Korean Dongchimi Radish Water Kimchi
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dongchimi is a Korean radish water kimchi made by salting whole Korean radishes, then submerging them with Asian pear, garlic, ginger, scallions, and green chili in a clean saltwater brine for several days of cold fermentation.
Read more
As the radish starch breaks down through lactic fermentation, the brine develops a natural effervescence and bright, 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. Dongchimi is traditionally prepared alongside napa kimchi during the late-autumn kimjang season. It requires at least three to five days of cool fermentation before the carbonation develops properly. Choosing medium-sized, firm radishes over small ones preserves a crisp texture for longer. Once fully fermented, the brine keeps well under refrigeration for two to three weeks.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 1200 g of Korean radish well, then cut it into large 4 to 5 cm chunks.
Avoid cutting it too small, since smaller pieces soften faster during fermentation and lose the crisp texture dongchimi needs.
- 2Season
Sprinkle 60 g of coarse salt evenly over the radish and toss so every cut side is coated.
Salt for 2 hours, turning the pieces once halfway through so the seasoning penetrates evenly.
- 3Step
When the radish bends slightly and releases moisture, rinse it once lightly in cold water.
Drain in a colander for at least 10 minutes so excess surface water does not dilute the brine.
- 4Season
Dissolve a little salt in 2500 ml of water to make a clear brine.
Tie 200 g of pear, 8 garlic cloves, and 20 g of ginger in cheesecloth, then steep for 30 minutes to season the liquid cleanly.
- 5Step
Pack the radish, 60 g of scallions, and 2 pierced green chilies into a sterilized container.
Pour in the infused brine until every ingredient is fully submerged, which helps prevent spoilage during fermentation.
- 6Finish
Leave at room temperature for 1 to 2 days, then move it to the refrigerator once tiny bubbles appear.
Age for at least 4 more days, serve well chilled, and strain the broth if you want a cleaner finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dongchimi radish water kimchi develops a natural carbonation through cold saltwater fermentation.
- Finish cue
- Leave at room temperature for 1 to 2 days, then move it to the refrigerator once tiny bubbles appear.
- Avoid this
- Avoid cutting it too small, since smaller pieces soften faster during fermentation and lose the crisp texture dongchimi needs.
- Storage and reheating
- Once fully fermented, the brine keeps well under refrigeration for two to three weeks.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean White Kimchi (Non-Spicy Napa Pear Fermented)
Korean radish, coarse salt
Korean Sedum Water Kimchi
Korean radish, coarse salt
Beet Water Kimchi
Korean radish, coarse salt