Dongchimi, Korean water kimchi.
It might not the most popular kimchi in the world, but Koreans can’t live without dongchimi.
Usually it’s made during the winter time when the Korean radish is sweet and juicy. Goes amazing with all the Korean hot stew or soup dishes to refresh without super strong flavor like regular red cabbage kimchi.
This Korean water kimchi’s juice is also what I use for the base of Mul-Naengmyeon, Korean cold noodles.
Korean water kimchi is not just food but also works like natural medicine. When you’re having a digestion problem, instead of taking TUMS, drink about 1/4 to 1/2 up of this Korean water kimchi juice. You will feel much better!
My recipe is also very easy compare to the traditional style. My mom taught me the best always!
Are you ready to make Dongchimi, Korean water kimchi?
Let’s get started!
In cold water, add dried seaweed and let it sit for 1 hour.
Cut radish into 2-inch long 1/2-inch thick sticks.
Place in a air tight 1 gallon container where you are making this kimchi. Add Korean kimchi sea salt into radish and close the lid.
I got the 1 gallon glass container with the lid on Amazon, check it out!
I use them to make kombucha & Kimchi! 🙂
I highly recommend you to use Korean kimchi sea salt for this recipe or any other my kimchi recipes. If you are using regular salt, perhaps the taste might not the same.
Shake it well until radishes are coated with salt evenly.
Let it sit for 1 hour.
After 1 hour all the salt has melted and radish release its own mositure. Keep it, not drain.
In a large tea bag, add garlic, ginger, sport peppers, onion, green onions and Korean pear. Use 2 bags if needed.
In traditional Dongchimi recipe, we always use Sakhin-gochu, means salted & fermented chili pepper. But it’s very hard to find in U.S and I found something similar. Chicago style sport peppers. Not the same, but it will do the trick!
I found at Safeway, pickle section. I bet you can find this easily.
Place the aroma bags into the salted radish. Don’t drain the salted water in radish, it’s the base seasoning of this kimchi.
Remove the seaweed from the water.
You can cut and eat the seaweed with ponzu sauce or chogochujang (Korean sweet & sour chili paste) as salad or appetizer. You can also braise them with soy sauce and mirin, it will be a healthy side dish!
Into seaweed infused water, add Korean plum extract and kimchi sea salt. Whisk well until salt has dissolved all the way.
https://seonkyounglongest.com/maesilaek-korean-plum-extract/
Pour the liquid mixture into the container. Make sure to give container about 1-inch room, because when kimchi is fermenting it will bubble like champagne!
Cover, let it sit on your kitchen counter for 2 to 5 days depending on your taste for proper fermentation.
Then place in a refrigerator.
Enjoy!
Dongchimi Korean Water Kimchi
- Total Time: 1 hour
- Yield: 16 1x
Ingredients
- 2 lb Korean radish, moo
- 2 tbsp Korean kimchi sea salt
- 10 cups of cold water
- 5x5-inch (approximately your palm size) dasima, dried seaweed
- 8 cloves garlic, crushed
- 1 oz ginger, thinly sliced
- 2 to 3 Chicago style sport peppers
- 1/2 medium-size onion, sliced
- 2 to 3 green onions, cut into 2-inch long pieces
- 1/2 Korean pear or apple, seeded and sliced
- 1/2 cup of maesilaek, Korean plum extract, or 1/4 of no flavored kombucha
- 3 tbsp Korean kimchi sea salt
Instructions
- In cold water, add the dried seaweed and let it soak for 1 hour.
- Cut the radish into 2-inch long, 1/2-inch thick sticks. Place in an air-tight, 1-gallon container where you are making this kimchi. Add the sea salt to the radish and close the lid. Shake it well until the radishes are coated with salt evenly. Let it sit for 1 hour.
- Add the garlic, ginger, peppers, onion, green onions, and pear to a large tea bag. Use 2 bags if needed. Place the aroma bags into the salted radish. Don’t drain the salted water from the radish, it’s the base seasoning of this kimchi.
- Remove the dried seaweed from the water. You can cut and eat the seaweed with ponzu sauce or chogochujang (Korean sweet & sour chili paste) as salad or appetizer. You can also braise them with soy sauce and mirin, it will be a healthy side dish!
- Into the seaweed-infused water, add Korean plum extract and kimchi sea salt. Whisk well until the salt has dissolved all the way.
- Pour the liquid mixture into the container. Give the container about 1-inch of the room because when kimchi is fermenting, it will bubble like champagne! Cover, and let it sit on your kitchen counter for 2 to 5 days, depending on your taste, for proper fermentation. The longer it sits, the more it ferments. Then place it in a refrigerator. Enjoy!
- Prep Time: 1 hour
1 comment
Hi Seonkyoung,
I made this Dongchimi water kim chi according to the recipe but it is not bubbling/fermenting! I It’s been sitting on my kitchen counter for 2 days and I cant figure out what the problem could be. Help!