Dongchimi, or radish water kimchi, is a refreshing and subtly spicy Korean staple that's surprisingly easy to make at home. This clear, light kimchi relies on the natural sweetness of the radish and a delicate balance of flavors, offering a crisp and refreshing counterpoint to richer Korean dishes. Unlike its spicier cousins, dongchimi boasts a lighter, more delicate taste profile, making it perfect for both everyday meals and special occasions. Its clean, bright flavor profile complements a wide range of foods, from grilled meats to hearty stews.
The beauty of dongchimi lies in its simplicity. With just a few readily available ingredients and a bit of patience, you can create a jar of this delicious kimchi that will brighten up any meal. Ready to dive into the simple steps that will transform ordinary radishes into a culinary masterpiece? Let's begin with the detailed, step-by-step recipe below.
Tools Needed
- Bowl
- Glass jar or container
Ingredients
- Korean Radishes: 2 medium
- Sea Salt: 6 tablespoons
- Red Hot Peppers: 2
- Green Hot Peppers: 2
- Asian Pear: 1
- Onion: 1
- Green Onions: 6
- Garlic Cloves: 20, peeled
- Ginger: 1/8 cup, sliced
- Sugar: 2 tablespoons
- Water: 10 cups
Step-by-Step Instructions
Step 1. Prepare and Salt the Radishes
- Prepare 2 medium-sized Korean radishes. Peel and remove any bad parts.
- Cut the radishes into 2-inch long sticks, about ½ inch thick. Place in a bowl and sprinkle with 6 tablespoons of salt. Mix well and set aside for 35 minutes.
Step 2. Prepare Vegetables and Combine
- 2 red and 2 green hot peppers, 1 Asian pear (quartered), 1 onion (quartered), 6 green onions (2-inch lengths), 20 peeled garlic cloves, 1/8 cup sliced ginger.
- After 35 minutes, drain the salted water from the softened radishes. Add the radishes and prepared vegetables to a large bowl.
- Add 10 cups of water, 2 tablespoons of sugar to the bowl and mix everything together.
Step 3. Ferment and Store
- Transfer the kimchi to a glass jar or container. Leave at room temperature for one day, then refrigerate.
Step 4. Enjoy!
- Allow to ferment for 15-20 days. The radish will lose its bitterness, and the broth will develop a slightly sour and salty flavor.
Read more: Oksusu Cha (Korean Corn Tea): A Simple & Flavorful Recipe
Tips
- If the kimchi broth is too salty initially, don't worry. The flavor will balance after fermentation. You can always dilute with cool water later.
- Ensure the radishes are properly salted; this prevents spoilage. If the kimchi spoils, it is likely due to insufficient salting.
- Enjoy the kimchi with hot sweet potatoes or chestnuts, or use the broth for cold noodles.
Nutrition
- N/A
FAQs
1. How long does it take for Dongchimi to ferment?
Dongchimi needs at least 3-5 days of fermentation in a cool place to develop its best flavor. Longer fermentation will result in a more sour taste.
2. Can I use other vegetables besides radishes?
Yes! You can add other vegetables like cucumbers, green onions, or even a few small pieces of Korean pear for added flavor and texture.
3. What if my Dongchimi doesn't ferment?
Make sure your water is clean and you've used the correct amount of salt. Temperature also plays a role; a consistently cool temperature is ideal for fermentation. If it's too warm, the fermentation might be slow or fail.
Making your own Dongchimi is incredibly rewarding, offering a delicious and healthy side dish to your meals. Enjoy the refreshing taste of this homemade kimchi, and don't be afraid to experiment with different ingredients to personalize your recipe. Now, get ready to savor the crisp, clean flavors of your perfectly fermented Dongchimi!