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KIMCHI · Easy · 30 min + 7 days

Dongchimi — Young Radish Water Kimchi

By Kimchee Curator

Clear, cold, and fizzy — the dongchimi brine that powers nangmyeon in winter.

TL;DR

Clear, cold, and fizzy — the dongchimi brine that powers nangmyeon in winter.

Prep 20 minCook 5 minServes 10 cups

Ingredients

  • 1.5 kg young radish (yeolmu or small mu) with greens, halved
  • 2 Tbsp coarse salt
  • 1.5 L water, 33g salt, 15g sugar
  • 5 garlic cloves, 1 inch ginger, 2 scallions
  • 1 Asian pear sliced, 1 tsp mustard seeds (optional)

Steps

  1. Salt radish lightly 30 min; rinse once.
  2. Make brine: dissolve salt/sugar in water, cool.
  3. Pack radish, garlic, ginger, scallions, pear; cover with brine, weight.
  4. Refrigerate at 35–38°F for 7–14 days; taste brine — should be tangy and clear.
  5. Serve radish crisp with brine as drink; keep refrigerated 1 month.

Tips

  • Don't peel young radish — skin keeps crunch and color.
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