Dongchimi is a mild (not spicy) kimchi made from Korean radish.
This recipe is easy to assemble and youll have homemade Korean radish water kimchi in just two days.
This was dongchimi, Korean radish water kimchi.
Simply Recipes / Cynthia Christensen
What Is Dongchimi?
Guess which one I chose.
Its a reprieve from other spicy or steamy foods you may be eating.
Simply Recipes / Cynthia Christensen
The brine is also a common ingredient in naengmyeon, cold Korean noodle soup.
The Best Radishes for Dongchimi
Traditionally dongchimi is made from whole small Korean radishes called mu.
They are white on top and have a light green color about halfway down.
Simply Recipes / Cynthia Christensen
The more green you see, the sweeter they tend to be.
After that, the dongchimi will continue to ferment and get even more flavorful over time.
Line a wire mesh strainer with a double layer of cheesecloth and set over a large bowl.
Simply Recipes / Cynthia Christensen
Pour the blended ingredients into the strainer to catch all the liquid in the bowl.
Discard the cheesecloth with the dry puree.
Drain and rinse the radish slices to remove as much of the salt and honey as possible.
Simply Recipes / Cynthia Christensen
Transfer to the refrigerator, where it will keep for a few months.
It never really goes bad, but the flavor is best in the first 3 months.
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Simply Recipes / Cynthia Christensen
Simply Recipes / Cynthia Christensen
Simply Recipes / Cynthia Christensen
