Welcome to The Storied Recipe! My podcast guest, Esther Julee gave me this recipe that her mother made for her whenever she was sick. I invite you to listen to Esther's Story as you make her White Radish Water Kimchi.
This white radish water winter kimchi recipe was shared with us by my podcast guest, Esther JuLee of Local Adventurer.
Esther is one of the top 5 travel bloggers in the world. During Covid, Esther started a food blog featuring her mother's Korean cooking. Esther's new project was a response to her grandmother's death. Esther realized that there was "not much about her that was Korean anymore" and she turned to her mother and food to reconnect with that part of her heritage and identity.
For her interview, Esther chose to share her grandmother's Dongchimi because she associates it with her mother's love and concern. Dongchimi is a mild, non-spicy kimchi known to aid indigestion and her mother made it for her when she was sick. As Esther says, while her mother struggled to express love verbally, she used Korean cooking, especially this dish, to show concern and care.
Listen to Esther's Story
Visit the Episode Post:
Ep. 075: Travel Tips, Kimchi, and a Home Culture for All
Follow The Storied Recipe in Your Favorite Player
New Ingredients
Mochiko Sweet Rice Flour
- Once again, it turns out that the answer is "not necessarily", although there is a glutinous sweet rice flour. Ha! Esther recommend using Mochiko rice flour and that's what I bought and used. I bought mine at a local Korean grocery story, where I bought the radishes, but you can also buy it from Amazon using this link.
- For lots more on Glutinous vs. Sweet Rice Flour - Glutinous Rice Cake (Nian Gao)
Why is there red chili peppers in here if its not meant to be spicy?
- Dongchimi is a white kimchi, also known as baek kimchi, which is mild and refreshing, rather than spicy and intense
- Esther's grandmother dried Korean peppers in the sun in their backyard and added just a tiny bit, only enough to make the dish visually appealing.
Korean Radish vs. Japanese Daikon
- Korean Radish:
- Also known as mu or moo radish in Korean.
- Shorter and plumper compared to Japanese Daikon.
- Korean Radish has a stronger flavor and distinctively crisp texture.
- Slightly sweet and peppery flavor.
- Commonly used in making kimchi, including Dongchimi, as well as soups, stews, and stir-fried dishes.
- Japanese Daikon:
- Long and slender radish.
- Milder taste with a hint of spiciness.
- Frequently used in Japanese cuisine for pickles, salads, and simmered dishes.
- More delicate and versatile compared to Korean Radish.
- Both:
- Can be used interchangeably in some recipes, including this one.
- Easily available at Asian or Korean grocery stores
Which type of salt is best for making Kimchi?
- Coarse sea salt is commonly preferred for water kimchi as it dissolves more slowly.
- Choose unrefined sea salt without additives like iodine or anti-caking agents.
- Kosher salt can be used as a substitute, however Kosher salt grains are denser than sea salt grains, so you might need slightly less Kosher salt compared to sea salt
Other Ingredient Notes from Esther:
- You can add Korean pear or Asian pear for sweetness. Esther's mother felt these got too mushy, so she skipped them.
- Esther's mom preferred using organic cane sugar, but she opted for regular granulated sugar so that it doesn’t turn the broth brown.
- You can also substitute flour instead of sweet rice flour, but we always prefer the sweet rice flour.
- Esther prefers using sweet onion rather than yellow onion.
Kimchi Confusion
As a non-Korean, I had a very narrow view of Kimchi and needed a lot of education!
Isn't Kimchi red and spicy and made with cabbage?
- Kimchi is not always red and spicy as commonly believed.
- It is a broader category than many realize and can include various fermented vegetables.
- Kimchi refers to any fermented vegetable, not just cabbage.
- Therefore, not all kimchi is spicy, and there are non-spicy variations available.
What is a "Water Kimchi"?
- "Water Kimchi" refers to a type of kimchi made with a watery brine.
- It is also known as "mul kimchi" in Korean, with "mul" meaning water.
- Water kimchi involves soaking vegetables in a brine made from water, salt, and sometimes additional ingredients like radish or pear.
- Unlike traditional kimchi, it does not use a thick spicy paste.
- Water kimchi has a milder flavor compared to spicy varieties.
- It is known for its refreshing and hydrating properties.
- Water kimchi is commonly enjoyed as a side dish or used as a base for soups and stews in Korean cuisine.
How does the fermentation process work?
- The fermentation process is aided by sweet rice flour (Esther's mother always uses Mochiko sweet rice flour) added to the water.
- Salt is also critical?
History & Meaning
- The word Dongchimi is written as "동치미" in Korean
- This translates to "Winter Water Kimchi" in English, which encapsulates both the history and purpose of Donchimi
- Dongchimi is typically made during the winter months using radishes harvested in the late fall
- Although American's tend to relate light and refreshing with summer months, this kimchi is often enjoyed as a a delightful contrast to heartier winter fare.
- Dongchimi holds significant cultural value in Korea, as it not only represents a culinary tradition but also symbolizes the resilience and resourcefulness of Korean people in making the most of their seasonal ingredients.
Variations & Uses
- Pears and Napa Cabbage are frequent additions to this basic recipe
- Dongchimi Guksu: Tangy Dongchimi kimchi is paired with cold noodles. The cool, crisp Dongchimi kimchi perfectly complements the chewy noodles.
