📝 About This Recipe
Dongchimi is a refreshing, crisp, and naturally carbonated water kimchi that is a cornerstone of Korean winter tradition. Unlike its spicy red counterparts, this 'white' kimchi relies on a clear, salty brine infused with the essence of pear, ginger, and garlic to create a sophisticated flavor profile that is both savory and sweet. It serves as a perfect palate cleanser, a cooling digestive aid, or the soul-soothing base for a bowl of cold buckwheat noodles.
🥗 Ingredients
The Radish Foundation
- 2 kg Korean Radish (Mu) (small to medium sized, firm and heavy)
- 1/2 cup Coarse Sea Salt (Korean solar salt is preferred for fermentation)
- 2 tablespoons Sugar (to help draw out moisture and add a hint of sweetness)
Aromatic Brine Base
- 4 liters Water (filtered or boiled and cooled)
- 1 large Korean Pear (peeled and poked with holes)
- 1 medium Onion (peeled and halved)
- 10 cloves Garlic (thinly sliced)
- 1 piece Ginger (2-inch knob, thinly sliced)
Vegetable Accents
- 10 stalks Scallions (tied into small bundles)
- 2-3 pieces Red Chili Peppers (dried or fresh, for a hint of color and heat)
- 2-3 pieces Green Chili Peppers (fermented peppers are traditional if available)
- 100 grams Korean Mustard Greens (Gat) (optional, for a peppery kick)
👨🍳 Instructions
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1
Scrub the radishes thoroughly with a brush under cold water. Do not peel them, as the skin keeps the radish crunchy during the long fermentation process.
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2
Place the whole radishes in a large bowl. Rub them generously with 1/4 cup of the sea salt and the sugar. Let them sit at room temperature for 12-24 hours until the radishes soften slightly and release their juices.
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3
While the radishes brine, prepare the aromatics. Place the sliced garlic and ginger into a fine mesh tea ball or a small cheesecloth pouch to keep the brine clear.
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4
In a separate large container, dissolve the remaining salt into the 4 liters of filtered water. Stir until the water is crystal clear.
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5
Wash the scallions and mustard greens. Take 2-3 stalks of scallions and tie them into a neat knot; repeat until all are bundled. This prevents them from becoming a tangled mess in the jar.
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6
Take the Korean pear and poke it several times with a skewer or fork. This allows the sweet juices to infuse into the brine without the fruit disintegrating.
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7
In a large, sterilized glass jar or fermentation crock, place the brined radishes at the bottom, including any liquid they released during the salting process.
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8
Layer in the pear, onion halves, bundled scallions, mustard greens, and the chili peppers.
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9
Tuck the spice pouch (garlic/ginger) deep into the center of the vegetables.
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10
Pour the prepared salt water over the vegetables until everything is completely submerged. If the vegetables float, use a fermentation weight or a clean plate to keep them down.
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11
Seal the jar and let it sit at room temperature for 2 to 3 days. You will know it is ready when tiny bubbles appear and the brine tastes pleasantly tart and tangy.
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12
Once fermented, move the jar to the refrigerator. It is best served chilled after another 3-4 days of cold aging, which develops the 'sparkling' mouthfeel.
💡 Chef's Tips
For the best crunch, choose small, dense 'altari' or young Korean radishes if available. Ensure the pear is fully submerged; if it stays above the water line, it may brown or develop mold. If you prefer a sweeter brine, you can add a few slices of apple along with the pear. Avoid using table salt; the additives can make the brine cloudy and the vegetables mushy. If the brine is too salty after fermentation, you can dilute it with a little bit of cold water just before serving.
🍽️ Serving Suggestions
Serve the radish sliced into bite-sized rounds or batons, submerged in a bowl of the cold brine. Use the chilled brine as a base for 'Dongchimi Guksu' (cold noodles) by adding somyeon or buckwheat noodles. Pair it with heavy, fatty dishes like Galbi (short ribs) or Bulgogi to act as a refreshing palate cleanser. Serve alongside Korean sweet potato (Goguma) as a traditional winter snack; the acidity perfectly balances the starchy sweetness. Garnish with a few pomegranate seeds or thin slices of red chili for a beautiful festive presentation.