Korean White Radish Kimchi (Dongchimi)

Korean White Radish Kimchi (Dongchimi)
Naomi Imatome Yun
Prep: 15 mins
Cook: 48 hrs
Total: 48 hrs 15 mins
Servings: 12 servings

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 to 4 green onions (sliced into 2-inch pieces)
  • 10 cups of water (about 2 quarts)

Steps to Make It

  1. Coat radishes with 3 tablespoons salt and 2 tablespoons sugar. Let stand for 1 day at room temp.

  2. After 1 day, dissolve 3 tablespoons salt and 2 tablespoons sugar into warm water.

  3. Add liquid to salted radishes, garlic, and green onions. Let stand for 1 to 2 days at room temperature.

  4. When broth has achieved a tart, vinegary flavor, store in refrigerator.

  5. To serve, ladle vegetables and generous amount of broth into a cup or small bowl.

  6. 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.

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