Refreshing Dongchimi: A Guide to Making Traditional Korean Radish Kimchi
Refreshing Dongchimi: A Guide to Making Traditional Korean Radish Kimchi
Crafting Delightfully Cool Dongchimi for the Winter Season
As winter arrives, nothing complements the season quite like a bowl of invigorating Dongchimi! This traditional Korean radish kimchi, with its slightly frozen broth, offers a wonderfully refreshing sensation that is perfect for a cold day. The crisp, tangy, and subtly sweet flavors of freshly made Dongchimi are truly unparalleled. Enjoy the satisfaction of making this wholesome winter staple yourself!
Main Ingredients- 20kg Korean Radish (Choose fresh, firm radishes without blemishes)
- 100g Dried Jujubes (Wash clean)
- 200g Young Green Onions (Trim and wash)
- 100g Whole Garlic (Peeled and thinly sliced)
- 50g Ginger (Wash clean and thinly sliced)
- 100g Cheonggak (A type of seaweed, wash thoroughly)
- 4 Apples (Core removed and cut into pieces)
- 4 Pears (Core removed and cut into pieces)
Seasoning and Brining- 500g Coarse Sea Salt (for salting the radish)
- 100g Coarse Sea Salt (for adjusting seasoning, added after 3 days)
- 3 Tbsp Sugar (or Dongwon, for sweetness adjustment)
- 500g Coarse Sea Salt (for salting the radish)
- 100g Coarse Sea Salt (for adjusting seasoning, added after 3 days)
- 3 Tbsp Sugar (or Dongwon, for sweetness adjustment)
Cooking Instructions
Step 1
Prepare the radishes meticulously. For Dongchimi, select radishes that are smooth and free from any damage. Carefully trim off any rough ends or small roots with a knife. Wash them thoroughly under running water to remove all dirt. It’s best to proceed to the next step while the radishes still have a bit of moisture on them.
Step 2
Salting the Radish: While the radishes are still slightly moist from washing, roll them evenly in coarse sea salt. Ensuring the salt adheres well to the surface is key. Place the salted radishes snugly in a kimchi container or large pot, layering them. Let them sit for 3 days to salt. During this time, the radishes will release their natural moisture and become tender. Do not discard the brine released by the radishes; it will be used later. Avoid draining the radishes completely.
Step 3
After 3 days, neatly arrange the now-tenderized radishes back into the kimchi container. Pour about one-third of the brining liquid that was released by the radishes into the container. This ensures the radishes are well-submerged, which aids in the fermentation and development of flavor.
Step 4
Prepare the other ingredients. Core the apples and pears and cut them into bite-sized pieces. Rinse the Cheonggak seaweed thoroughly in cold water multiple times to remove any grit or impurities, as it can sometimes carry a slight ocean aroma. Peel and thinly slice the garlic and ginger. Wash the jujubes clean. Preparing all ingredients neatly is crucial for a delicious Dongchimi.
Step 5
If you are making a large batch, dividing the ingredients among multiple containers can be practical. Since I divided the 20kg of radish into two containers, I also halved all the other prepared ingredients. For better distribution and easier removal later, it’s helpful to place the garlic, ginger, Cheonggak, and jujubes into separate mesh bags or cheesecloth pouches.
Step 6
Arrange all the prepared ingredients on top of the radishes in the kimchi container. Dissolve 3 tablespoons of sugar (or Dongwon) in one cup of water and pour this mixture evenly into both containers. Add enough water to fully submerge the ingredients. Finally, sprinkle about 50g of coarse sea salt into each container, distributing it over the ingredients. After about 3 days, taste the Dongchimi and adjust the seasoning if necessary. If it’s too bland, add more salt. However, if the flavor is already perfect, refrain from adding more salt. It’s essential to taste and adjust as you go!
