Dongchimi

Name: Dongchimi
Yield: 3 servings
Cuisine: Korean
Ingredients: 1kg Korean radish (mu), cut into chunks; Coarse sea salt; 1 Asian pear, sliced; 6 garlic cloves and a piece of ginger, sliced; 4 spring onions; 2 green chillies; 2 litres water

동치미/DONG-chee-mee/

Also known as: Korean Radish Water Kimchi, White Radish Kimchi, Dongchimi Kimchi

About this dish

A clear, refreshing 'water kimchi' of radish in a lightly salted brine with pear, garlic, ginger and spring onion.

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Ingredients

🥕1kg Korean radish (mu), cut into chunks

🧂Coarse sea salt

🍐1 Asian pear, sliced

🧄6 garlic cloves and a piece of ginger, sliced

🌿4 spring onions

🌶️2 green chillies

💧2 litres water

Method

Serves 3

Rub the radish with salt and leave overnight.

Put the garlic and ginger in a muslin bag.

Pack the radish, pear, spring onions, chillies and spice bag into a jar.

Dissolve salt in the water to make a mildly salty brine and pour it over.

Leave at room temperature for 2–3 days until tangy, then chill and serve cold.

✓ What Makes it Authentic

Dongchimi is a winter kimchi; its cold, tangy brine is also used as the base of naengmyeon cold noodle soup.

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