Dongchimi Radish water kimchi

Dongchimi literally means "winter kimchi" because it is traditionally prepared just before Korea's cold winter begins. In late autumn, we can find small, palm-sized radishes in the market and think, "Oh, it's time to make dongchimi already!"  

Radishes harvested during that time of year are firm, crispy, and sweet.Dongchimi Radish Water Kimchi.   

When you find radishes where the green part is larger than the white part, they are usually sweeter. 

regular-sized radish which is very large, heavy, crispy, juicy, and sweet. 

Her earthenware pots, filled with dongchimi, were in the corner of our garden and there was a layer of ice frozen on the top. 

Ingredients: 7-8 small palm-sized Korean radishes, approximately 5 pounds (2½ kg) ⅓ cup kosher salt. Ingredients: - 4 minced garlic cloves - 2 tbsp minced ginger - 2-3 green chili peppers, stemmed - 2-3 red chili peppers, washed and stemmed - 1 cup chopped Korean pear (or 2 sweet bosc pears)  

Salting To remove dirt from the radishes, wash them with cold water and a sponge. In a large shallow bowl, combine ⅓ cup of sea salt or kosher salt. Roll each radish in salt with your hands until evenly coated. Put the salted radish in the glass jar. Put some green radish leaves on top and season with the remaining salt. Close the lid and refrigerate for 4-5 days.  

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. 


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