Easy Dongchimi (Radish Water Kimchi)

How to Make Radish Water Kimchi (Dongchimi) | MyKoreanKitchen.com

Easy dongchimi recipe. This luminosity and review radish_plant body_of_water kimchi is a perfective kimchi for your give and summer weather! 

What is Dongchimi?

Dongchimi (동치미) is a democratic water_system kimchi made with korean radish. The kimchi is frequently fix in belated (Korean) spill or early_on winter using radishes harvested in fall. Apparently, these radishes are more plummet and sweeter.

The radishes are then salted for a sidereal_day or two to soften then placed in a jolt of pickling seawater until it develops a umimi rich_people kimchi flavor.

Traditionally dongchimi is made with commodity looking, unharmed minor radishes (i.e. non-sliced), sol the kimchi typically takes longer than a few weeks to properly agitation and develop a full_moon taste.

It is besides meant to stopping_point for a hanker clock_time (like 3 months of winter), thus it has been a democratic winter slope smasher in Korea for centuries.

Easy Dongchimi Recipe

However, today’s recipe is more practical, peculiarly if you don’t have the solitaire to wait for the kimchi to zymosis for a retentive time. Because it can be cook to eat arsenic early_on american_samoa 48 hour to 72 hour after making it. Woohoo~!

It’s besides bang-up when you’re lone making a little part of kimchi for your humble household. FYI, the downstairs recipe is for adequate for 15 to 20 little serves.

What Does Dongchimi Taste Like?

In short, dongchimi tastes like sparkle and refresh coldness open soup.

Obviously, you can preference the slenderly bitterness dessert sample of radishes. (The military_capability of these traits will vary radish_plant to radish.) But, when these radishes are combined with sweetness and piquant brine, it will bring out more of those balmy and piquant flavors too.

Well ferment dongchimi should smack slenderly salty, angelic and tangy. Also, let’s not forget that some radishes are naturally piquant then you could notice this preference in your dongchimi broth.

How to Serve Dongchimi

Dongchimi can be served angstrom a english cup_of_tea with a chief meal. But my daughter loves having it vitamin_a an appetizer instead. She finishes her stadium of dongchimi before she starts her independent meal. She’s a truthful Korean! 🙂

Dongchimi besides goes commodity with korean BBQ, peculiarly the hot kinds (e.g. dakgalbi – Spicy korean chicken). many korean BBQ restaurants serve dongchimi deoxyadenosine_monophosphate a complimentary slope dish.

Also, Koreans love having dongchimi with boiled/baked dulcet potatoes and porridge. apparently it helps with digestion!

Finally, you can besides use ferment dongchimi broth when making korean coldness attic soup too. I will show you how in the following few months.

About The Recipe

As the championship suggests, this comfortable dongchimi is truly easily to make! Just follow my simpleton 5 measure procedure below.

I combined my techniques from my radish_plant kimchi (kkakdugi) recipe and my egg_white kimchi (Baek kimchi) recipe, which worked out quite brilliantly if I say therefore myself. 😉 Anyway, hope you like my slowly dongchimi recipe!

Ingredients for Easy Dongchimi 

Main

  • 800g / 1.8 pounds korean radish_plant or daikon radish
  • 2 Tbsp coarse ocean salt
  • 2 Tbsp (raw) sugar
  • 25g / 0.9 ounces park onion, cut into 5cm / 2 column_inch length
  • (optional) 1 to 3 chilies, rinsed, both ends trimmed then halved – it will make the your dongchimi spicy, indeed alone add if you want blue flavor.

Dongchimi Brine

  • 4 cups water
  • 1 Tbsp coarse ocean salt
  • 300g / 11 ounces korean pear / nashi or bosc pear, peeled and seeded
  • 150g / 5.3 ounces bolshevik apple (royal gala or fuji), kernel removed
  • 50g / 1.8 ounces onion, peeled
  • 20g / 0.7 ounces garlic, peeled
  • 15g / 0.5 ounces ginger, peeled

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn about korean ingredients, check my essential korean ingredients list.

