White Radish Kimchi, known as Dongchimi, is a delightful non-spicy variation of kimchi that boasts a refreshing vinegary and slightly sweet flavor. This particular kimchi falls under the “white” and “water” categories, among the hundreds of different types of kimchi in Korean cuisine. Dongchimi may require a few days of brining, but the process is simple, and the resulting kimchi lasts for an extended period in the refrigerator. Traditionally enjoyed during the winter, you can now savor the tart and invigorating taste of Dongchimi year-round, as radishes are widely available. With its tangy and refreshing taste, Dongchimi is a versatile side dish that complements various meals. During the summer, it’s particularly delightful as both a side dish and the base for cold noodles. Embrace the tradition and flavors of this white water kimchi as you embark on the journey of making this beloved Korean delicacy.
INGREDIENTS
- 8 medium Korean radishes (or 6 large daikon radishes), peeled and sliced into 1-inch pieces
- 6 tablespoons sea salt, divided
- 4 tablespoons sugar, divided
- 10 cups water, at room temperature
- 4 garlic cloves, thinly sliced
- 3 to 4 scallions, sliced into 2-inch pieces
- Thinly sliced carrots, chiles (like jalapeño), or Asian pears (optional)
PREPARATIONS
- In a large bowl, add the radishes, 3 tablespoons of the salt, and 2 tablespoons of the sugar, and toss to coat. Let stand at room temperature for 1 day.
- After brining, in another large bowl, combine the remaining 3 tablespoons salt and 2 tablespoons sugar with the water and stir until dissolved. Add the salted radishes, garlic, scallions, and carrots or chiles or Asian pears (if using). Let stand at room temperature for 24 hours.
SPECIAL INSTRUCTIONS
- It’s best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.
TIPS
- To achieve the authentic slightly sweet taste, follow the recommended amount of sugar. However, feel free to adjust the sweetness according to your preference.
- Experiment with the optional additions like carrots, chiles, or Asian pears to customize the flavor to your liking.
Dongchimi, the delightful white water kimchi, brings a unique and refreshing taste to the world of Korean kimchi. With its vinegary and slightly sweet flavors, it is a versatile side dish that pairs wonderfully with various meals, making it a favorite among kimchi enthusiasts. Its preparation may require a bit of patience for the brining and fermentation process, but the effort is rewarded with the satisfying taste of this traditional Korean delicacy.
As you embark on the journey of making Dongchimi, you will discover the art of balancing flavors and the joy of preserving a piece of Korean culinary heritage. This cooling and tangy kimchi is an excellent accompaniment to summer meals, serving as both a side dish and a base for delightful cold noodles.
So, prepare a large glass jar, gather your ingredients, and savor the process of making White Radish Kimchi. The burst of flavors and the joy of sharing this delicious kimchi with your loved ones will surely make the experience worthwhile. Explore the world of kimchi-making and embrace the traditions and culinary delights that Korea has to offer. Let the refreshing taste of Dongchimi add its magic to your dining table, and may this flavorful kimchi become a cherished part of your culinary repertoire.
