Korean Dongchimi Radish Water Kimchi
Dongchimi is a Korean radish water kimchi made by brining whole Korean radishes in salt, then submerging them with Asian pear, garlic, ginger, scallions, and green chili in a clean saltwater solution for several days of cold fermentation. As the radish starch breaks down through lactic fermentation, the brine develops a natural effervescence and refreshing acidity. Pear lends a gentle fruit sweetness, and ginger sharpens the finish. The clear, chilled broth can be drunk on its own as a palate cleanser or used as a base for cold noodle dishes in winter, cutting through the richness of grilled meats and heavy stews.
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Instructions
- 1
Cut radish into large chunks and salt for 2 hours.
- 2
Rinse lightly and drain the salted radish.
- 3
Dissolve salt in water and steep pear, garlic, and ginger in a pouch.
- 4
Place radish, scallions, and chili in a jar and pour in the broth to submerge.
- 5
Ferment 1-2 days at room temp, then refrigerate at least 4 days.
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