Refreshing Radish Kimchi (Dongchimi) Recipe
Refreshing Radish Kimchi (Dongchimi) Recipe
How to Make Easy Radish Water Kimchi (Dongchimi) at Home
Discover how to make a deeply refreshing and crisp radish water kimchi (Dongchimi) using the perfect combination of radish and cider. Its unique tangy broth is perfect to whet your appetite!
Main Ingredients- 500g Radish (about 1 medium radish)
- 500ml Cider (sparkling beverage)
- 4 cups Water (approx. 800ml)
- Coarse Sea Salt (for brining) to taste
Cooking Instructions
Step 1
First, peel the skin off the radish, the main ingredient for Dongchimi. Wash it under running water and pat it dry.
Step 2
Cut the peeled radish into bite-sized sticks. Sprinkle 2 tablespoons of coarse sea salt evenly over the radish pieces and let them brine for about 30 minutes. It’s even better if you toss them once halfway through. They are properly brined when they become translucent as they release water.
Step 3
Slice the garlic cloves thinly or lightly crush them with the side of a knife. Slice the ginger into thin pieces, similar in size to the garlic. Slicing them thinly helps infuse the broth with their aroma.
Step 4
Trim the roots of the green onions and remove any yellowed leaves. Cut them into about 5cm (2-inch) lengths. You can use them as is, or tie them into bundles if you prefer.
Step 5
Wash the Korean green chili peppers and cut them in half lengthwise. Scrape out the seeds with a spoon if you prefer less heat. If you enjoy spicy food, leave the seeds in or adjust the quantity.
Step 6
Slice the red chili pepper diagonally into decorative pieces. This adds a beautiful color to the Dongchimi broth.
Step 7
After the radish has brined for 30 minutes, rinse it lightly under clean water to remove excess salt if desired, and then gently squeeze out the excess water. (You can skip rinsing if you prefer a saltier flavor.)
Step 8
Now, prepare your container for the Dongchimi. Place the sliced garlic and ginger at the bottom of a clean container. This step adds a fragrant depth to the broth.
Step 9
Add the brined radish on top of the aromatics. Pour in the brine (the liquid from when you salted the radish) as well. This brine contributes significantly to the rich flavor of the Dongchimi.
Step 10
Arrange the radish pieces evenly in the container. It’s best not to pack them too tightly; leave a little space for the liquid to circulate.
Step 11
Pour in the 500ml of cider. The cider will permeate the radish, creating a wonderfully crisp and slightly effervescent taste.
Step 12
Garnish the top with the prepared green onions, red chili pepper, and Korean green chili peppers. Isn’t the color beautiful?
Step 13
Finally, add 4 cups of water (approx. 800ml) to create the broth. This helps balance the overall seasoning.
Step 14
Taste the broth and adjust the seasoning with more sea salt if needed. If you prefer a tangier flavor, you can add a little vinegar at this stage, though the cider usually provides sufficient tartness.
Step 15
Close the lid and let it ferment at room temperature for 2-3 days. The fermentation time can vary depending on the ambient temperature, so tasting it periodically is key to finding your perfect level of ripeness. Once it has developed a delicious flavor, store it in the refrigerator and enjoy it chilled. It’s the perfect refreshing dish for hot days!
