WHITE RADISH KIMCHI
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Servings: 15 people
Calories: 10kcal
Cost: $30
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Equipment
Ingredients
- 8 medium Korean radishes (or 6 large daikon radishes), peeled and sliced into 1-inch pieces
- 6 tablespoons sea salt, divided
- 4 tablespoons sugar, divided
- 10 cups water, at room temperature
- 4 garlic cloves, thinly sliced
- 3 to 4 scallions, sliced into 2-inch pieces
- Thinly sliced carrots, chiles (like jalapeño), or Asian pears (optional)
Instructions
- In a large bowl, add the radishes, 3 tablespoons of the salt, and 2 tablespoons of the sugar, and toss to coat. Let stand at room temperature for 1 day.
- After brining, in another large bowl, combine the remaining 3 tablespoons salt and 2 tablespoons sugar with the water and stir until dissolved. Add the salted radishes, garlic, scallions, and carrots or chiles or Asian pears (if using). Let stand at room temperature for 24 hours.
- After about 1 day, the brine will have a tart, vinegary flavor. Transfer the container to the refrigerator to chill. After chilling, the kimchi is ready to eat.
- To serve, ladle the vegetables and a generous amount of the brine into a cup or small bowl.
- Store in an airtight glass container in the refrigerator for up to 1 month.
Video
Notes
SUBSTITUTION TIP: I like this kimchi to be just a little sweet, the way my grandmother made it, but
I’ve noticed that modern dongchimi served in restaurants is very sweet. So feel free to add more sugar
if that’s what you prefer.
VARIATION TIP: An awesome thing to make with this water kimchi is cold dongchimi noodles. To
make, cook some thin Asian wheat flour noodles (somen), cool them under running water, drain them,
and then ladle them into a bowl of dongchimi.
PICKLING TIP: It’s best to make this kimchi in a large glass jar, but whatever container you use,
make sure to leave room at the top for the gases released during the fermentation process.
I’ve noticed that modern dongchimi served in restaurants is very sweet. So feel free to add more sugar
if that’s what you prefer.
VARIATION TIP: An awesome thing to make with this water kimchi is cold dongchimi noodles. To
make, cook some thin Asian wheat flour noodles (somen), cool them under running water, drain them,
and then ladle them into a bowl of dongchimi.
PICKLING TIP: It’s best to make this kimchi in a large glass jar, but whatever container you use,
make sure to leave room at the top for the gases released during the fermentation process.
Nutrition
Calories: 10kcal | Carbohydrates: 5g | Cholesterol: 1mg | Sugar: 2g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.