|Nutrition Facts (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 staple in Korean cuisine, kimchi is pickled and fermented vegetables that is enjoyed as a condiment and ingredient in soups and stews. The recipes for kimchi vary greatly and depend on the ingredients and the region and season in which it's made. This version, called dongchimi, is a summer kimchi that is vinegary rather than spicy, and falls into the “white” or “water” category (mool kimchi) of the many different types of this traditional Korean dish.
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 is popular in the hot months as both a side dish and a cold soup.
This recipe is made with Korean white radish, referred to as mu, which is crunchy, sturdy, and short and stout in size. If you cannot find Korean radish, daikon radish will work just fine. To make dongchimi, the sliced radish is tossed with salt and sugar and left to sit for a day; it's then added to a water-salt-sugar mixture, along with garlic and green onions, and left to sit again for a day or two. It is ready when the kimchi has reached a vinegary, tart flavor. The radish and vegetables are then served in a bowl with a generous amount of liquid.
Gather the ingredients.
Place the radishes in a bowl and coat with 3 tablespoons of the salt and 2 tablespoons of the sugar. Let stand for one day at room temp.
After one day, dissolve the remaining 3 tablespoons salt and 2 tablespoons sugar in the warm water.
Add the liquid to the salted radishes; stir in the thinly sliced garlic and green onions. Let stand for one to two days at room temperature.
The white radish kimchi is ready when the liquid has achieved a tart, vinegary flavor.
To serve, ladle the vegetables and a generous amount of liquid into a cup or small bowl.
It's best to make this kimchi in a large glass jar, but you can use a plastic container as well. Just make sure to leave room at the top for the gases released during the fermentation process.
How to Store
Any leftover dongchimi can be stored in the refrigerator in a tightly closed container where it will last for several months. The flavors will intensify over time and the radish will lose some of its crunch the longer it sits.