Dongchimi (Radish Water Kimchi)
Servings: 1 gallon
Ingredients
- 2 lbs Korean radish
- 1/2 lb Korean radish tops (greens)
- 2 tbsp Korean sea salt
- 1/4 Asian pear
- 1/2 Korean melon (chamoe)
- 1 sheet dried kelp
- 10 cups water
- 1/3 cup Plum syrup (maesil)
- 3 tbsp Korean sea salt
- 6 garlic cloves smashed
- 1 tbsp fresh ginger roughly chopped
- 1/4 onion
- 4 green onions
- 2 red chili pepper
- 2 Korean green chili pepper
Instructions
- Wash the radish & greens thoroughly and cut the radish into bite sized, uniform pieces.
- In a large glass jar, put the greens on the bottom then add the radishes on top. Sprinkle with 2 tbsp Korean sea salt and shake until everything is evenly coated with salt. Let it sit on the counter for 1 hour.
- Cut a Korean melon in half lengthwise and remove the seeds. Cut into thin pieces and remove the skin if you prefer (I leave it on). Cut 1/4 of an Asian pear and cut into thin pieces as well. Poke holes into the chili peppers with a fork. Put the garlic, ginger, and onion in to a cheesecloth or tea bag. Cut the green onions in to 3 inch long pieces.
- Soak the dried kelp in 10 cups of cold water for 30 minutes.
- Set the kelp aside (you can use this to make something else), then add plum syrup and 3 tbsp Korean sea salt and mix until dissolved.
- After 1 hour, the radish and greens should be softened and there will be a pool of water at the bottom. Leave it- that's where a lot of the flavor is coming from.
- Add the chili pepper, melon, pear, ginger, garlic, onions, green onions, and water mixture.
- Secure the lid and let this ferment on the kitchen counter for 1-2 days, depending on how sour you like it.
- After 1 day the water will turn a little darker, less translucent, and there will be bubbles floating to the top. This means it is fermenting! taste to see if it is to your liking- when it's good for you, store in the fridge for up to 2 months.
- Slice the chili peppers to serve and add a few ice cubes to keep it extra cold. Try the melon! It is not a common ingredient in Dongchimi but I had some like this in Busan where my family is from, and it is really delicious.
