Refreshing Summer Dongchimi (with Beetroot)
A Visually Stunning and Refreshingly Tangy Summer Dongchimi Recipe
Introducing a delightful summer dongchimi perfect for beating the heat! This recipe features a tangy, fermented radish water kimchi that’s wonderful stored in the kimchi refrigerator and can be quickly turned into a refreshing noodle soup on a hot day. For a beautiful twist, we’ve added beetroot, lending a gorgeous vibrant color to this seasonal delight.
Main Ingredients- 1 Korean radish (medium size)
- 1 beetroot (small size)
- 1 stalk green onion
- 10 stalks young green onions (scallions)
- 3 Cheongyang peppers (Korean hot peppers)
Dongchimi Brine- 1 apple
- 1/2 onion
- 10 cloves garlic
- 1 cup flour paste (approx. 200ml)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1/2 cup plum extract (or syrup)
- 3 Tbsp coarse sea salt
For Salting Radish- 2 Tbsp coarse sea salt
- 2 Tbsp sugar
- 1 apple
- 1/2 onion
- 10 cloves garlic
- 1 cup flour paste (approx. 200ml)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1/2 cup plum extract (or syrup)
- 3 Tbsp coarse sea salt
For Salting Radish- 2 Tbsp coarse sea salt
- 2 Tbsp sugar
Cooking Instructions
Step 1
Before you begin, gather and prepare all the ingredients needed for this summer dongchimi. Ensure the radish, beetroot, green onions, and peppers are thoroughly washed and prepped.
Step 2
Wash and peel the Korean radish, then cut it into bite-sized pieces, about 3-4 cm long. In a bowl, toss the cut radish with 2 Tbsp of coarse sea salt and 2 Tbsp of sugar. Let it sit and salt for about 1 hour until the radish softens. Summer radishes can sometimes be slightly bitter, so this salting process is important to draw out excess moisture and mitigate bitterness. Discard the water that accumulates during salting and use only the softened radish. (If using fall radish, which is less bitter, you can optionally include the brining liquid.)
Step 3
Prepare the ingredients for the brine: 1 apple (cored and roughly chopped), 1/2 onion, and 10 cloves of garlic. Add a small amount of water to these ingredients in a blender and blend until smooth.
Step 4
Transfer the blended mixture into a larger bowl and add about 1.5 liters (approx. 6 cups) of water. Stir well to combine. Pour this mixture through a fine-mesh sieve to strain out the solids, collecting the clear liquid. You should aim for a total of about 3 liters of dongchimi brine.
Step 5
To the strained brine, add 3 Tbsp of fish sauce, 1/2 cup of plum extract, 1 cup of the prepared flour paste, and 3 Tbsp of coarse sea salt. Stir thoroughly to dissolve the salt and combine all the flavors. Taste and adjust the saltiness as needed.
Step 6
After salting for an hour, lightly rinse the radish pieces under cold running water to remove excess salt. Drain them well before adding them to the kimchi container.
Step 7
Cut the beetroot into similar sized pieces as the radish (about 3-4 cm). Cut the green onion diagonally or leave it whole. Clean the young green onions and leave them whole. Slice the Cheongyang peppers in half for a touch of heat.
Step 8
In a fermentation container (kimchi jar), arrange the salted radish, beetroot pieces, green onion, young green onions, and halved Cheongyang peppers. Pour the prepared dongchimi brine over the ingredients, ensuring they are fully submerged.
Step 9
Seal the container and let it ferment at room temperature for about one night. In the peak of summer, one night is usually sufficient. In cooler weather, allow it to ferment in a cool spot in your kitchen for about two days. You’ll know it’s ready to refrigerate when you see small bubbles forming in the brine. Transfer it to the kimchi refrigerator and let it mature for another 3 days before serving chilled. Enjoy your delicious homemade dongchimi!