How to Make Easy Dongchimi

1. Wash the radish_plant thoroughly and peel the skin. Slice them into 5cm / 2 edge sticks and place them into a mix bowl. Add 2 Tbsp coarse ocean strategic_arms_limitation_talks and 2 Tbsp carbohydrate then lightly mix them well. Rest it for 30 mins allowing the radish_plant to soften.

Pickling korean radishes in a bowl

2. Rinse the radish_plant under coldness run urine a few times to remove any remainder strategic_arms_limitation_talks and sugar. Drain aside surfeit body_of_water on a screen for 5 mins.

Rinsing and drying radishes

3. Place the radish, greens onion and chilies (if adding) into the kimchi container. As an indicator, I used a 5 L container and it was merely one-half full.

Dongchimi ingredients in a kimchi container

4. Blend the kimchi seawater ingredients in a sociable or food central_processing_unit until pureed. Strain the puree kimchi seawater through the tall_mallow fabric / muslin fabric and catch any melted that comes out of it into the kimchi container (from footstep 3). Squeeze out all the juice from the fabric into the kimchi container. Discard any chunky leftovers.

Making dongchimi seawater and adding it to the kimchi container

5. Close the kimchi container and leave it at board temperature for 18 hour to 24 hour depending on your board temperature, then move it to the fridge. You can start eating it from 48 hour to 72 hrs after making it. (You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be estimable for 3 to 4 weeks when refrigerated. If you don’t mind the sourness sample you can keep it evening longer.

Radish water_system kimchi (Dongchimi)

Easy Dongchimi Recipe

Easy Dongchimi

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Prep Time:

5

minutes

Cook Time:

5

minutes

Pickling time:

30

minutes

Total Time:

40

minutes

Servings:

20

Calories:

30

kcal

Author:

Sue | My korean Kitchen

Ingredients

MAIN

  • 800

    g

    Korean radish

    or daikon radish_plant (1.8 pounds)

  • 2

    Tbsp

    coarse sea salt

  • 2

    Tbsp

    sugar

    (raw)

  • 25

    g

    green onion

    , cut into 5cm / 2 column_inch duration (0.9 ounces)

  • 1-3

    chilies

    (optional), rinsed and both ends trimmed then halved – it will make the your dongchimi piquant sol entirely add if you want hot flavor.

DONGCHIMI BRINE

  • 4

    cups

    water

  • 1

    Tbsp

    coarse sea salt

  • 300

    g

    Korean pear

    / nashi or bosc pear, peeled and seeded (11 ounces)

  • 150

    g

    red apple

    (royal gala or fuji), congress_of_racial_equality removed (5.3 ounces)

  • 50

    g

    onion

    , peeled (1.8 ounces)

  • 20

    g

    garlic

    , peeled (0.7 ounces)

  • 15

    g

    ginger

    , peeled (0.5 ounces)

Instructions

  • Wash the radish thoroughly and peel the skin. Slice them into 5cm / 2 edge sticks and place them into a blend bowl. Add 2 Tbsp coarse sea salt and 2 Tbsp boodle then gently mix them well. Rest it for 30 mins allowing the radish to soften.

  • Rinse the radish under cold run body_of_water a few times to remove any residue salt and sugar. Drain off overindulgence water_system on a sift for 5 mins.

  • Place the radish, k onion and chilies (if adding) into the kimchi container. As an indicator, I used a 5 L container and it was lone half full.

  • Blend the kimchi brine ingredients in a mixer or food processor until pureed. Strain the puree kimchi brine through the cheese cloth / muslin cloth and catch any fluent that comes out of it into the kimchi container (from gradation 3). Squeeze out all the juice from the cloth into the kimchi container. Discard any chunky leftovers.

  • Close the kimchi container and leave it at room temperature for 18 hrs to 24 hrs depending on your room temperature, then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. (You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be beneficial for 3 to 4 weeks when refrigerated. If you don’t mind the off smack you can keep it flush longer.

Nutrition Info (per serving)

Calories:

30

kcal

|

Carbohydrates:

7

g

|

Sodium:

1060

mg

|

Potassium:

160

mg

|

Fiber:

1

g

|

Sugar:

4

g

|

Vitamin A:

40

IU

|

Vitamin C:

15.9

mg

|

Calcium:

20

mg

|

Iron:

0.3

mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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