Delicious Homemade Winter Dongchimi (Radish Water Kimchi)
How to Make Refreshing and Tasty Dongchimi This Winter
Discover the secret to making perfect Dongchimi at home! This recipe guides you through selecting the freshest ingredients, achieving that signature crisp texture, and creating a clear, refreshing broth that will keep all winter long. Dongchimi is a traditional Korean side dish, perfect for cutting through the richness of holiday meals or any hearty dish. Let’s get started!
Main Ingredients
- 20 small, firm Dongchimi radishes (or regular radishes)
- 1/2 bunch of green onions (scallions)
- 1 bunch of crown daisy (chonggak)
- 5 stalks of large green onion (leek-like part)
- 2 apples
- 1.5 pears
- 20 Cheongyang chili peppers (or other mild, flavorful chili peppers)
- 5 cloves of ginger (thumb-sized)
- 5 cloves of garlic (thumb-sized)
- 2 cups coarse sea salt (for brining)
Cooking Instructions
Step 1
Start by thoroughly washing the radishes. If using Dongchimi-specific radishes, they are often smaller and sweeter. If using regular radishes, scrub them well with a brush to remove any dirt. Trim off any wilted leaves.
Step 2
For easier handling and storage, especially in urban settings, it’s best to cut the radishes in half. This size allows the salt to penetrate better and speeds up the brining process.
Step 3
Now, let’s brine the radishes. Mix coarse sea salt and a small amount of sugar (like ‘New Sugar’ or a similar sweetener) in a 10:1 ratio and sprinkle it evenly over the cut radishes. The sugar helps to balance the radish’s natural spiciness, resulting in a smoother, more pleasant broth.
Step 4
Let the salted radishes sit overnight in a cool place. This brining process is crucial for drawing out excess water and preparing the radishes for fermentation. This step is the most time-consuming part.
Step 5
Gather the remaining ingredients for your Dongchimi. Each adds a unique layer of flavor. We’ll use whole stalks of large green onion (the white and light green parts) to enhance the broth’s refreshing quality. Lightly snip the tips of the Cheongyang chili peppers to help release their flavor. Core the apples and pears and cut them into manageable pieces.
Step 6
Seaweed-like ‘cheonggak’ (often a type of root vegetable or kelp in Korean cuisine context) is rich in Vitamin C, calcium, and phosphorus, which can be beneficial for children’s growth. It also aids in digestion and can help prevent constipation. Adding cheonggak not only adds a subtle oceanic flavor but also helps preserve the kimchi’s freshness and prevents off-flavors during long storage.
Step 7
Prepare your minced garlic. (Note: The input step seems to be a placeholder for garlic, which is processed in step 7).
Step 8
Slice the ginger thinly into rounds. Slice the garlic cloves as well. Place the ginger slices in one small mesh bag and the garlic slices in another. Using mesh bags for ginger and garlic keeps the broth crystal clear by preventing small particles from dispersing throughout the liquid. This makes for a beautifully clean and translucent Dongchimi.
Step 9
It’s time to make the Dongchimi brine! Traditionally, Dongchimi is made in earthenware pots, but for modern kitchens, kimchi refrigerators and containers work perfectly. For two standard kimchi containers, boil enough water to fill them. Let the water cool completely before proceeding. Using hot or warm water can affect the texture and fermentation of the vegetables.
Step 10
Once the water has cooled, dissolve 2 cups of coarse sea salt into it. You can adjust the saltiness to your preference. This method, passed down from my mentor, ensures a perfectly balanced brine.
Step 11
This specially prepared brine is remarkably stable and can maintain its quality for almost a year. In rural areas, fresh, cold spring water is often used, but boiled and cooled water offers a more controlled and hygienic approach to achieve consistent results.
Step 12
Begin layering your Dongchimi. Place about half of the brined radishes at the bottom of the kimchi container. Add the green onions, crown daisy, Cheongyang chilies, the mesh bag of ginger, the mesh bag of garlic, and the prepared apple and pear slices.
Step 13
Fill the container with the remaining brined radishes, leaving about 20% of space at the top. Pour the cooled, salted water over the ingredients, filling the container almost to the brim. Straining the water through a fine-mesh sieve as you pour will ensure no impurities get into your Dongchimi.
Step 14
Finally, arrange the remaining green onions, crown daisy, large green onions, apple, pear slices, and the cheonggak on top of the radishes, pressing them down gently to ensure they are submerged in the brine.
Step 15
Here’s an extra tip: adding 5-6 dried jujubes (dates) to the top can help prevent mold from forming on the surface of the Dongchimi. These traditional tips are invaluable for successful kimchi making!
Step 16
I’ve made two containers of Dongchimi today, preparing for the winter ahead. I fondly remember my father, who enjoyed a drink, would often prepare a comforting bowl of noodles with Dongchimi broth for me late at night when I returned home. This simple yet nourishing dish helped me wake up early and never be late. Making Dongchimi feels like another step towards completing our winter preparations, and it brings a sense of satisfaction. I hope you find this recipe helpful and try making your own delicious Dongchimi!
