Dongchimi, or Korean water radish kimchi, is perfect for a quick ferment – resulting in an effervescent brine and a crunchy kimchi.
Traditionally made in the winter, I’ve adapted this dongchimi to be made in late spring / early summer as the weather warms, so it will be perfect for cold noodles. Serve on its own as a palate-cleansing appetizer, or with cold somen or buckwheat noodles for a refreshing summer dish.
Serves 6-8
Ingredients
For the initial salting:
2 pounds Korean radish
3 tbsp salt
2 tbsp sugar
For the brine:
8 cups water
4 tbsp salt
2 green onion
7 cloves garlic
1 inch ginger
1/2 apple
Directions
Cut radish into bite-sized pieces and toss with salt & sugar. Let sit for about 1 hour, then transfer the radish and liquid to a jar.
Add brine ingredients to jar, and mix thoroughly until salt is dissolved. Let ferment on counter for 1-2 days until bubbles form and the kimchi starts to smell fermented. Keep in fridge until ready to use – it should be ready in a few days but can keep for several weeks.