|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Gather the ingredients.
Coat radishes with 3 tablespoons salt and 2 tablespoons sugar. Let stand for one day at room temp.
After one day, dissolve 3 tablespoons salt and 2 tablespoons sugar into warm water.
Add liquid to salted radishes, garlic, and green onions. Let stand for one to two days at room temperature.
When liquid has achieved a tart, vinegary flavor, store in refrigerator.
To serve, ladle vegetables and generous amount of liquid 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.