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Dongchimi (Korean Radish Water Kimchi)
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Prep Time: 15 minutes
Total Time: 75 minutes
Whip up refreshing Korean radish water kimchi, Dongchimi, in 2 days with this simple recipe.
Ingredients:
11/2 large Korean radishes (about 11/2 pounds)
2tablespoons kosher salt
2tablespoons honey
1Asian pear (about 12 ounces), peeled, cored, and cubed
1red apple (Honeycrisp, Fuji, or Envy if possible, about 6 ounces), peeled, cored, and cubed
1/4 white onion (about 2 ounces), diced
1 (1-inch) piece of ginger , peeled
2clovesgarlic, peeled
4cups cold water, divided
2green onions, cut into 3-inch long slices
1hot pepper, such as serrano, sliced (optional)
Instructions:
Peel and thinly slice the Korean radishes into 1/8-inch-thick half-moon shapes. Toss the radishes with salt and honey in a bowl and let them sit for 1 hour while preparing the brine.
Prepare the brine by blending the pear, apple, onion, ginger, and garlic with 1 cup of cold water until smooth in a blender or food processor. Strain the mixture through a double layer of cheesecloth set in a wire mesh strainer over a large bowl. Squeeze the cheesecloth to extract all the liquid into the bowl and discard the dry purée.
Prepare the kimchi: Rinse the radish slices thoroughly to eliminate excess salt and honey. Combine them in a 2-quart container with a lid, along with green onions and pepper slices (if desired). Pour the strained purée liquid and 3 cups of cold water over the radishes. Seal with the lid and let sit at room temperature for at least 48 hours until bubbles form on the surface. Refrigerate for long-term storage up to a few months for optimal flavor. If you enjoyed this recipe, please consider leaving a rating and feedback below!