Traditional Korean Dongchimi Recipe: Refreshing Radish Water Kimchi

Ingredients

  • 2 large Korean radishes (daikon) - about 4.5 pounds in total
  • 2 tablespoons coarse sea salt
  • 10 cloves garlic, peeled
  • 1 large onion, peeled and quartered
  • 2 fresh red chili peppers
  • 2 fresh green chili peppers
  • 2 Asian pears, peeled and quartered
  • 1 large ginger root, about 2 inches, peeled and sliced
  • 2.5 liters of water
  • 1 bunch of green onions, cut into 2-inch pieces

Steps and instructions

  1. Wash the radishes thoroughly and peel them. Cut the radishes into 1.5-inch cubes.
  2. Put the radish cubes into a large bowl, sprinkle the coarse sea salt over them, and mix well. Let the radishes sit for about an hour until they start to sweat.
  3. Prepare the other ingredients while the radishes are sitting. Slice the garlic cloves, quarter the onion, slice the chili peppers, quarter the Asian pears, and slice the ginger root.
  4. Arrange the radish pieces and all other prepped ingredients into a large, clean jar.
  5. Pour the water into the jar, ensuring that all the ingredients are submerged. The water level should be about 1 inch below the rim of the jar.
  6. Seal the jar tightly and leave it in a cool, dark place for about a week to ferment.
  7. After a week, open the jar and add the green onions. Seal the jar again and leave it for another day to ferment.
  8. Check the taste of the dongchimi. It should be tangy, salty, and refreshing. If the taste is to your liking, you can start to consume it. If not, you can ferment it for a few more days.
  9. Store the dongchimi in the refrigerator. It can be kept for up to a month. Serve it cold.

Tools for making

Recipe variations

  • Add sliced radish greens for added texture and flavor.
  • Include Korean pear instead of Asian pear for a slightly different taste.
  • Experiment with different types of chili peppers for varying levels of spiciness.
  • Try adding a small amount of fish sauce or shrimp paste for a hint of umami flavor.
  • Include sliced carrots or cucumbers for additional crunch.
  • For a vegetarian version, omit the fish sauce and shrimp paste and use a vegetable-based broth instead of water.
  • Add a few slices of Korean mustard greens (gyeoulbaechu) to enhance the flavor profile.
  • Include a small amount of sugar or honey to balance the tanginess.
  • Add a few whole black peppercorns or chili flakes for a touch of heat.
  • Experiment with different fermentation times to achieve the desired level of sourness.

Recipe overview

Dongchimi is a traditional Korean radish water kimchi that is loved for its crisp, clean, and refreshing taste. This dish, often served cold, is perfect for offsetting spicy, rich, or greasy foods. A key feature of dongchimi is its delightful broth which can even be used as a flavoring for soups or cold noodles. This recipe will guide you through the simple process of preparing your own homemade dongchimi. Over a span of around a week, you'll see your radishes transform into a crunchy, tangy, and slightly spicy delicacy. With just a few key ingredients - Korean radishes, garlic, onion, chili peppers, Asian pears, ginger, and green onions - you can create a delicious and healthy dish that's sure to be a hit with friends and family.

Common questions

  1. How long does it take for the radishes to sweat? - The radishes should sit for about an hour until they start to sweat.
  2. How long should I let the dongchimi ferment? - The dongchimi should ferment for about a week in a cool, dark place. After adding green onions, it should be left for an additional day to ferment.
  3. How can I tell if the dongchimi is ready to consume? - Check the taste of the dongchimi. It should be tangy, salty, and refreshing. If the taste is to your liking, it is ready to consume. If not, you can ferment it for a few more days.
  4. How long can I store the dongchimi? - The dongchimi can be stored in the refrigerator for up to a month.

Serving dishes and utensils

  • Large bowl - for soaking and mixing the radishes with salt
  • Knife - for peeling and cutting the radishes, ginger, and other ingredients
  • Cutting board - to provide a surface for cutting and preparing the ingredients
  • Large, clean jar - for fermenting and storing the dongchimi
  • Measuring spoons - to accurately measure the coarse sea salt
  • Peeler - for peeling the radishes, Asian pears, and ginger
  • Jar opener - to help open the tightly sealed jar after fermentation
  • Refrigerator - for storing the dongchimi after fermentation

Origin stories

Dongchimi is a traditional Korean dish, a variety of kimchi made during the winter months. The name "Dongchimi" literally translates to "winter radish water," which aptly describes this dish. As the cold winter arrives, households across Korea prepare for kimjang, the annual kimchi-making tradition. Dongchimi, with its clear, refreshing broth and crunchy radishes, serves not only as a beloved side dish but also as a crucial ingredient in various winter delicacies. It is said that the flavors of this dish are so intrinsically connected to the winter season that, in olden days, some would bury the jar in the ground to capture the cold essence of winter, enhancing its taste. This process, deeply rooted in Korean history and culture, reflects the wisdom of utilizing seasonal produce and the natural environment.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.