Dongchimi 동치미
Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), scallions, fermented green chili, ginger, bae(hangul 배: Korean pear) and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.
Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2-3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.
The clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made withdongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.
Radish is the most important ingredient in dongchimi. Red peppers are also used, but dongchimi has a less spicy taste than other types of kimchi. Leaf mustard, garlics, gingers and leeks, as well as other salted ingredients may be included.
Ingredients:
7-8 small palm-sized Korean radishes, about 5 pounds’ worth (2 ½ kg)⅓ cup salt
4 garlic cloves, minced
2 ts worth of ginger, minced
2-3 green chili peppers, stemmed
2-3 red chili peppers, washed and stemmed
1 cup worth of Korean pear, cut into chunks (can be replaced with 2 sweet bosc pears)
3 green onions (including the roots), washed and drained
½ cup worth onion, sliced into pieces ¼ inch thick
2 liters (9 cups) of water
Directions:
Salting
- Wash the radishes in cold water with a sponge to remove any dirt.
- Put ⅓ cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly.
- Put the salted radish into the glass jar.
- Put some green radish leaves on top and add the leftover salt.
- Close the lid and keep it in the refrigerator for 4-5 days.
Adding water and spices
- Wrap ginger and garlic in cheese cloth and tie the ends. Place it inside the jar.
- Make a few tiny holes in red and green chili peppers with a fork, and add them to the jar.
- Add the onion, green onions, and pear.
- Pour in about 2 liters of water (9 cups) and stir the brine mixture with a wooden spoon to evenly distribute the salt.
- Close the lid and let it sit at room temperature for 2-3 days until it ferments. When it ferments, the brine will get a little milky and it will taste a little sour. It will also smell sour and some bubbles will float to the surface. At that point, always store it in the refrigerator and take some out whenever you serve it.
Serve
- Serve with rice, noodles, steamed sweet potato, steamed potato, or rice cake.
- Cut one radish into half lengthwise. Slice one of the halves into ⅛ inch thick half-moon shape pieces, or slice it into 1 ½ inch x ½ inch and ½ inch thick strips.
- Place it in a serving bowl and add the fermented brine
- Garnish with chopped green leaves, red and green chili pepper.
- Serve cold, with some ice cubes if you like.
I will eat well!~~ (͡° ͜ʖ ͡°)
