Today, I will introduce a winter kimchi that Koreans enjoy a lot. It is the radish water kimchi called Dongchimi. I think that this is one of the easiest types of kimchi that you can make. Simply cut up the ingredients and then mix them with salt and water. You don’t even need fish sauce or hot pepper powder, so it can be a perfect kimchi recipe for vegetarians or people who cannot eat spicy food. 🙂 Please try it this winter. Then, let’s get started.
Yield: 1 Gallon
Short Korean Lesson
- Mul (물) = Water
- Bul (불) = Fire
- 2 Medium-sized Korean Radishes (About 4 lb)
- 10 Cups Water
- 6 Tbsp Sea Salt (About ⅓ Generous Cup)
- 1 Asian Pear
- 1 Onion
- 20 Garlic Cloves
- 6 Green Onions
- ⅛ Cup Ginger
- ⅛ Cup Sugar
- 2 Red Hot Peppers
- 2 Green Hot Peppers
Obtain about 2 medium-sized Korean Radishes, or about 4 pounds.
Peel the radish and remove any bad parts.
Cut the radish into sticks 2 inches in length and half an inch in thickness.
Place the radishes in a bowl and sprinkle 6 Tbsp of salt on top (about ⅓ generous cup). I recommend using sea salt. Mix the salt with the radish, and then set it aside for about 35 minutes.
Meanwhile, prepare the other vegetables. Cut 1 Asian pear and 1 onion into quarters. Prepare 20 peeled garlic cloves. Wash 2 red hot peppers and 2 green hot peppers. These peppers impart good flavor to the kimchi, but they do not make the kimchi spicy at all. However, if you are afraid to use them, you can skip them. Chop 6 green onions into 2 inch lengths. Slice ⅛ cup of ginger into ¼ inch slices.
After 35 minutes, drain the salted water from the radish. You will get about 1 cup of liquid from it. Discard the salt water.
In a big bowl, add the salted radish and the vegetables you prepared.
Pour 10 cups of water in the bowl.
Add ¼ cup of sugar and mix everything together.
Leave it at room temperature for a day and then place it in the refrigerator. It will take about 15-20 days to properly ferment. After it has finished fermenting, the radish will not have the bitter flavor anymore like it did when it was raw, and the kimchi broth will have a slightly sour and salty flavor combined with all of the other flavors from the onion, green onion, garlic, ginger, pear, and peppers.
In the cold winter, this cool water kimchi tastes awesome with hot steamed sweet potatoes or baked chestnuts. You can also use this kimchi broth for cold noodles. When you taste the broth right after making it, you might think it is way too salty. But, do not worry and please, leave it that way. Once it is fermented, it gets the right flavor. If the broth is not salty enough in the beginning, the radish will not taste good when it’s fermented, and it may spoil. Once it is ready to eat, if the broth is still too salty for your tastes, you can mix the broth with some cool drinking water and adjust the saltiness to your tastes. Anyway, oh my! The kimchi tastes great once it has fermented. Enjoy~ 🙂