Dongchimi (Korean Radish Water Kimchi)

This dongchimi recipe keeps things simple: Korean radish, a clean brine, and time. The result is a chilled, vegan water kimchi with a crisp bite that cuts through BBQ, spicy dishes, or even works as a quick cold noodle broth. Hands-on prep is minimal.

Winter break at my grandparents’ house always came with two things: fire-roasted sweet potatoes and a chilled bowl of dongchimi (동치미). This simple radish water kimchi showed up only in winter, but its clean, tangy brine cut through the cold in a way I didn’t appreciate until I was older.

My grandma even used the brine to make cold noodle soup — unusual for winter, but surprisingly refreshing. As a kid, the pale radish in clear brine didn’t look exciting, yet I still reached for it like a snack. The crunch was bright and almost sweet, the kind of flavor only homemade food seems to have.

My mother made a large batch every winter, right next to her Kimjang cabbage kimchi. She followed my grandmother’s old-fashioned style: no fish sauce and no salted shrimp. “Let nature do the work,” she’d say. When I made my first batch the same way, it worked — clean, crisp, quietly perfect.

The Way I Make Dongchimi

Dongchimi changes from region to region, and every family has its own habits. It’s different from Nabak kimchi, which uses thinly sliced radish and a more seasoned brine, but they share the same clean, water-based style.

My method stays close to what I learned at home — simple, traditional, and built for long winter storage.

• I avoid using whole radishes because the brine takes too long to penetrate. In Korea, you’d choose cheonsu-mu (천수무), the classic winter radish, but it’s hard to find abroad. Using a good Korean radish cut in half lengthwise brines faster yet keeps its crunch for months.
• I never cut the radish into small cubes; they soften quickly and lose that winter-dongchimi snap.
• And I skip the fish sauce and salted shrimp entirely. With the right salt, a touch of maesil-cheong, and natural fermentation, the broth develops a sharp, refreshing taste — naturally vegan-friendly.

What You Need for Dongchimi

Korean Radish (mu, 무): Choose small, slender Korean radishes that feel firm and heavy. Look for green tops and smooth skin without cracks. Other radishes don’t hold their crunch or develop the same subtle sweetness. If you want a heartier radish dish, try my Kkakdugi (radish kimchi) recipe.

Korean Solar Sea Salt (Cheonil-yeom, 천일염): Use naturally aged, de-bittered Korean solar sea salt. It’s gentler and helps the brine ferment with a clean finish.

Water: Since dongchimi is a water-based kimchi, good water matters. Use artisan mineral water for the cleanest fermentation.

Korean Plum Extract (Maesil-cheong): Adds light sweetness to balance fermentation. Homemade or store-bought both work. Add 1–2 tablespoons of sugar if you prefer a rounder flavor.

Chili Peppers: Salted pickled chilies are traditional, but fresh green chilies are a simple substitute.

Add-Ins: Korean pear, mustard greens, green onion, radish stems, garlic, and ginger add depth and help cover the radish during fermentation.

How to make Dongchimi (Step-by-Step)

Prep the radish. If your radish has greens attached, trim the greens and set aside only the tender leaves in the center. Scrub the radish well and do not peel — the skin helps it stay crisp through long fermentation.

Salt and brine. Cut the radish in half lengthwise. While still wet, coat with salt generously and stack in a bowl or kimchi container and let them sit for 2-3 hours.

Salt the greens during the last 30 minutes and weigh everything down with a heavy plate so the salt draws out moisture evenly.

Build the flavor base. Transfer the radish and greens to a clean container without rinsing. Add pear, chilies, garlic, and aromatics. Place minced ginger in a small tea bag if you want a clearer broth.

Make the brine. Mix 1 liter of water with maesil-cheong and 2 tablespoons of salt, then pour over the radish. Add the remaining water to fully cover. I place the minced ginger in a tea bag so it infuses the flavor without clouding the brine.

Top with greens and press down so everything stays submerged. The brine should taste slightly saltier at this stage than you want in the final kimchi (Add more salt if needed). It naturally dilutes as the radish releases water.

Ferment at room temperature. Leave at room temperature for 4–5 days. Gentle bubbles indicate healthy fermentation. Foam is normal; skim if you prefer.

Move to cold storage. Once the brine tastes lightly tangy, transfer the container to the refrigerator. The flavor sharpens over the next several days and should be ready to eat.

Keeping Dongchimi Fresh in the Fridge

Refrigerator Storage: Once the dongchimi moves into fridge, it keeps well for several weeks to months. The radish stays crisp the longest during the first 3–4 weeks, and the flavor deepens slowly as it continues to ferment.

Keeping the Radish Crisp: Make sure all radish stays fully submerged in the brine to prevent softening.

When the Brine Tastes Flat: As the radish releases more liquid, the flavor can mellow — normal for long-stored dongchimi. A small pinch of salt or a splash of maesil-cheong can brighten it.

Refreshing the Brine: If the brine level drops, add cold water mixed with a tiny bit of salt. Avoid adding fresh raw ingredients at this stage. It can disrupt the fermentation.

Serving Ideas

When you’re ready to eat it, lift out a radish half, slice it, and ladle the chilled brine over the top with a few greens — simple and refreshing.

I grew up enjoying dongchimi with roasted Korean sweet potatoes, and I still like setting a small bowl on the table with Korean BBQ. The clean, icy broth resets your palate between rich or spicy bites.

It also makes an easy base for cold noodles. A handful of thin noodles, a few radish slices, and a ladle of brine turn into a light, cooling meal.

If you’re building out your winter kimchi collection, explore more in my Korean kimchi recipes category.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!