A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.
- 8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces
- 6 Tbsp sea salt
- 4 Tbsp sugar
- 4 cloves of garlic, peeled and thinly sliced
- 3-4 green onions, sliced into 2 inch pieces
- 10 cups of water (about 2 quarts)
Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
Add liquid to salted radishes, garlic, and green onions. Let stand for 1-2 days at room temp.
When broth has achieved a tart, vinegary flavor, store in refrigerator.
To serve, ladle vegetables and generous amount of broth into a cup or small bowl.
*It's best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.