Authentic Country-Style Dongchimi (Radish Water Kimchi)
Making Dongchimi is Easier Than You Think!
In rural areas, it’s a tradition to enjoy Dongchimi (also known as Shin-geonji kimchi) with red bean porridge (patjuk) on Dongji (Winter Solstice). The mild, subtly seasoned Dongchimi is thought to complement the richness of the patjuk, a thoughtful culinary pairing. Today, I’m sharing my mother’s cherished recipe. This Dongchimi has a gentle, savory flavor that doesn’t overpower, making it a perfect accompaniment.
Dongchimi Ingredients
- 7 Dongchimi radishes (about the size that fits comfortably in one hand)
- 1 head of napa cabbage
- 1 apple
- 1/2 onion
- 200 grams of pickled chili peppers
- 2 liters of fresh water
Dongchimi Seasoning
- 3 cups coarse sea salt
- 2 Tbsp minced garlic
- 1 piece of ginger (thumb-sized)
- 1 Tbsp chili seeds
- 3 cups coarse sea salt
- 2 Tbsp minced garlic
- 1 piece of ginger (thumb-sized)
- 1 Tbsp chili seeds
Cooking Instructions
Step 1
For Dongchimi, radishes that are about the size of your palm are ideal. They absorb the seasoning well and are not too spicy, making them delicious. Wash them thoroughly and let them drain completely. This step ensures the radishes maintain a crisp texture and don’t become mushy.
Step 2
Cut the head of napa cabbage into 6 wedges. Prepare a brine by dissolving 1 cup of coarse sea salt in warm water. Submerge the cabbage wedges in the brine, tossing them gently to ensure the salt water penetrates the leaves. It’s important to salt the thicker stem parts well. Let them pickle for about 1 hour until softened. Rinse them under clean water and squeeze out any excess moisture.
Step 3
In a separate large bowl or container, toss the Dongchimi radishes with the remaining 2 cups of coarse sea salt, ensuring an even coating on all sides. This helps to draw out moisture and start the brining process.
Step 4
Arrange the salted radishes neatly in a kimchi container or pot. Cover it and let it ferment at room temperature for about 3 days. Midway through, it’s beneficial to swap the positions of the radishes to ensure even seasoning throughout.
Step 5
Thinly slice the peeled ginger. Mince the garlic. Place the sliced ginger, minced garlic, and chili seeds into a reusable spice bag or cheesecloth pouch and tie it securely. This makes for a cleaner broth and easier removal of aromatics later.
Step 6
The salted napa cabbage should have released a considerable amount of water by now. Drain any excess water. Now, prepare a large kimchi container for assembling the Dongchimi. Ensure the container is clean.
Step 7
Place the spice pouch at the bottom of the large kimchi container. Layer the partially fermented radishes on top, followed by the salted napa cabbage. Peel and slice the apple and onion into bite-sized pieces (about 0.5cm thick half-moons) and tuck them in between the layers. (Tip: Adding sliced pear at this stage will enhance the sweetness and aroma.) Select about 20 pickled chili peppers and add them whole. (Optional) A few jujubes (dates) can also be added for color and flavor. Taste the brine and add more salt if needed to adjust to your preference. Finally, pour in the 2 liters of fresh water, ensuring all ingredients are submerged.
Step 8
My mother used to cover the top with a handful of pickled mustard greens. I couldn’t find a small amount, so I omitted it. Adding mustard greens gives the Dongchimi broth a beautiful pink hue and a sharper, more invigorating spicy flavor, enhancing its overall taste. Now, cover the container and let it ferment at room temperature for another 3 days. Afterward, refrigerate it to chill before serving. Enjoy your refreshing and crisp Dongchimi!
