📝 About This Recipe
Dongchimi is a cooling, effervescent treasure of Korean cuisine, traditionally prepared in late autumn to be enjoyed throughout the winter months. Unlike the fiery red cabbage kimchi most are familiar with, this 'water kimchi' features crisp Korean radishes submerged in a clear, tangy brine infused with ginger, garlic, and pear. It is prized for its refreshing carbonation and digestive properties, serving as the perfect palate cleanser or the soulful base for cold noodle soups.
🥗 Ingredients
The Radish Base
- 2 kg Korean Radish (Mu) (approx. 2-3 medium radishes, firm and heavy)
- 1/2 cup Coarse Sea Salt (specifically Korean 'Cheonilyeom' for best flavor)
- 2 tablespoons Sugar (to help draw out moisture and feed fermentation)
The Aromatic Pouch
- 10 cloves Garlic (thinly sliced)
- 1 piece Ginger (thumb-sized, thinly sliced)
- 5-6 pieces Green Onions (white parts only, tied into a bundle)
The Brine & Infusion
- 1 large Korean Pear (peeled and sliced into wedges)
- 1/2 large Onion (sliced)
- 2 pieces Red Chili Peppers (dried or fresh, for a hint of warmth)
- 2 pieces Green Chili Peppers (fresh Cheongyang peppers for a crisp kick)
- 4 liters Filtered Water (dechlorinated water is essential for fermentation)
- 2-3 tablespoons Fine Sea Salt (adjusted to taste for the final brine)
👨🍳 Instructions
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1
Scrub the Korean radishes thoroughly under cold water. Do not peel them, as the skin keeps the radish crunchy during the long fermentation process. Trim the ends.
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2
Cut the radishes into manageable batons (about 3 inches long and 1 inch thick) or leave small radishes whole if you prefer the traditional style. Place them in a large non-reactive bowl.
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3
Toss the radishes with the coarse sea salt and sugar. Let them sit at room temperature for 4-6 hours (or overnight) until the radishes have softened slightly and released a significant amount of liquid. Do not discard this liquid!
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4
While the radishes brine, prepare your aromatics. Place the sliced garlic, ginger, and bundled green onions into a clean muslin bag or a large tea infuser. This keeps the brine crystal clear.
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5
In a clean, sterilized 5-liter glass jar or fermentation crock, place the aromatic pouch at the bottom.
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6
Layer the salted radishes on top of the pouch, pouring in all the salty radish juice that accumulated in the bowl.
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7
Tuck the pear wedges, onion slices, and whole chili peppers (poked with a toothpick to release flavor) in between the radish pieces.
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8
In a separate pitcher, dissolve 2 tablespoons of fine sea salt into 4 liters of filtered water. Stir well until the water is clear.
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9
Pour the salt water over the radishes until they are completely submerged. If the radishes float, use a fermentation weight or a small ceramic plate to keep them down.
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10
Seal the jar loosely (to allow gases to escape) and leave it in a cool, dark place for 2 to 3 days. You will know it is fermenting when you see tiny bubbles and the brine smells pleasantly tart.
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11
Taste the brine. If it has reached a tangy, carbonated flavor profile, move the jar to the refrigerator. It will be at its peak flavor after another 3-5 days of cold fermentation.
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12
To serve, ladle the cold brine into small bowls, including a few pieces of radish, a slice of pear, and a piece of chili for garnish.
💡 Chef's Tips
Always use filtered or bottled water; chlorine in tap water can kill the beneficial lactobacilli needed for fermentation. Don't skip the pear! It provides the natural sugars necessary for that signature fizzy, 'sparkling' mouthfeel. If the brine tastes too salty after the first day, you can add a little more water; if too bland, add a teaspoon of salt at a time. Keep the radish submerged at all times to prevent mold growth on the surface. For a deeper umami flavor, some chefs add 1 tablespoon of high-quality fish sauce to the brine, though this is optional.
🍽️ Serving Suggestions
Serve ice-cold as a side dish (Banchan) to cut through the richness of Korean BBQ or fatty meats. Use the chilled brine as a base for 'Dongchimi Guksu' (cold noodles in radish water). Pair with hot roasted sweet potatoes—a classic Korean winter snack combination. Enjoy a small bowl of the broth as a digestive aid after a heavy, celebratory meal. Serve alongside spicy Bibimbap to balance the heat with its cooling acidity.