Dongchimi (Radish Water Kimchi)
Dongchimi is traditionally served as an appetizer or palate cleanser before a heavy meal, but it's a great mild broth base for cold soups and as a side dish.
Ingredients
- 800 g ~1 large Korean Radish
- 2 tbsp. Coarse Sea Salt or Kosher Salt
- 1 tbsp. Honey
- 3 Scallions 2 in. batons
- 1-2 Red Chili Peppers sliced
- 6 cups Water
Brine
- 1/2 Asian Pear peeled and chopped
- 1/2 Fuji Apple peeled and chopped
- 1/4 White or Yellow Onion chopped
- 3 Garlic Cloves
- 1 in. Ginger Knob
- 1 cup Water
Instructions
- Wash and scrub Korean radish to rid of any dirt.
- Slice radish into 1 cm. thick rings and then into 1 cm. matchsticks.
- Toss the radishes, salt, and honey in a large, clean airtight container. Set at room temperature for 1 hour.
- To prepare the brine, blend together, asian pear, apple, onion, garlic, ginger, and water until smooth.
- Pour the brine into a cheesecloth and extract as much liquid as you can directly onto to the radishes.
- Add in the scallion batons and sliced peppers.
- Pour on 5 cups of water onto the radishes and mix well.
- Store at room temperature for 1-2 days or until you see bubbles beginning to form. Transfer into the fridge and keep up to a month.