I cannot say enough about how much I absolutely love… Dongchimi. The refreshing broth and the crunchy radish moo… Yum!
Bill will do a post on it soon, but we’re currently watching the drama Kimchi Family or Fermentation Family (available on DramaFever – Kimchi Family). This drama is probably one of my very favorite dramas in the recent years. We’ve watched half of the episodes so far, and each episode shows such beautiful and delicious looking kimchi and food that we get really hungry. And I just get this passionate desire to go and make kimchi. After watching an episode a couple of weeks ago, I ran out to make Dongchimi, so I hope you enjoy the recipe!
Source: Hulu.com
Dongchimi has always been my favorite kimchi. Dongchimi literally means kimchi for the winter, and Koreans love eating Dongchimi with steamy, hot dishes during the winter. But Dongchimi is eaten all around the year, including summer, when Koreans like to make noodles with the Dongchimi broth – which we call Neungmyun (cold noodles).
Unlike the red, spicy kimchis that you often see in Korean meals, Dongchimi is a water-based, non-spicy kimchi that has an amazing, refreshing broth. Like any other kimchi, Dongchimi is also a very healthy food – I don’t need to go into how probiotic food is so amazingly good for you!
Dongchimi is much easier to make than regular kimchi. It’s an easy recipe that gives great results for newbies, and it is a very satisfying side dish for any steamy and hot or hearty Korean meal. Again, it’s great as Neungmyun (cold noodles) broth as well. 🙂
Dongchimi (Korean Radish Water Kimchi) Recipe
Ingredients:
5 medium Korean moo/radish/daikon (make sure it’s the Korean radish, the other kinds will taste totally different!)
3/4-1 cup coarse sea salt to cover the moo/radish overnight
1 big Korean pear, cubed (make sure it’s Korean pear for this recipe!)
1 big or 2 small red apples, cubed
1 cup whole garlic cloves
20 whole green onions salted and tied into knots
5-7 ginger pieces, cubed (garlic clove size)
8-10 mix of red & green hot peppers (accordingly to your liking)
1/16 cup pepper seeds wrapped and tied in cheese cloth (optional, only if you want to have some more heat in the kimchi)
sea salted water (18 cups of water with 2/3 cup sea salt)
Directions:
1. Clean and peel the bad/ugly areas of the moo/radish peel. Don’t peel everything out, as the peel of the moo will make the broth yummier!
2. Slice the moo into quarters, rub with salt and let it sit overnight.
3. In the morning, wash the moo and salt the green onions for 30 minutes.
4. Meanwhile, prepare the apple, pear, garlic cloves, ginger chops, whole peppers, and pepper seeds (if you are using them). Put them all in a glass jar.
5. Check if the green onions have wilted. If they have, wrap them into knots (they don’t have to be too pretty), and put them in the glass jar.
6. Put in the salted moo/radish. You should have all the ingredients in the jar now.
7. Make your sea salt water and add it into the jar. Cover up the ingredients completely. You are done!!!!
8. Put it in your fridge to ferment for at least a week or so. You can start eating as soon as you make it but really it won’t be as yummy before it has time to ferment.
9. If you let it sit for around 2 weeks or so, the Dongchimi will have a much stronger, refreshing kimchi broth taste – in a really awesome probiotics kind of way! 🙂
Salt the radish moo really well. Be sure to sprinkle generous amounts of salt!
Salted radish moo is ready for you in the morning. Wash them!
Cut the apples and Korean pears into cubes like this. Cut the ginger into garlic size cubes as well!
Salt the green onions so they are wilted enough to make knots!
Wrap them into large knots!
If all the ingredients are ready, put them all into the jar. The peppers just need to washed and put in whole.
Put the moo radish in as well and add the sea salted water to cover up all the ingredients.
All ready to be fermented now! Keep it out for a day (you want to have it the jar lid slightly open to let air in for fermentation). Then place in your fridge to ferment for at least a week or more. If you can let it ferment longer, the better.
You can really start eating as soon as you make it but waiting until it ferments really pays of. The waiting is very difficult for me. I can’t wait to eat Dongchimi, so I always end up eating some pretty early. But you can clearly taste how different the broth and radish moo taste after letting it ferment for a couple of weeks. So please be patient! 😉
Yumm… the refreshing broth and the crunchy radish moo. Enjoy!
FAQs
Dongchimi is the answer. This fermented radish water kimchi is jam-packed with electrolytes and healthy probiotics that your body craves when you feel not-so-great.
What is dongchimi made of? ›
Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine.
How long can you keep dongchimi? ›
In Korea dongchimi is usually made just before winter starts, when radish is in peak season and it's firm, crispy, and sweet. But these days you can make it all year round. Keep it in the fridge for 2 to 3 weeks, and when it runs out, make some more.
How do you eat dongchimi? ›
How to Serve Dongchimi. Dongchimi also goes well with Korean BBQ, particularly the spicy kinds (e.g. dakgalbi – Spicy Korean chicken). Many Korean BBQ restaurants serve dongchimi as a complimentary side dish. Also, Koreans love having dongchimi with boiled/baked sweet potatoes and porridge.
Is radish kimchi good for weight loss? ›
Fresh and fermented kimchi are both low in calories and may boost weight loss ( 49 ). A 4-week study in 22 people with excess weight found that eating fresh or fermented kimchi helped reduce body weight, body mass index (BMI), and body fat. Additionally, the fermented variety decreased blood sugar levels ( 50 ).
What is the benefit of dongchimi? ›
Dongchimi Health Benefits
Broth promotes digestion, which is why it pairs especially well with meat dishes or starch heavy foods such as rice cakes.
What is dongchimi in English? ›
Dongchimi (동치미) is a mild water-based kimchi. It's typically made in late fall with a small variety of white radish called dongchimi mu during kimjang (kimchi making season) and eaten during winter. The word dongchimi means “winter water kimchi”.
Is radish kimchi good for you? ›
Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy.
What if my Dongchimi is too salty? ›
If the brine is too salty, add more water to dilute. It should be a tad too salty to eat as is. Leave it out at room temperature for a full day or two until bubbles rise through the brine. Taste again and adjust the salt level if necessary.
How long will radish kimchi last? ›
Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste.
Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.
Why do Koreans eat radish with every meal? ›
With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal. Danmuji is easy to make and great to have in the fridge to elevate a plate or simply eat it on its own. Daikon radish is actually well-known for being a nutritional root vegetable.
Why do Koreans eat radish with meals? ›
This radish is an important part of a meal for Korean families. It is firm, very crunchy and very resistant when cooked. The leaves are edible and it can be used in salads and side dishes, in particular in kimchi.
Can I eat Korean radish raw? ›
Korean radishes are a staple ingredient in Korean cuisine and are stacked in large piles or layered in bins at local markets. The radishes can be consumed fresh, cooked, or fermented and are viewed as a filling and nutritious ingredient suitable for a wide variety of culinary applications.
Is Korean pickled radish healthy? ›
According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.
Is Chinese pickled radish healthy? ›
They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.
Is Korean yellow radish healthy? ›
Daikon radish is actually well-known for being a nutritional root vegetable. Low in calories, it also has an impressive amount of antioxidants, vitamins, and minerals. The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium.
