This recipe features dongchimi made with firm and satisfying ‘cheonsu’ radishes, a perfect choice for a small jar. Making dongchimi is simpler than other kimchi varieties, with fewer ingredients and an easier process for achieving a delightful taste. Cheonsu radishes, though small, are dense and naturally sweet, making them ideal for dongchimi. To prepare, roll the radishes in coarse sea salt, layer them in a crock or jar, and then add a pinch more salt the next day, flipping the radishes to ensure even salting. Next, dissolve salt and ‘new sugar’ in water and pour it over the radishes. Using ‘new sugar’ instead of regular sugar prevents the radishes from becoming too soft and results in a cleaner flavor. Place a cloth bundle containing pear, garlic, and ginger into the jar. Top with radish greens, scallions, and chili peppers. Weigh everything down with a pressing stone. After about a week, the dongchimi will begin to ferment, much like makgeolli (rice wine), with small bubbles appearing and a slightly fermented aroma. At this point, transfer it to the refrigerator. In winter, you can enjoy it by taking out the icy dongchimi radishes and broth, adding water and plum syrup to adjust the saltiness. Fermenting in a crock initially and then moving it to the refrigerator enhances the flavor. The sensation of eating icy dongchimi on a cold winter day is incredibly refreshing and satisfying – truly ‘fighting cold with cold’! Dongchimi can spoil if made too bland, so it’s best to make it slightly saltier initially. You can always dilute it with water later to achieve your desired salt level. A bowl of crisp, cool dongchimi is the perfect way to refresh your palate during winter.