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Quick Dongchimi Recipe: Easy Korean Radish Water Kimchi

Dongchimi overhead shot of Korean radish sticks, carrots, green onions in fermented white kimchi broth
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5 from 1 review

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

Scale
  • 4 cups Water
  • 2 tbsp 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 tbsp Salt (*see note)
  • 2 tbsp Sugar (*see note)
  • Red Korean chili pepper (optional) (*see note)

Instructions

  1. Add water and sweet rice flour to pot and stir over medium heat as you bring it to a boil.
  2. 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.
  3. In a large mixing bowl, add green onion, onion, garlic, Korean radish, carrot, salt, and sugar and mix well.
  4. Press down and wait 15-20 minutes until the radish softens.
  5. Transfer content into a jar or container (Esther's family used a 1 gallon kimchi jar).
  6. Pour the flour-water mixture into the jar and fill the jar with water 80% of the way.
  7. 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.

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

Find it online: https://thestoriedrecipe.com/white-radish-water-kimchi/