Korea

Dongchimi

Name: Dongchimi
Total time: 40 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 3 medium Korean radishes or mooli in large chunks radish (daikon radish, mooli); Salt, about 1/3 cup coarse salt, divided; 8 cups water; 1 quartered pear; 8 cloves sliced garlic; a thumb sliced ginger; 4 stalks knotted spring onion (green onion, scallion); 4 pricked green chilli; 1 halved onion; 2 tsp sugar

Whole radish in a clear, cold brine that turns tingly and sweet. Winter in a jar.

40 minTime

1 gProtein each

mildSpice

Winter water kimchi2 chapters · 1 min read

Make it your way

Grandma's wayWhole radish fermented in clear salt brine.

The original

43kcalsame

1 gproteinsame

3 gfibresame

40minutessame

Dongchimi.

Per serving, worked out from the ingredient table.

Ingredients

Radish (daikon radish, mooli)3 medium Korean radishes or mooli, in large chunks

Saltabout 1/3 cup coarse salt, divided

Water8 cups

Pear1, quartered

Garlic8 cloves, sliced

Gingera thumb, sliced

Spring onion (green onion, scallion)4 stalks, knotted

Green chilli4, pricked

Onion1, halved

Sugar2 tsp

Method

4 steps

1Roll the radish chunks in 3 tbsp salt and leave overnight.
2Put the radishes and their liquid in a large jar with pear, garlic and ginger in a cloth bag, spring onion, chillies and onion.
3Dissolve the remaining salt and sugar in the water and pour over to cover. Weigh down.
4Ferment 2 to 3 days in a cool spot, then chill for a week.

Serve it like this

Serve sliced radish in a bowl of icy brine, with a few slices of chilli and spring onion floating on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dongchimi

Make it your way

Ingredients

Method

Make it a meal