Refreshing Summer Dongchimi: Bursting with Zesty Flavor!
Beat the Summer Heat! A Special Dongchimi Recipe with Cider
Introducing a refreshing and effervescent summer Dongchimi recipe to invigorate your appetite. Enjoy a unique twist on traditional Dongchimi with the addition of cider for an extra special flavor!
Main Ingredients
- 1/2 medium radish
- 2 Korean green chili peppers (Cheongyang chili)
- 1 Tbsp grated ginger
- 3 Tbsp minced garlic
- 1 cup (200ml) cider (clear soda)
- 800ml water
- 1/2 cup (100g) sugar
- 1/3 cup (70g) salt
Cooking Instructions
Step 1
Let’s make a special summer Dongchimi that you can enjoy refreshingly during the hot summer! Adding cider gives it a delightfully crisp and fizzy taste!
Step 2
First, place 1 tablespoon of grated ginger and 3 tablespoons of minced garlic into a small broth bag or a mesh bag. Seal it well. We’ll let this bag steep in the Dongchimi brine for about a day to fully infuse the flavors of ginger and garlic. If you prefer, you can also squeeze the contents of the bag directly into the brine after steeping for a while.
Step 3
Now, let’s get ready to mix the Dongchimi. Cut half of the prepared radish into bite-sized pieces. Finely chop the 2 Korean green chili peppers. In a large bowl, combine the cut radish, chopped chili peppers, 1 cup of cider, 800ml of water, 1/2 cup of sugar, and 1/3 cup of salt.
Step 4
The secret to this recipe’s unique taste lies in the cider and Korean green chili peppers! Cider adds a cool, fizzy sensation to the brine, while the chili peppers contribute a pleasant spiciness, enhancing the overall flavor profile of the Dongchimi to be even richer and more complex.
Step 5
After mixing all the ingredients thoroughly, let it ferment at room temperature for about a day. Then, store it in the refrigerator or a kimchi refrigerator to chill. Serving it cold will make it even more refreshing and delicious. Beat the summer heat with this homemade, cool Dongchimi!
