Crispy and Refreshing Dongchimi (Radish Water Kimchi)
Crispy and Refreshing Dongchimi (Radish Water Kimchi)
How to Make Dongchimi Like on ‘Manmulsang’
This is a recipe for Dongchimi, a refreshing and crisp radish water kimchi that’s perfect to enjoy any time of year. Its clear and invigorating broth is exceptional, and when fermented properly, it develops a deep, complex flavor. It’s a wonderful accompaniment to holiday feasts or special meals, and this guide provides detailed steps to help you make it easily at home.
Main Ingredients- 5kg Korean radish for Dongchimi
- 1/2 bunch scallions (green onions)
- 1/2 bunch mustard greens
- 10-12 Cheongyang chili peppers
- 1 Pear
- 1 handful jujubes (red dates)
Radish Salting Ingredients- 1 cup coarse sea salt (approx. 200g)
Scallion & Mustard Green Brine- 1L water
- 3 Tbsp coarse sea salt
Dongchimi Brine- 1 cup coarse sea salt (approx. 200g)
- 25 cups water (total 5L)
Spice Pouch (Cheesecloth Bag)- 2 sheets dried kelp (dashima)
- 20g dried chili seeds
- 5 radish greens roots
- 50g sliced garlic
- 30g sliced ginger
- Cheesecloth or mesh bag (for spice pouch)
- 1 cup coarse sea salt (approx. 200g)
Scallion & Mustard Green Brine- 1L water
- 3 Tbsp coarse sea salt
Dongchimi Brine- 1 cup coarse sea salt (approx. 200g)
- 25 cups water (total 5L)
Spice Pouch (Cheesecloth Bag)- 2 sheets dried kelp (dashima)
- 20g dried chili seeds
- 5 radish greens roots
- 50g sliced garlic
- 30g sliced ginger
- Cheesecloth or mesh bag (for spice pouch)
- 1 cup coarse sea salt (approx. 200g)
- 25 cups water (total 5L)
Spice Pouch (Cheesecloth Bag)- 2 sheets dried kelp (dashima)
- 20g dried chili seeds
- 5 radish greens roots
- 50g sliced garlic
- 30g sliced ginger
- Cheesecloth or mesh bag (for spice pouch)
Cooking Instructions
Step 1
For the Dongchimi radishes, remove any tough radish greens. Scrape away any dirt clinging to the radish greens and the spaces between them with a knife, cleaning them thoroughly. Think of it like lightly peeling the surface.
Step 2
Rinse the prepared radishes thoroughly under running water to remove all dirt. It’s important to clean the outer surface meticulously.
Step 3
When making Dongchimi, do not peel the radish skin. Leaving the skin on helps the radish maintain its crisp texture and prevents it from becoming mushy as it ferments. Also, the radish greens you trimmed off can be added to the kimchi for a more refreshing broth flavor. Make sure to wash them well before adding.
Step 4
Now, let’s get the prepared radishes salted! Prepare a large basin or tray. Measure out 1 cup of coarse sea salt. This step is crucial for drawing out moisture and ensuring a crisp texture. Roll each radish in the salt, coating it evenly.
Step 5
Coat all the prepared radishes in salt using the same method. When the salt is evenly distributed, it draws out moisture through osmosis, resulting in a firmer, crunchier texture. Let them salt for about 8 hours. It’s beneficial to flip them once or twice during this time.
Step 6
Don’t discard the radish greens you trimmed while preparing the radishes. They are a valuable ingredient that will add wonderful flavor to your Dongchimi.
Step 7
It’s recommended to lightly blanch or boil the washed radish greens before adding them to the kimchi. This makes them softer and more delicious. While they can be added raw, boiling them prevents any raw taste and adds a tender texture.
Step 8
After salting for 8 hours, rinse the radishes lightly under running water to remove excess salt. Then, place them in a colander to drain. Be careful not to rinse too vigorously, as you want to retain some of the seasoned flavor that has permeated the radish.
Step 9
While the radishes are salting, trim and prepare the mustard greens and scallions. These vegetables will add a fragrant and fresh element to your Dongchimi.
Step 10
Prepare the brine for the scallions and mustard greens. Dissolve 3 tablespoons of coarse sea salt in 1L of clean water, stirring until the salt is completely dissolved.
Step 11
Add the trimmed mustard greens and scallions to the prepared brine and let them pickle for about 1 hour. Over-salting can make the kimchi too salty, so adhere to the time limit. If you add the scallions and mustard greens without pickling them, they can impart a raw flavor to the broth, so this step is essential.
Step 12
After 1 hour, lightly squeeze out the excess water from the pickled scallions and mustard greens. Avoid squeezing too hard, as this can make them mushy; a gentle squeeze is best. Bunch together the squeezed scallions, mustard greens, and one Cheongyang chili pepper, then tie them into small bundles. The Cheongyang peppers add a spicy kick and aroma. Adjust the quantity to your preference.
Step 13
Now, it’s time to make the spice pouch (using cheesecloth or a mesh bag) that will define the Dongchimi’s flavor. Place the dried kelp, radish green roots, chili seeds, sliced garlic, and sliced ginger into the cheesecloth or mesh bag and tie it securely. These aromatics will infuse the Dongchimi broth with a deep and refreshing taste. / Now, let’s make the Dongchimi brine. Prepare a large kimchi container or pot. In 1L of lukewarm water (about 5 paper cups), dissolve 1 cup of coarse sea salt (approx. 200g) completely. Once the salt is dissolved, add the remaining 4L of cold water (about 20 paper cups) and mix well. / It’s time to assemble everything in the kimchi container. Place the prepared spice pouch at the bottom of the container. Layer the Dongchimi radishes (salted for 8 hours) on top. In between the radishes, strategically place the tied bundles of scallions, mustard greens, and chili peppers. Peel and quarter the pear, removing the core and seeds (seeds can add bitterness), and add them to the container. Finally, scatter the handful of jujubes evenly. / Pour the prepared Dongchimi brine over the ingredients, ensuring they are submerged. Cover with a lid and let it ferment at room temperature in a well-ventilated, cool place for 15 to 20 days. After fermentation, store it in the refrigerator to enjoy chilled. The fermentation time may vary depending on the weather and temperature, so it’s good to taste the broth periodically to check the fermentation progress.
Step 14
And there you have it – delicious ‘Manmulsang’ Dongchimi is complete! The crisp radishes, fragrant vegetables, and refreshing broth come together to create the perfect side dish that will stimulate your appetite. Enjoy making and eating it!