- Dongchimi Drink is made by straining the delicious broth from the vegetables and combining it with water. This refreshing and slightly sour beverage is a natural Gatorate, restoring sodium and electrolytes during.
Dongchimi Health Benefits
- When Esther was sick, her mother fed it to her on it's own, almost like a soup. Others like to pair it with something super spicy like a Korean barbeque. We actually liked it on sandwiches, along with horseradish, and as a side dish.
- Due to a digestive enzyme (diastase) that is plentiful in radishes, the Dongchimi
- Broth promotes digestion, which is why it pairs especially well with meat dishes or starch heavy foods such as rice cakes.
Equipment
- Esther's family used an airtight kimchi container, like this one on Amazon
- However, you could also use a simple glass jar like a large pickle jar
How long does Dongchimi last?
- One more thing I learned along the way here is that Kimchi never goes bad. It is true that it sours as it continues to ferment, but that doesn't means its gone wrong. It only means it may become too sour for your personal taste.
- Esther says: "You can refrigerate it right away if you want it to ferment slow and last the longest or you can leave it out at room temperature longer if you want it to ferment more. Usually, when we leave it out for one day and refrigerate, it takes 2-3 days in the fridge for it to taste the way I like."
Can you freeze?
- Do not recommend
- If you do try, remember to remove it from your glass fermentation jar/crock, as this will explode and glass shards will splatter across your freezer!
Related
Glutinous Rice Cake (Nian Gao) uses the same rice flour, so you can make this simple dessert to use up any leftovers!
Pairing
- When Esther was sick, her mother fed it to her on it's own, almost like a soup. Others like to pair it with something super spicy like a Korean barbeque. We actually liked it on sandwiches, along with horseradish, and as a side dish.
- This would be the perfect complement to the sticky, rich Indonesian rice noodle dish, Mie Goreng from my podcast guest, M. Aimee.
How to Contact Esther JuLee
Food Website: www.momskoreanrecipes.com
Travel Website: www.localadventurer.com
Instagram (Esther): @estherjulee
Instagram (Local Adventurer): @localadventurer
Pinterest: Esther Julee
YouTube: Local Adventurer
Related
Looking for other recipes like this? Try these:
Recipe
Quick Dongchimi Recipe: Easy Korean Radish Water Kimchi
Light and refreshing water Kimchi made from peppery Korean Radishes. Typically made in the winter to aid digestion, this can be enjoyed any time of the year.
Ingredients
- 4 cups Water
- 2 tablespoon Sweet Rice Flour (*see note)
- 1 bulb Garlic, thinly sliced
- 1 cup Green onions, 1-inch slices
- ½ Onion, sliced (*see note)
- 4 cups Korean radish, sliced (*see note)
- 1 1/2 cup Carrots, julienned
- 2 tablespoon Salt (*see note)
- 2 tablespoon Sugar (*see note)
- Red Korean chili pepper (optional) (*see note)
Instructions
- Add water and sweet rice flour to pot and stir over medium heat as you bring it to a boil.
- Remove the green part from the radishes. Cut into radish sticks about 2 inches long, 1/2 inches wide, and 1/8 inches thick. The larger the chunks, the longer the fermentation process will take.
- In a large mixing bowl, add green onion, onion, garlic, Korean radish, carrot, salt, and sugar and mix well.
- Press down and wait 15-20 minutes until the radish softens.
- Transfer content into a jar or container (Esther's family used a 1 gallon kimchi jar).
- Pour the flour-water mixture into the jar and fill the jar with water 80% of the way.
- Add more salt or sugar to taste. Keep in mind it will taste saltier as it ferments. We added an additional ½ tablespoon of salt and ½ tablespoon sugar to suit our taste.
Leave out at room temperature for one day until fermentation begins and then refrigerate. It will taste slightly sour.
Notes
- Make sure you listen to Esther's episode, Travel Tips And A Home Culture For All while you make your Dongchimi!
- Esther's family prefers the Mochiko brand of Sweet Rice Flour. You can use Glutinous Rice Flour or even all-purpose flour.
- Esther's family prefers a sweet onion, like Vidalia.
- Korean radishes are peppery and, if harvested in the fall, somewhat sweet. Substitute first with Daikon, if available, and if not, any radish of your preference.
- Sea salt is the first choice for Kimchi, then Kosher, and finally table salt.
- Cane sugar is most traditional, however, it makes the broth slightly brown. Use granulated sugar to avoid this.
- Use dried Korean peppers. Substitute with Thai pepper or even crushed red pepper flakes to your preference. Remember, this Kimchi is light and refreshing, good for indigestion, so don't overdo the spice.
- As Esther teaches us in her episode, Kimchi never goes bad. It's really up to your palate and what level of fermentation you prefer. The longer it goes, the more sour and more salty it will become. Refrigeration will slightly hamper/slow down the fermentation process.
Nutrition
Calories: 76kcalCarbohydrates: 18gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3.56mgPotassium: 413mgFiber: 3gSugar: 10gVitamin A: 2.805IUVitamin C: 24mgCalcium: 65mgIron: 1mg
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