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4.9 from 27 votes

Easy Dongchimi

How to make Korean radish water kimchi - dongchimi

Prep Time
5 mins
Cook Time
5 mins
Pickling time
30 mins
Total Time
40 mins
Servings: 20
Calories: 30 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

MAIN
  • 800 g Korean radish or daikon radish (1.8 pounds)
  • 2 Tbsp coarse sea salt
  • 2 Tbsp sugar (raw)
  • 25 g green onion , cut into 5cm / 2 inch length (0.9 ounces)
  • 1-3 Chilies (optional), rinsed and both ends trimmed then halved – it will make the your dongchimi spicy so only add if you want spicy flavor.
DONGCHIMI BRINE
  • 4 cups water
  • 1 Tbsp coarse sea salt
  • 300 g Korean pear / nashi or bosc pear, peeled and seeded (11 ounces)
  • 150 g red apple (royal gala or fuji), core removed (5.3 ounces)
  • 50 g onion , peeled (1.8 ounces)
  • 20 g garlic , peeled (0.7 ounces)
  • 15 g ginger , peeled (0.5 ounces)

Instructions

    Cup of Yum
  1. Wash the radish thoroughly and peel the skin. Slice them into 5cm / 2 inch sticks and place them into a mixing bowl. Add 2 Tbsp coarse sea salt and 2 Tbsp sugar then gently mix them well. Rest it for 30 mins allowing the radish to soften.
  2. Rinse the radish under cold running water a few times to remove any residue salt and sugar. Drain away excess water on a sieve for 5 mins.
  3. Place the radish, green onion and chilies (if adding) into the kimchi container. As an indicator, I used a 5 L container and it was only half full.
  4. Blend the kimchi brine ingredients in a mixer or food processor until pureed. Strain the pureed kimchi brine through the cheese cloth / muslin cloth and catch any liquid that comes out of it into the kimchi container (from step 3). Squeeze out all the juice from the cloth into the kimchi container. Discard any chunky leftovers.
  5. Close the kimchi container and leave it at room temperature for 18 hrs to 24 hrs depending on your room temperature, then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. (You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be good for 3 to 4 weeks when refrigerated. If you don’t mind the sour taste you can keep it even longer.

Nutrition Information

Calories 30kcal (2%) Carbohydrates 7g (2%) Sodium 1060mg (44%) Potassium 160mg (5%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 40IU (1%) Vitamin C 15.9mg (18%) Calcium 20mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 30

% Daily Value*

Calories 30kcal 2%
Carbohydrates 7g 2%
Sodium 1060mg 44%
Potassium 160mg 3%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 40IU 1%
Vitamin C 15.9mg 18%
Calcium 20mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.