Dongchimi (Radish Water Kimchi)

Dongchimi (Radish Water Kimchi)

Korean radish ferments in a light brine until tangy, crisp, and refreshingly effervescent.

Make ahead Makes 12 servings Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Dongchimi is a mild, brothy water kimchi made by fermenting Korean radish and scallions in a lightly salted brine flavored with garlic, ginger, and pear. Traditionally served in winter alongside rice cakes or noodles, the crisp radish and tangy broth also make a cooling side dish or palate cleanser year-round.

Ingredients

  • 2 pounds Korean radish (mu), peeled and cut into 1-inch chunks
  • 3 tablespoons kosher salt, divided
  • 4 scallions, trimmed and cut into 2-inch pieces
  • 1 small Korean pear, peeled and sliced
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, thinly sliced
  • 2 small green chilies, sliced (optional)
  • 1 small red chili, sliced (optional)
  • 8 cups water
  • 1 tablespoon sugar
  • 1 teaspoon whole black peppercorns

Method

  1. Place the radish chunks in a large bowl and toss with 2 tablespoons of the salt. Let stand 1 hour, tossing occasionally, until the radish releases some liquid.

  2. Drain the radish, reserving the liquid, and rinse briefly under cold water. Pack the radish into a clean 2-quart jar or crock along with the scallions.

  3. Tuck the pear slices, garlic, ginger, and chilies (if using) around the radish in the jar.

  4. In a bowl or pitcher, whisk together the water, remaining 1 tablespoon salt, sugar, and reserved radish liquid until dissolved.

  5. Pour the brine over the radish mixture until fully submerged, leaving about 1 inch of headspace. Add the peppercorns.

  6. Cover loosely and let ferment at room temperature, out of direct sunlight, for 2 to 3 days, tasting daily until the brine turns pleasantly tangy and slightly effervescent.

  7. Transfer the jar to the refrigerator to slow fermentation. Chill at least 6 hours before serving to let the flavors settle.

  8. Serve the radish and broth chilled in small bowls, or use the broth as a base for naengmyeon or to accompany rice cakes. Keeps refrigerated up to 3 weeks.

Rate this recipe

★ 3.6 (1)

Dongchimi (Radish Water Kimchi)

Dongchimi is a mild, brothy water kimchi made by fermenting Korean radish and scallions in a lightly salted brine flavored with garlic, ginger, and pear. Traditionally served in winter alongside rice cakes or noodles, the crisp radish and tangy broth also make a cooling side dish or palate cleanser year-round.

Make ahead 12 servings 35 cal

Ingredients

  • 2 pounds Korean radish (mu), peeled and cut into 1-inch chunks
  • 3 tablespoons kosher salt, divided
  • 4 scallions, trimmed and cut into 2-inch pieces
  • 1 small Korean pear, peeled and sliced
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, thinly sliced
  • 2 small green chilies, sliced (optional)
  • 1 small red chili, sliced (optional)
  • 8 cups water
  • 1 tablespoon sugar
  • 1 teaspoon whole black peppercorns

Method

  1. 1

    Place the radish chunks in a large bowl and toss with 2 tablespoons of the salt. Let stand 1 hour, tossing occasionally, until the radish releases some liquid.

  2. 2

    Drain the radish, reserving the liquid, and rinse briefly under cold water. Pack the radish into a clean 2-quart jar or crock along with the scallions.

  3. 3

    Tuck the pear slices, garlic, ginger, and chilies (if using) around the radish in the jar.

  4. 4

    In a bowl or pitcher, whisk together the water, remaining 1 tablespoon salt, sugar, and reserved radish liquid until dissolved.

  5. 5

    Pour the brine over the radish mixture until fully submerged, leaving about 1 inch of headspace. Add the peppercorns.

  6. 6

    Cover loosely and let ferment at room temperature, out of direct sunlight, for 2 to 3 days, tasting daily until the brine turns pleasantly tangy and slightly effervescent.

  7. 7

    Transfer the jar to the refrigerator to slow fermentation. Chill at least 6 hours before serving to let the flavors settle.

  8. 8

    Serve the radish and broth chilled in small bowls, or use the broth as a base for naengmyeon or to accompany rice cakes. Keeps refrigerated up to 3 weeks.