Crisp and Refreshing Radish Dongchimi
Crisp and Refreshing Radish Dongchimi
Making Dongchimi with Radish Greens: A Special Recipe
Try making delicious Dongchimi with the crunchy texture of radish greens! The refreshing broth is exceptional!
Main Ingredients- 1 bunch of radish greens (about 1kg)
- 2 cups coarse sea salt (about 200g)
- 2 handfuls of green onions (about 100g)
- 8 pickled chili peppers (optional)
Seasoning Ingredients- 1/2 pear
- 1 onion
- 1 piece of ginger (about 20g)
- 2 Tbsp minced garlic (about 30g)
Dongchimi Brine Seasoning- 4 liters water
- 3 ladles coarse sea salt (about 60g)
- 4 ladles sugar (about 80g)
- 1/2 pear
- 1 onion
- 1 piece of ginger (about 20g)
- 2 Tbsp minced garlic (about 30g)
Dongchimi Brine Seasoning- 4 liters water
- 3 ladles coarse sea salt (about 60g)
- 4 ladles sugar (about 80g)
Cooking Instructions
Step 1
First, trim the radish greens and peel the skin off the radish parts. Sprinkle 2 cups of coarse sea salt evenly over each radish green, salting them. Let them salt for about 2 hours. Ensure the salt is sprinkled thoroughly on the leaves as well for even salting.
Step 2
About 1 hour after you start salting the radish greens, prepare 2 handfuls of green onions. Add the green onions to the brine released from the radish greens and salt them for just 5 minutes. This will soften them slightly, preventing them from tearing when you roll them up later.
Step 3
After 5 minutes of salting, lightly squeeze out the water from the green onions and roll them up tightly, like making sushi rolls. Rolling them neatly will make them look appealing inside the Dongchimi.
Step 4
Peel and chop half a pear and one onion into manageable pieces, then blend them together in a blender. Blending them finely will result in a clearer broth.
Step 5
Pour the blended pear and onion mixture into a cheesecloth or fine sieve. Squeeze by hand to extract only the clear juice, discarding the pulp. Ensure no solids get into the juice.
Step 6
Now, let’s make the Dongchimi brine. In a large container, add 4 liters of water. Dissolve 3 ladles of coarse sea salt and 4 ladles of sugar completely in the water. Stir well until the salt and sugar are fully dissolved.
Step 7
While the brine is dissolving, peel and thinly slice 1 piece of ginger. Place the sliced ginger and 2 Tbsp of minced garlic into a mesh bag or a small pouch made of cheesecloth. This prevents them from floating in the broth and makes them easy to remove later.
Step 8
After 2 hours of salting, the radish greens should be well-softened. Do not rinse them. Place the salted radish greens directly into a clean kimchi container, layering them neatly. Not rinsing them helps the seasoning to penetrate properly, resulting in a delicious Dongchimi.
Step 9
Arrange the rolled green onions attractively on top of the radish greens in the container. Place the mesh bag containing ginger and garlic on top as well.
Step 10
Pour the strained pear and onion juice evenly over the ingredients in the container. If there’s any salted water remaining from salting the radish greens, add it in as well to enhance the umami flavor.
Step 11
Finally, pour in the prepared brine (4 liters of water, 3 ladles of coarse sea salt, 4 ladles of sugar). Ensure the brine fully submerges all the ingredients.
Step 12
Add about 8 pickled chili peppers on top of the Dongchimi for color and a hint of spice (optional). Let it ferment at room temperature for 1-2 days, then transfer to a kimchi refrigerator to chill and mature before serving. The flavor will deepen over time, so enjoy!
