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Radish Water Kimchi ( Dongchimi )

radish kimchi in a white bowl on the wooden table
Cuisine
Courses
Difficulty Beginner
Time
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!

Ingredients for Easy Dongchimi
    Main Ingredients
  • 800 g / 1.8 pounds Korean radish or daikon radish
  • 2 Tbsp coarse sea salt
  • 2 Tbsp sugar ((raw))
  • 25 g/0.9 ounces green onion, (cut into 5cm / 2 inch length)
  • (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
    • Dongchimi Brine
  • 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 (royal gala or fuji)
  • 50 g/ 1.8 ounces onion, (peeled)
  • 20 g/ 0.7 ounces garlic, (peeled)
  • 15 g/ 0.5 ounces ginger (, peeled)
    • Please Note that 1 Tbsp = 15 ml, & 1 Cup = 250 ml
How to Make Easy Dongchimi
  1. Wash the radish thoroughly and peel the skin.
  2. Slice them into 5cm / 2 inch sticks and place them into a mixing bowl.
  3. Add 2 Tbsp coarse sea salt and 2 Tbsp sugar then gently mix them well.
  4. Rest it for 30 mins allowing the radish to soften.
  5. Rinse the radish under cold running water a few times to remove any residue salt and sugar.
  6. Drain away excess water on a sieve for 5 mins.
  7. Place the radish, green onion and chilies (if adding) into the kimchi container.
  8. As an indicator, I used a 5 L container and it was only half full.
  9. Blend the kimchi brine ingredients in a mixer or food processor until pureed.
  10. 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).
  11. Squeeze out all the juice from the cloth into the kimchi container.
  12. Discard any chunky leftovers.
  13. 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.
  14. You can start eating it from 48 hrs to 72 hrs after making it.
  15. (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.
  16. 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
Read it online: https://kimchifoods.com/recipe/radish-water-kimchi-dongchimi/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.