Refreshing Summer Dongchimi (Radish Water Kimchi)
Easy Summer Dongchimi Recipe Using Cider (Similar to Dakgalbi House Water Kimchi)
Let’s make a super simple Dongchimi that’s perfect for summer. Enjoy the crisp radish and tangy broth!
Ingredients
- 1/2 Korean radish
- 2 Cheongyang peppers (spicy peppers)
- 1 Tbsp grated ginger
- 3 Tbsp minced garlic
- 1 cup cider (sweet carbonated apple drink)
- 800ml water
- 1/2 cup sugar
- 1/3 cup salt
Cooking Instructions
Step 1
We’re going to make a crisp and refreshing radish water kimchi (Dongchimi) that’s perfect for the summer heat. It’s known for its clean broth, similar to what you find at dakgalbi restaurants.
Step 2
Place 1 Tbsp of grated ginger and 3 Tbsp of minced garlic into a mesh spice bag or cheesecloth. This will help infuse the broth with flavor while making it easy to remove later.
Step 3
In a large bowl, combine 800ml of water, 1/2 cup of sugar, and 1/3 cup of salt. Stir well until the sugar and salt are completely dissolved. This forms the base of our Dongchimi brine.
Step 4
Now, add 1 cup of cider to the mixture. The carbonation in the cider will add a delightful fizz and tang to the kimchi as it ferments, giving it a professional, refreshing taste. Stir everything together.
Step 5
Add the spice bag containing the ginger and garlic into the brine. This method ensures a consistent flavor infusion without having loose bits of garlic and ginger floating around.
Step 6
Slice the Cheongyang peppers diagonally and add them to the bowl. Also, add the radish pieces, which should be cut into bite-sized pieces. Mix all ingredients thoroughly in the brine. Let this mixture ferment at room temperature for 2-3 days. Once it has fermented to your liking, store it in the refrigerator to chill and enjoy. The fermentation time may vary depending on the ambient temperature.
Step 7
And there you have it – delicious, crisp summer Dongchimi is ready! Enjoy this refreshing dish with its clear, flavorful broth.
