Description
Dongchimi is a refreshing Korean radish water kimchi known for its crisp texture and mild, slightly sweet, and tangy flavor. Made with thinly sliced Korean radishes soaked in a lightly salted and honeyed brine combined with pureed Asian pear, apple, ginger, garlic, and green onions, this traditional fermented dish is perfect as a cooling side during warmer months or as a digestive accompaniment to Korean meals.
Ingredients
Scale
Radish Preparation
- 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
Brine Ingredients
- 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
Kimchi Assembly
- 2 green onions, cut into 3-inch-long slices
- 1 hot pepper, such as serrano, sliced (optional)
Instructions
- Prepare the radishes: Peel and thinly slice the Korean radishes into 1/8-inch-thick half-moon shapes. Toss the radish slices with kosher salt and honey in a medium bowl. Allow them to sit for 1 hour to draw out moisture and flavor while you prepare the brine.
- Make the brine: In a blender or food processor, combine the peeled and cubed Asian pear, red apple, diced white onion, peeled ginger, peeled garlic, and 1 cup of cold water. Blend until completely smooth. 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. Gather the edges of the cheesecloth and squeeze firmly to extract as much liquid as possible into the bowl. Discard the remaining dry pulp and cheesecloth.
- Assemble the kimchi: Drain the radish slices well and rinse to remove excess salt and honey. Place the radishes at the bottom of a 2-quart glass container. Add the sliced green onions and optional hot pepper on top. Pour the strained liquid from the fruit-vegetable puree along with the remaining 3 cups of cold water over the radishes, making sure they are fully submerged. Seal the container with a lid.
- Ferment: Store the container at room temperature for at least 48 hours until you observe bubbles forming on the surface, indicating active fermentation. Once fermented, transfer the dongchimi to the refrigerator, where it can be kept for several months. The flavor is best enjoyed within the first three months, though it can last longer without spoiling.
Notes
- If you prefer a spicier dongchimi, add more hot peppers during assembly.
- The fermentation time can vary depending on room temperature; warmer environments speed up fermentation.
- Use a glass container to avoid any metallic taste and to monitor fermentation activity visually.
- Ensure radishes remain submerged to prevent spoilage; you can use a fermentation weight if desired.
- Dongchimi is best served chilled as a refreshing side dish or soup base in Korean cuisine.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Pickling
- Method: Fermentation
- Cuisine: Korean
Keywords: dongchimi, Korean radish water kimchi, Korean pickles, fermented radish, Korean side dish, kimchi recipe, water kimchi, Korean cuisine
