dongchimi

Quick dongchimi

Korean white radish, mu (무)

chili peppers (thinly sliced)

scallions

sugar (optional if your radish is bitter)

Korean pear (or 1 small Asian pear

plump garlic cloves

ginger piece

onion

glutinous rice powder (to make a paste with 1 cup water)

salt (Use less (about 25% less)

Clean the radishes by scrubbing with a brush and/or scratching off the impurities with a small knife. Peel the skin only if necessary. The skin is packed with nutrients. Cut each radish crosswise into about 2-inch logs. Then cut each log into 1/2-inch thick pieces and then each piece into 1/2-inch thick sticks, placing in a large bowl.

Sprinkle about 2 tablespoons of salt and optional 1 tablespoon sugar (use it if your radish is bitter) over the radishes and toss well to coat evenly. Let sit for about 30 - 40 minutes until the radish sticks have softened and released some liquid. Drain, saving the liquid in a bowl or pot you&#39;ll be using to make the brine. Do NOT rinse the radish. Place the radish in the jar or kimchi container.

If using the optional cabbage, rinse the cabbage, and cut each leaf of the cabbage into 2-inch long and 1/2 - 1-inch pieces.

Dissolve 1 tablespoon of salt in a cup of water and pour over the cabbage. Stir to coat the cabbage pieces with salt water. Let sit for 30 to 40 minutes until softened. Rotate the bottom ones to the top once or twice midway through the process. Drain, saving the liquid in a bowl or pot you&#39;ll be using to make the brine. Do NOT rinse the cabbage. Place the cabbage in the jar or kimchi container.

While the radish is salting, whisk together the glutinous rice powder and 1 cup of water, and simmer over low heat, stirring occasionally, until the mixture thickens into a thin paste. Set aside to cool it.

Place the pear (or apple), garlic, ginger and optional onion in the blender. Add 1/2 cup water. Puree it as fine as possible. Run it through a fine strainer to remove leftover solids for cleaner broth, if desired.

To make the brine, add about 9 cups of water to the reserved liquid from salting the radish and cabbage. Add the aromatic vegetable puree and glutinous rice paste. Stir in salt, starting with a tablespoon. Stir well to dissolve the salt, and taste it before adding more salt.

Place the salted radish and cabbage in a jar or air-tight container. Add the scallion and peppers. Pour the brine over. Stir well together. Taste the brine. Add more salt if necessary. If the brine is too salty, add more water to dilute. It should be a tad salty to eat as is.

Leave it out at room temperature for a full day or two until bubbles rise through the brine. Taste again and add more salt if necessary or add more water if too salty. Then, store in the fridge. Although you can start eating it any time at this point, it will need about a week or two in the fridge to fully develop the acidic, tangy flavors. It keeps well for several weeks in the fridge. Stir from the bottom each time you ladle the broth from the jar or container to serve.

Total time does not include fermentation time. Refer to the recipe card regarding fermentation.

Korean Radish Water Kimchi

1 (1 1/2 to 2 lbs) Korean radish

coarse sea salt

white granulated sugar

green onions

Korean pear

apple

garlic

ginger

water

Place the cut up radish pieces into a large bowl and sprinkle the coarse sea salt and sugar over the top. Using your hands, gently mix and let sit for 30 minutes.

While you are waiting, make the brine. Blend all of the brine ingredients together in a high speed blender or food processor. Remove the chunky parts of the brine and into a cheese cloth. Squeeze and save all of the liquid brine. Strain everything else through a sieve or fine mesh strainer, and into something with a spout so you can transfer into the jar easily.

After 30 minutes, rinse the radish under cold running water a few times to remove any salt and sugar. Place the radishes, along with the green onions and chili peppers into a jar or container. Pour the brine over the top and seal closed.

Fermentation: Leave your jar/s at room temperature for 1 day and then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. You may notice some bubbles in the broth. That means it’s fermenting well! Dongchimi should be good for 3 to 4 weeks when refrigerated.

How to make Korean radish water kimchi - dongchimi

Easy Dongchimi

Korean radish (or daikon radish (1.8 pounds))

Tbsp coarse sea salt

Tbsp sugar ((raw))

1-3 chilies

Korean pear (/ nashi

150 g red apple ((royal gala

g onion (, peeled (1.8 ounces))

g garlic (, peeled (0.7 ounces))

g ginger (, peeled (0.5 ounces))

Wash the radish thoroughly and peel the skin. Slice them into 5cm / 2 inch sticks and place them into a mixing bowl. Add 2 Tbsp coarse sea salt and 2 Tbsp sugar then gently mix them well. Rest it for 30 mins allowing the radish to soften.

Rinse the radish under cold running water a few times to remove any residue salt and sugar. Drain away excess water on a sieve for 5 mins.

Place the radish, green onion and chilies (if adding) into the kimchi container. As an indicator, I used a 5 L container and it was only half full.

Blend the kimchi brine ingredients in a mixer or food processor until pureed. Strain the pureed kimchi brine through the cheese cloth / muslin cloth and catch any liquid that comes out of it into the kimchi container (from step 3). Squeeze out all the juice from the cloth into the kimchi container. Discard any chunky leftovers.

Close the kimchi container and leave it at room temperature for 18 hrs to 24 hrs depending on your room temperature, then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. (You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be good for 3 to 4 weeks when refrigerated. If you don’t mind the sour taste you can keep it even longer.

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Quick dongchimi

Korean Radish Water Kimchi

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