Korean White Radish Kimchi (Dongchimi)
This Korean white radish kimchi, also known as Dongchimi, offers a tart and refreshing flavor, serving as both a side dish and a cold soup, particularly popular during warmer months.
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Instructions
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Coat radishes with 3 tablespoons salt and 2 tablespoons sugar, then let them stand at room temperature for one day.
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Dissolve the remaining 3 tablespoons salt and 2 tablespoons sugar in warm water.
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Add this liquid to the radishes, then stir in the thinly sliced garlic and green onions.
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Allow the mixture to stand at room temperature for one to two days until the liquid develops a tart, vinegary flavor.
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To serve, ladle the kimchi with a generous amount of liquid into a cup or small bowl.