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
Nutritional Guidelines (per serving)
25 Calories
0g Fat
6g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 25
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3502mg 152%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 0g
Vitamin C 6mg 31%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 110mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, or daikon radishes, peeled and sliced into 1-inch pieces

  • 6 tablespoons sea salt

  • 4 tablespoons sugar

  • 4 garlic cloves, peeled and thinly sliced

  • 4 medium (4 1/8-inches long) green onions, sliced into 2-inch pieces

  • 10 cups water

Steps to Make It

  1. Gather the ingredients.

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

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

  4. Add liquid to salted radishes, garlic, and green onions. Let stand for one to two days at room temperature.

  5. When liquid has achieved a tart, vinegary flavor, store in refrigerator.

  6. 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.

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