Easy Dongchimi (Water Kimchi)
Dongchimi or Water Kimchi is Kimchi made with radish submerged in a water-based brine. It's easy to make and lasts really long!
Servings: 10 servings
Equipment
- Kimchi Container
Ingredients
- Korean Radish Chopped to thick matchstick sizes
- Sea Salt
- Ginger Sliced to thin matchsticks
- Garlic Sliced thinly
- 2 pcs Jalapeno or Red Pepper Chopped
- 1/2 pc Onion Sliced thinly
- 2 stalks Scallions Cut lengthwise and sliced to 1-inch pieces
- Mustard Leaves Chopped to 1-inch pieces
Kimchi Brine
- 2.5 liter Drinking Water
- 1 1/2-2 handful Sea Salt
- 1 tsp New Sugar
Instructions
- Prepare the radish.
- In a bowl or container, layer radish, and sea salt alternately so that you cover every piece with radish. Set aside for 5 minutes. Do not wash after.
- Meanwhile, prepare the aromatics. You can either chop them and add directly to the radish or place them in a tea bag to infuse.
- Once they are combined in a fermenting jar or container, in a separate bowl, make the brine by mixing water, salt, and new sugar. Mix until everything is dissolved.
- Taste the brine and it should be on the tasty side. Add more salt as needed.
- Combine the brine and the vegetables and make sure everything is soaked well.
- Cover and let ferment at room temperature for 5 days, or if winter and cold, let ferment for 10 days.
- Taste as the days go by and once the sourness is to your liking, place them in the fridge to slow down the process.
- Serve as a side dish or as a cold noodle soup!