Name: Quick Dongchimi Recipe: Easy Korean Radish Water Kimchi
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: Korean
Ingredients: 4 cups water; 2 tbsp sweet rice flour *See Notes; 1 bulb garlic, thinly sliced; 1 cup green onions, 1-inch slices; ½ onion, sliced *See Notes; 4 cups Korean radish, sliced *See Notes; 1 1/2 cup carrots, julienned; 2 tbsp salt *See Notes; 2 tbsp sugar *See Notes; Red Korean chili pepper (optional) *See Notes

Jump to Recipe·Print Recipe

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

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

very simple image with dark negative space of green onions, sweet white onions, cold water, and korean radishes for dongchimi

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.

simple dark shot of Korean radish with greens still attached soaking in a big bowl on chair. Chiaroscuro light.

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?

Woman in Chiaroscuro light chops radish sticks from Korean radish for Dongchimi

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.

hand in chiaroscuro light pours water into a Kimchi jar holding carrots, green onions, sweet onions, and Korean radish for Dongchi

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

woman in black and white polka dot dress holds glass jar of Dongchimi white kimchi with carrots, green onions, and Korean Radish sticks

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!

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.

overhead shot simple dongchimi with green onions, carrots, and crisp Korean radish sticks

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

Looking for other recipes like this? Try these:

Korean White Radish Water Kimchi (Dongchimi)

Listen to Esther's Story

Follow The Storied Recipe in Your Favorite Player