Dongchimi (Korean Radish Water Kimchi)

Dongchimi served in clear chilled brine with sliced Korean radish and greens

Dongchimi (Korean Radish Water Kimchi)

A crisp Korean radish water kimchi (dongchimi) made with a clean brine, winter greens, and natural fermentation. It takes only minutes of prep and develops a refreshing, tangy flavor as it chills. Naturally vegan-friendly.

Course Kimchi, Side Dish

Cuisine Korean

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword dongchimi, Korean dongchimi, Korean radish kimchi, Korean traditional kimchi, Korean winter radish, mu water kimchi, radish water kimchi, vegan kimchi, water kimchi, winter kimchi

Prep Time 15

fermentation time 11

Total Time 11 15

Servings people

Calories 26

Author Hyegyoung K. Ford

Equipment

1 kimchi container 10 liter (about 10 quarts)
1 tea filter bag

Ingredients

Radish & Greens

8½ lb (4 kg) korean radish green part optional
5 oz (150 g) mustard green
3½ oz (100 g) green onion

Salt & Aromatics

1 cup (230 g) Korean coarse sea salt
10 salted pickled chilies or 10 fresh green chilies (see note below)
1 about 1 ⅛ lb (500 g) Korean pear seeded and cut into 8 wedges
20 cloves garlic
2 tbsp (12 g) minced ginger

Dongchimi Brine

4 liter (4 qt) artisan mineral water
4 tbsp (60 ml) korean plum extract (maeshil-cheong)
2 tbsp (28 g) Korean coarse sea salt

Instructions

If the radish comes with its greens, trim the greens discarding the tough outer leaves and keeping the tender center leaves. Scrub the radish well and do not peel.
Cut each radish in half lengthwise. While the surface is still wet, rub with Korean solar sea salt to coat evenly. Place the radish halves in a large bowl or kimchi container and sprinkle additional salt on top.
Let the radish brine for 2-3 hours. During the last 30 minutes, add the reserved radish greens and lightly salt them. Place a heavy plate or bowl on top to press everything down.
Transfer the salted radish and greens to a clean kimchi container without rinsing.
Add Korean pear wedges, garlic cloves, chilies, and ginger (place grated ginger in a tea bag for a clearer brine).
To make dongchimi brine: In a large bowl, mix 1 liter of mineral water with plum extract and 2 tablespoon of salt. Pour this over the radish, then add enough additional water to fully submerge everything.
Top the radish with mustard greens, radish tops, and green onion. Sprinkle a little more salt, then weigh everything down with a plate or bowl to keep the radish submerged. Taste the brine. It should be slightly saltier than you want in the finished kimchi. It will naturally dilute as it ferments. Add more salt if needed.
Leave the container at room temperature for 4–5 days, until the brine tastes lightly tangy and small bubbles appear on the surface.
Once fermented, transfer the container to the refrigerator. Dongchimi will continue to develop flavor as it chills and is best after another week in cold storage. To serve, slice a radish half and ladle the chilled brine over the top with a few greens. When stored in an air-tight container and kept fully submerged in the brine, dongchimi will stay fresh for up to 3 months.

Video

Notes

Korean salted pickled peppers (gochuji) are different from vinegar-based pickled chilies. They’re preserved mainly with salt and are traditionally used for making kimchi and other fermented dishes. If you’re using fresh chilies instead, poke a few holes with a fork so they absorb the brine more easily.

Nutrition