Name: Dongchimi (Korean Radish Water Kimchi) Recipe
Prep time: 20 min
Total time: 48 h 20 min
Cuisine: Korean
Ingredients: 1 1/2 large Korean radishes (about 1 1/2 pounds), peeled and sliced into 1/8-inch-thick half-moons; 2 tablespoons kosher salt; 2 tablespoons honey; 1 Asian pear (about 12 ounces), peeled, cored, and cubed; 1 red apple (Honeycrisp, Fuji, or Envy, about 6 ounces), peeled, cored, and cubed; 1/4 white onion (about 2 ounces), diced; 1 (1-inch) piece of ginger, peeled; 2 cloves garlic, peeled; 4 cups cold water, divided; 2 green onions, cut into 3-inch-long slices; 1 hot pepper, such as serrano, sliced (optional)

Ingredients

1 1/2 large Korean radishes (about 1 1/2 pounds)

2 tablespoons kosher salt

2 tablespoons honey

1 Asian pear (about 12 ounces), peeled, cored, and cubed

1 red apple (Honeycrisp, Fuji, or Envy if possible, about 6 ounces), peeled, cored, and cubed

1/4 white onion (about 2 ounces), diced

1 (1-inch) piece of ginger, peeled

2 cloves garlic, peeled

4 cups cold water, divided

2 green onions, cut into 3-inch long slices

1 hot pepper, such as serrano, sliced (optional)

Instructions

Step 1: Peel and slice the Korean radishes into very thin, 1/8-inch-thick half-moon shapes. In a medium bowl, toss the radishes with the kosher salt and honey. Let them sit for 1 hour to release moisture.

Step 2: In a blender or food processor, combine the Asian pear, red apple, white onion, ginger, garlic, and 1 cup of cold water. Blend until smooth.

Step 3: Line a wire mesh strainer with a double layer of cheesecloth and set it over a large bowl. Pour the blended mixture into the strainer and let the liquid drain. Gather the cheesecloth edges and gently squeeze to extract as much liquid as possible. Discard the leftover solids in the cheesecloth.

Step 4: Drain and rinse the salted radish slices thoroughly to remove excess salt and honey. Place them in the bottom of a 2-quart container.

Step 5: Add the sliced green onions and hot pepper (if using) on top of the radishes. Pour the strained fruit and vegetable liquid along with the remaining 3 cups of cold water over the mixture.

Step 6: Cover the container and leave it at room temperature for at least 48 hours, or until you see bubbles forming on the surface, indicating fermentation.

Step 7: Transfer the dongchimi to the refrigerator. It will keep for several months, with the best flavor within the first 3 months.

Tips & Variations

Using a mix of Asian pear and a sweet apple adds a natural sweetness and depth to the brine.

If you prefer a spicier kimchi, increase the amount of hot pepper or add a few slices of fresh chili.

Make sure to slice the radishes thinly for a delicate texture and quicker absorption of flavors.

If cheesecloth is unavailable, use a clean kitchen towel to strain the blended mixture.

Storage

Store dongchimi in a tightly sealed container in the refrigerator. It will stay good for a few months, and the flavor will continue to develop over time. To serve, you can enjoy it chilled as a refreshing side dish or use the tangy broth in soups and noodles. If the kimchi tastes too strong after a while, dilute the broth with some cold water before eating.

FAQs

Can I use regular radishes instead of Korean radishes?

While you can use regular radishes in a pinch, Korean radishes have a firmer texture and milder flavor that make them ideal for dongchimi. Using other varieties may alter the texture and taste.

How do I know when the dongchimi is ready?

Look for bubbles on the surface after fermenting at room temperature for about 48 hours. The broth will have a slightly tangy aroma and taste, indicating that fermentation has started and the dongchimi is ready to refrigerate.