Refreshing Korean Radish Water Kimchi

Ingredients

• 2 large Korean radishes (daikon), julienned (800g) 2 large Korean radishes (daikon), julienned (800g)
• 2 small cucumbers, julienned (200g) 2 small cucumbers, julienned (200g)
• 4 green onions, cut into 2-inch pieces (50g) 4 green onions, cut into 2-inch pieces (50g)
• 1 small Korean pear, thinly sliced (100g) 1 small Korean pear, thinly sliced (100g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tablespoons sea salt (30g) 2 tablespoons sea salt (30g)
• 1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
• 1 tablespoon Korean red pepper flakes (gochugaru) (10g) 1 tablespoon Korean red pepper flakes (gochugaru) (10g)
• 8 cups water (1.9 liters) 8 cups water (1.9 liters)
• 2 tablespoons fish sauce (30ml) 2 tablespoons fish sauce (30ml)
• 2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 16g, 9g
• Protein: 2g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a large bowl, combine the julienned radishes, cucumbers, green onions, Korean pear slices, minced garlic, grated ginger, sea salt, sugar, and Korean red pepper flakes.
2. 2.
   Mix well until the vegetables are evenly coated with the seasoning.
3. 3.
   In a separate pot, bring the water to a boil. Remove from heat and let it cool for a few minutes.
4. 4.
   Pour the slightly cooled water into the vegetable mixture and add the fish sauce and rice vinegar.
5. 5.
   Stir everything together until well combined.
6. 6.
   Transfer the mixture into a clean glass jar or airtight container, ensuring that the vegetables are fully submerged in the liquid.
7. 7.
   Close the jar tightly and let it sit at room temperature for 2 hours to allow the flavors to develop.
8. 8.
   After 2 hours, refrigerate the Dongchimi for at least 4 hours or overnight to chill and further infuse the flavors.
9. 9.
   Serve the Dongchimi chilled as a side dish or use it as a base for cold noodle soups.

Treat your ingredients with care...

• Korean radishes — Make sure to julienne the radishes into thin strips to ensure they absorb the flavors well.
• Korean red pepper flakes (gochugaru) — Adjust the amount according to your spice preference. Add more for a spicier Dongchimi.

Tips & Tricks

• For a milder flavor, soak the radishes in cold water for 30 minutes before adding them to the mixture.
• Dongchimi tastes best when chilled, so refrigerate it for at least 4 hours before serving.
• Feel free to add other vegetables like carrots or Korean mustard greens for additional flavors and textures.
• Adjust the seasoning according to your taste preferences. Add more salt or sugar if desired.
• Dongchimi can be stored in the refrigerator for up to 1 week.

Serving advice

Serve Dongchimi chilled as a side dish alongside Korean BBQ or spicy stews. It also pairs well with cold noodles or as a refreshing palate cleanser between bites of rich and spicy dishes.

Presentation advice

When serving Dongchimi, arrange the julienned radishes, cucumbers, and Korean pear slices in a bowl or on a plate. Pour the clear broth over the vegetables, allowing their vibrant colors to shine through. Garnish with a sprinkle of Korean red pepper flakes for an added touch of spice.