Korean White Radish Kimchi (Dongchimi)

Korean White Radish Kimchi (Dongchimi)
Korean White Radish Kimchi. Naomi Imatome Yun
  • 48 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 48 hrs
  • Yield: 12 servings
Ratings (7)

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.

What You'll Need

  • 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)

How to Make It

  1. Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
  2. After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
  3. Add liquid to salted radishes, garlic, and green onions. Let stand for 1-2 days at room temp.
  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.
  1. *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.
Nutritional Guidelines (per serving)
Calories 78
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 3,505 mg
Carbohydrates 10 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)