Side Dishes

Radish Water Kimchi ( Dongchimi )

Name: Radish Water Kimchi ( Dongchimi )
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 20
Ingredients: 800 g / 1.8 pounds Korean radish or daikon radish; 2 Tbsp coarse sea salt; 2 Tbsp sugar; 25 g/0.9 ounces green onion,; (optional) 1 to 3 chilies, rinsed, both ends trimmed then halved – it will make the your dongchimi spicy, so only add if you want spicy flavor; 4 cups water; 1 Tbsp coarse sea salt; 300 g/ 11 ounces Korean pear / nashi or bosc pear, peeled and seeded; 150 g/5.3 ounces red apple; 50 g/ 1.8 ounces onion,; 20 g/ 0.7 ounces garlic,; 15 g/ 0.5 ounces ginger

Servings: 20 Total Time: 40 mins Difficulty: Beginner

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Radish Water Kimchi: A Refreshing Twist on Traditional Korean Ferment

radish kimchi in a white bowl on the wooden table

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Healthy

Radish Water Kimchi ( Dongchimi )

Cuisine: Korean Courses: Side Dishes Recipe Keys: Vegan

Difficulty: Beginner Prep Time 5 mins Cook Time 35 mins Total Time 40 mins

Servings: 20

Best Season: Fall, Winter, Early Spring

Description

Discover the crisp, tangy flavors of Radish Water Kimchi, a lighter, refreshing variation of the classic Korean dish! This easy-to-make, probiotic-rich recipe features crunchy radishes soaked in a savory, spicy brine, offering the perfect balance of heat and tang. Ideal as a side dish or a unique addition to your meals, Radish Water Kimchi brings the traditional taste of Korea right to your table without the heaviness of traditional kimchi. Dive into a new world of flavor with this vibrant, health-boosting treat!

How to Make Easy Dongchimi

Wash the radish thoroughly and peel the skin.
Slice them into 5cm / 2 inch sticks and place them into a mixing bowl.
Add 2 Tbsp coarse sea salt and 2 Tbsp sugar then gently mix them well.
Rest it for 30 mins allowing the radish to soften.
Rinse the radish under cold running water a few times to remove any residue salt and sugar.
Drain away excess water on a sieve for 5 mins.
Place the radish, green onion and chilies (if adding) into the kimchi container.
As an indicator, I used a 5 L container and it was only half full.
Blend the kimchi brine ingredients in a mixer or food processor until pureed.
Strain the pureed kimchi brine through the cheese cloth / muslin cloth and catch any liquid that comes out of it into the kimchi container (from step 3).
Squeeze out all the juice from the cloth into the kimchi container.
Discard any chunky leftovers.
Close the kimchi container and leave it at room temperature for 18 hrs to 24 hrs depending on your room temperature, then move it to the fridge.
You can start eating it from 48 hrs to 72 hrs after making it.
(You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be good for 3 to 4 weeks when refrigerated.
If you don’t mind the sour taste you can keep it even longer.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 47kcal

% Daily Value *
Sodium 367mg16%
Potassium 200mg6%
Total Carbohydrate 12g4%
Dietary Fiber 1.7g7%
Sugars 5g
Protein 0.5g1%

Vitamin C 7.5 mg
Calcium 22 mg
Iron 0.25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kimchi, radish water kimchi, dongchimi kimchi, side dish dish kimchi, homemade dongchimi, korean food, Korean kitchen, Korean recipes, kimchifoods recipes, mukimchi, mulkimchi, radish recipe, radish recipes, radish water kimchi, side dish, vegan food, vegetarian food, water kimchi

Frequently Asked Questions

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How long does Radish Water Kimchi (Dongchimi) last?

This question often comes up because fermentation times and shelf life can vary. While traditional kimchi can last for weeks or months in the fridge, the shelf life of radish water kimchi could be different due to its water-based brine. How long it stays fresh and when it reaches optimal fermentation could be clarified.

Can I use other types of radish for Dongchimi?

Korean radish (mu) or daikon is most commonly used, but people may wonder if they can substitute other radishes or root vegetables for a different taste or texture.

What if I don’t have Korean pear? Can I use a different fruit?

Korean pears add a subtle sweetness to the brine. Some may not have access to them and want to know if alternatives like Bosc or Anjou pears or other fruits like apples or pineapple could work.

Can I make Radish Water Kimchi without the chili peppers?

This question could come from people who don’t want the dish to be spicy. Clarifying if it’s possible to leave out the chilies or use a mild alternative would help answer this.

Can Radish Water Kimchi be made in advance and frozen?

Freezing fermented foods is tricky, and people may wonder if they can prepare Dongchimi in advance and freeze it for later consumption without affecting its texture or flavor.

How do I adjust the level of salt for a lower-sodium version of Radish Water Kimchi?

Many people are concerned about salt content, especially if they are following a low-sodium diet. This question would address the possibility of reducing salt without ruining the fermentation process.

What is the best way to store Radish Water Kimchi after it’s made?

Should it be kept at room temperature for a few days before refrigerating? Can it be stored in the fridge for an extended period, and if so, for how long?

Can I use a non-fermented brine to make a faster version of Dongchimi?

Some people may want a quicker recipe and could be curious if it’s possible to skip or shorten the fermentation process by using a non-fermented brine.

What are the health benefits of Radish Water Kimchi (Dongchimi)?

Though it's known as a probiotic-rich food, people might want to know more about the specific health benefits of Dongchimi. For example, is it good for digestion, and does it have any unique nutrients compared to other types of kimchi?

Can I make Radish Water Kimchi without sugar or substitute with a healthier alternative?

As sugar content in fermented foods can be a concern, people may want to know if there are healthier sugar alternatives (like honey, agave, or stevia) that can be used instead.

What’s the best way to serve Radish Water Kimchi (Dongchimi)?

People may be looking for serving suggestions. whether it’s best as a side dish, in soups, with rice, or as a cold dish for hot summer days.

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Radish Water Kimchi ( Dongchimi )