝卜辛奇, 水蘿蔔辛奇, 大根の水キムチ, 동치미 2

Dongchimi is a traditional Korean winter kimchi made with radishes, various vegetables, and a spicy, sour brine. It’s a refreshing and healthy side dish that is often served during the cold winter months.

Ingredients:

• Radishes: 10
• Salt: 5 cups
• Mustard greens: 1 bunch
• Pickled red peppers: 3 cups
• Green onions: 1/2 bunch
• Garlic: 2 cloves
• Ginger: 3 slices

Instructions:

1. Prepare the radishes: Choose small, smooth radishes. Clean them thoroughly and rub them with salt. Place them in a large jar.
2. Prepare other vegetables: Select firm green chili peppers, and soak them in lightly salted water until they turn slightly yellow. Tie mustard greens and green onions into small bundles after briefly salting them.
3. Prepare the spices: Slice garlic and ginger thinly, then wrap them in cheesecloth.
4. Layer the ingredients: Place the spice-wrapped bundle at the bottom of the jar. Layer the radishes, mustard greens, green onions, and pickled red peppers.
5. Make the brine: Add water to the radish brine to adjust the saltiness. Strain the brine through a fine sieve and pour it over the ingredients in the jar.

Notes:

• Salting: The salting process is crucial for developing the sour flavor of dongchimi. Adjust the amount of salt according to your taste.
• Fermentation: The fermentation time can vary depending on the temperature. Typically, dongchimi is fermented at room temperature for a few days, then moved to a colder place to slow down the fermentation process.
• Serving: Dongchimi is best served chilled. The radish and other vegetables become softer and more flavorful as the fermentation progresses.

Additional tips:

• Vessel: Use a clean glass or ceramic jar to ferment the dongchimi.
• Weight: Place a heavy object on top of the vegetables to keep them submerged in the brine.
• Taste: Taste the dongchimi periodically to check the flavor. If it’s too salty, add more water. If it’s not sour enough, let it ferment for a longer period.

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