Korean White Radish Kimchi (Dongchimi)

Korean White Radish Kimchi (Dongchimi)

The Spruce / Madhumita Sathishkumar

Prep: 15 mins
Cook: 48 hrs
Total: 48 hrs 15 mins
Servings: 12 servings
Nutrition Facts (per serving)
25 Calories
0g Fat
6g Carbs
0g Protein
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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.

    Korean White Radish Kimchi (Dongchimi) ingredients

    The Spruce / Madhumita Sathishkumar

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

    radish slices with salt and sugar

    The Spruce / Madhumita Sathishkumar

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

    salt, sugar and water in a pot

    The Spruce / Madhumita Sathishkumar

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

    Add liquid to salted radishes, garlic, and green onions in the bowl

    The Spruce / Madhumita Sathishkumar

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

    radish kimchi in liquid

    The Spruce / Madhumita Sathishkumar

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

    Korean White Radish Kimchi (Dongchimi) in a bowl

    The Spruce / Madhumita Sathishkumar


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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