Easy and Refreshing Winter Dongchimi (Radish Kimchi)
How to Make Simple Winter Dongchimi: The Ultimate Guide to Delicious Radish Water Kimchi
Enjoy this simple winter Dongchimi, known as a natural digestive aid. Its clear, refreshing broth is perfect for any meal.
Key Ingredients for Dongchimi- 6 Radishes (choose large and firm ones)
- 7 Baby Napa Cabbage leaves (select heads that are tightly packed)
- 40g Green Onions (scallions) (use fresh ones with good fragrance)
- 5 Seedless Jujubes (dates) (add natural sweetness and a subtle aroma)
- 4 Cheongyang Peppers (adjust quantity for desired spiciness)
Perfect Broth Ratio- 2.5L Water (filtered or boiled and cooled)
- 3-4 Tbsp Coarse Sea Salt (adjust to taste)
- 1/2 Tbsp New Sugar (or regular sugar, adjust sweetness)
Aromatic Enhancers (for cheesecloth bundle)- 1/2 Apple or Pear (adds sweetness and refreshing notes)
- 10g Ginger (sliced)
- 5 Tbsp Minced Garlic (generous amount for full flavor)
Salting the Radishes- 1/2 cup Coarse Salt (to make the radishes crisp)
- 2.5L Water (filtered or boiled and cooled)
- 3-4 Tbsp Coarse Sea Salt (adjust to taste)
- 1/2 Tbsp New Sugar (or regular sugar, adjust sweetness)
Aromatic Enhancers (for cheesecloth bundle)- 1/2 Apple or Pear (adds sweetness and refreshing notes)
- 10g Ginger (sliced)
- 5 Tbsp Minced Garlic (generous amount for full flavor)
Salting the Radishes- 1/2 cup Coarse Salt (to make the radishes crisp)
- 1/2 cup Coarse Salt (to make the radishes crisp)
Cooking Instructions
Step 1
Thoroughly wash the radishes. Scrubbing them in water with a bit of baking soda can help sanitize them. The skin contains a lot of nutrients, so if there are no blemishes, you can leave it on. I peeled mine thinly because they had some minor imperfections.
Step 2
Pat the washed radishes completely dry with paper towels. Then, roll them in coarse salt, ensuring the salt coats the entire surface. This process draws out moisture, contributing to a crisp texture.
Step 3
Place the salted radishes into a fermentation container, layering them neatly. Let them sit at room temperature for one day to cure. Flipping them halfway through ensures even salting.
Step 4
Separate the baby napa cabbage leaves and lightly salt them by dipping them in a saltwater solution (salt dissolved in water). Be careful not to over-salt, just enough to wilt them slightly. Similarly, lightly salt the green onions.
Step 5
Gently roll up the salted napa cabbage leaves and tie them in the middle with the salted green onions. This not only makes for a pretty presentation but also helps the leaves absorb the broth flavors well.
Step 6
Prick the Cheongyang peppers a few times with a fork. This allows their spicy essence to infuse into the broth as it ferments, adding a pleasant kick and extra refreshment.
Step 7
Core the apple (or pear) and cut it into large pieces. Peel and slice the ginger. These ingredients will add a deep flavor and refreshing quality to your Dongchimi broth.
Step 8
Now, let’s make the broth. Dissolve the coarse sea salt and new sugar (or regular sugar, adjust to your sweetness preference) in 2.5 liters of water. Taste and adjust the saltiness if needed. Once the broth is ready, float the prepared green onions and Cheongyang peppers on top.
Step 9
Place the sliced apple (or pear), ginger, and minced garlic into a piece of cheesecloth. Tie it securely to form a bundle. This bundle will release its aroma and flavor while keeping the broth clear. Arrange the salted radishes and napa cabbage rolls in your kimchi container. Pour the prepared broth over them and add the cheesecloth bundle. Close the lid and let it ferment at room temperature (like on a balcony) for 3-4 days. Afterward, transfer it to a kimchi refrigerator for slow fermentation at a low temperature.
Step 10
Once perfectly fermented, scoop out your delicious Dongchimi into a serving bowl and enjoy its cool, crisp flavor! It makes a wonderful side dish to any meal.
