Crisp and Refreshing Winter Dongchimi
Make a Clean and Zesty Winter Dongchimi Naturally, Without Sugar or Artificial Sweeteners!
Create a perfectly clear, refreshingly crisp, and zesty winter dongchimi using only natural ingredients, completely free from sugar and artificial sweeteners! Enjoy this delightful Korean radish kimchi for a palate-cleansing experience.
Dongchimi Ingredients- 5 Dongchimi Radishes
- 200g Scallions
- 1 Apple
- 1 Pear
- 20 Pickled Peppers
- 1 piece Ginger
- 10-15 cloves Garlic
- 1 Tbsp Chili Seeds
- 3 Tbsp Coarse Sea Salt (for brining)
- 3-3.5 Liters Water
Cooking Instructions
Step 1
Wash the Dongchimi radishes thoroughly. Do not peel them. Place about 1/2 cup (100ml) of coarse sea salt in a bowl and roll the radishes in it to coat them evenly. This process helps to draw out moisture, making the radishes firmer and tastier.
Step 2
Neatly arrange the salted radishes in your kimchi container. They don’t need to be completely submerged at this stage. Let them brine for about half a day to a full day. Adjust the brining time based on the size of your radishes; they should be slightly softened and flexible.
Step 3
Peel and thinly slice 1 piece of ginger and 10-14 cloves of garlic. Place these slices into a small cheesecloth pouch. Add 1 tablespoon of chili seeds to the pouch as well. Tie the cheesecloth securely. This bag will infuse flavor while keeping the brine clear.
Step 4
Wash the apple and pear thoroughly, even if you plan to peel them. Core them and cut them into bite-sized pieces (about 1-2 cm thick). The natural sweetness and aroma from these fruits will enhance the dongchimi’s flavor profile.
Step 5
Once the radishes have brined, add the sliced apple and pear to the kimchi container, distributing them evenly around the radishes. Next, place the cheesecloth pouch (containing ginger, garlic, and chili seeds) on top, followed by the 20 pickled peppers.
Step 6
Now, prepare the brine. Dissolve 3 tablespoons of coarse sea salt in 1 liter of warm water. Once the salt is fully dissolved, pour this mixture into the kimchi container first. Then, add the remaining 2-2.5 liters of water. Finally, arrange the 200g of scallions on top. Press down gently on the ingredients with a plate or lid to ensure they are mostly submerged in the brine. Close the lid of the kimchi container. Let it ferment at cool room temperature, away from direct sunlight, for about 7 days. This will result in delicious and refreshing winter dongchimi. If you prefer a stronger tangy flavor, you can extend the fermentation period slightly.
