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Dongchimi - water-based radish kimchi, freshly made, served on a plate
Fresh, tart water-based radish kimchi served

Dongchimi - Water-based Radish Kimchi

Author: Flavelo
Recipes Soups Salads
Dongchimi is 'winter kimchi'. Unlike the red, spicy variety, this is a clear, watery pickle where the crunchiness of the radish and the refreshing, probiotic power of the brine dominate. In Korea, its liquid is often used as a base for cold noodle dishes (naengmyeon) too, because it is full of natural 'fizz'.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 20 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large jar or sealable plastic container

Instructions

1 ✓

Wash the radish, trim the ends, and cut into batons or rounds. Sprinkle with 1 tbsp salt and leave to stand for 30 minutes.

Tip: Salting draws the bitter water out of the radish and makes the tissues crunchier (osmosis).
2 ✓

Mix the water with the remaining salt and the sugar until dissolved.

Tip: Chlorine-free water is important because chlorine can kill the beneficial bacteria that perform the fermentation.
3 ✓

Rinse the radish, place in the jar along with the garlic, ginger and chilli.

Tip: You can leave the garlic and ginger in larger pieces so they just transfer their flavour, but the brine doesn't become bitty.
4 ✓

Pour over the salty-sugary brine, seal, and leave at room temperature for 1-2 days (less in summer, more in winter).

Tip: When tiny bubbles appear and it has a sour smell, lactic acid fermentation has started.
5 ✓

Put in the fridge and leave to mature for another 1-2 days before eating.

Tip: The cold slows down fermentation but deepens the flavours.

Recipe FAQ

Why is the top foaming?
This is a sign of fermentation; lactic acid bacteria are producing gas. This is a good sign!

Ingredients

  • 1 kg Daikon radish or Korean radish
  • 1 l Water (filtered or boiled and cooled)
  • 2 tbsp Salt (iodine-free)
  • 1 tbsp Sugar
  • 1 cm Fresh ginger (sliced)
  • 4 cloves Garlic (whole)
  • 1 tsp Chilli flakes (optional, for garnish)