Winter Dongchimi (Radish Water Kimchi)
How to Make Winter Dongchimi: A Recipe for Dongchimi You Can Enjoy Year-Round
Learn how to make traditional winter dongchimi, a refreshing Korean radish water kimchi that can be stored and enjoyed throughout the year. This recipe uses small, crisp radishes, perfect for dongchimi, along with a flavorful broth made from garlic, ginger, pears, and a hint of spice from pickled chili peppers. Follow these detailed steps to create a perfectly balanced, crisp, and invigorating dongchimi that’s ideal for the winter season and a fantastic base for refreshing summer noodles.
Dongchimi Ingredients
- 28 small dongchimi radishes
- 1 and 1/4 cups coarse sea salt (for salting radishes)
- 15 cloves garlic
- 2 slices ginger
- 1 bunch scallions
- 2 pears
- 3 handfuls well-fermented chili peppers
- 5 liters clean water
Cooking Instructions
Step 1
The foundation of delicious dongchimi starts with fresh radishes. Prepare 28 small dongchimi radishes, which can be homegrown or purchased from the market. Don’t worry if their sizes vary. Scrub them thoroughly with a natural sponge or brush to remove any dirt or debris. Ensuring the radishes are clean is a crucial first step.
Step 2
In a large bowl, measure out 1 and 1/4 cups of coarse sea salt. Using coarse sea salt is beneficial as it effectively draws out moisture from the radishes, contributing to their crisp texture.
Step 3
After washing the radishes, while they are still slightly damp, roll them in the coarse sea salt. Ensure each radish is evenly coated. Then, carefully and neatly pack the salted radishes into your kimchi container. Placing the radish tops pointing downwards can help with draining the water.
Step 4
Once all the radishes are in the container, sprinkle the remaining salt evenly over the top. Close the lid tightly and store the container in a cool place (like a pantry or balcony) for at least 2 weeks to allow the radishes to brine. This process softens the radishes and draws out the liquid, which forms the base of the dongchimi broth.
Step 5
After approximately 18 days, check the condition of the brined radishes. You’ll notice they have shrunk slightly and become more pliable, as shown in the picture. Avoid brining for too long, which could make them mushy.
Step 6
The clear liquid that has drained from the radishes should NOT be discarded. This liquid is essential for the deep and refreshing flavor of the dongchimi. Keep it in the container with the radishes.
Step 7
Prepare the aromatics that will add depth to the dongchimi. Take 15 cloves of garlic and 2 slices of ginger. Peel them and slice them thinly into rounds. Thin slicing helps their flavors and aromas infuse more effectively into the broth.
Step 8
Place the sliced garlic and ginger into a broth bag or a reusable mesh bag. Using a broth bag, easily available at supermarkets, makes it convenient to remove the aromatics later, preventing the broth from becoming cloudy and ensuring a cleaner taste.
Step 9
This year, I’m using homemade fermented chili peppers. If you don’t have homemade ones, store-bought fermented chili peppers are a good alternative. Whether homemade or store-bought, rinse the fermented chili peppers lightly under running water and drain them thoroughly in a colander. These peppers add a unique, subtle spiciness and complexity to the dongchimi.
Step 10
Gather about 3 handfuls of the drained fermented chili peppers. The amount can be adjusted based on your preference for spiciness. More peppers will result in a spicier dongchimi.
Step 11
Prepare one bunch of scallions. Trim them and wash them thoroughly, then drain off excess water. Scallions add a fresh, mild oniony flavor and a touch of color to the dongchimi.
Step 12
Take 2 pears. Wash them thoroughly, even with the peel on, remove the core, and slice them thinly. Pears contribute natural sweetness and a clean, refreshing quality to the broth. Leaving the peel on can add extra nutrients and flavor.
Step 13
Now, it’s time to assemble the dongchimi broth. Add the broth bag containing the garlic and ginger to the kimchi container with the brined radishes. Also, add the prepared fermented chili peppers.
Step 14
Add the sliced pears, and then carefully pour in 5 liters of clean water. The amount of water can be adjusted based on the size of your container and the quantity of radishes. Sufficient water is key for proper fermentation and a delicious, refreshing broth.
Step 15
Finally, arrange the trimmed scallions on top of the other ingredients. Placing them on top helps to gently submerge the ingredients in the liquid.
Step 16
Close the kimchi container and gently tilt it from side to side to mix the ingredients and the liquids. Let it sit in a cool place for about 3 to 4 days to ferment. After this initial fermentation, transfer it to the kimchi refrigerator to chill and continue to mature. It might taste a bit light initially, but the flavors will deepen over time. Enjoy chilled.
Step 17
This particular batch of dongchimi was prepared on January 8th. I opened and tasted it for the first time on March 14th. Although it’s traditionally a winter dish, I got caught up with family matters and forgot about it. However, the kimchi refrigerator worked its magic, allowing the dongchimi to ferment and mature beautifully, developing an even richer flavor. The wait was well worth it!
Step 18
Cut the well-fermented dongchimi radishes into bite-sized pieces. The radishes themselves make a wonderful side dish, offering a satisfying crispness.
Step 19
Serve the cut radish pieces in a bowl, along with a generous ladleful of the refreshing dongchimi broth. The broth is delicious on its own and also versatile for other culinary uses.
Step 20
If the dongchimi broth seems too concentrated or you simply want more, you can adjust the consistency by adding a little filtered water. Tailor the saltiness and thickness to your personal preference.
Step 21
After enjoying the dongchimi for a while, you might want a break. Consider saving some for hot summer days and making refreshing dongchimi-based naengmyeon (cold noodles). In fact, for us, it feels like we make winter dongchimi specifically for the purpose of enjoying it in refreshing summer noodle dishes. It’s a clever way to preserve and enjoy the flavor year-round.
Step 22
This photo was taken on December 23rd. After enjoying dongchimi naengmyeon throughout the summer, I removed all the ingredients except the fermented chili peppers. I then transferred the remaining dongchimi to a smaller container for storage. This helps keep the dongchimi fresh for longer.
Step 23
A year has passed since I first made this dongchimi, and the radishes are still wonderfully crisp. I decided to finish it off while organizing my refrigerator. The dongchimi radishes were transferred to a side dish container, and the fermented chili peppers were used to make a spicy chili salad. Enjoying crisp dongchimi for a full year is truly a delightful experience.
