REFRESHING AS FORK Radish Water Kimchi (“Dongchimi” 동치미)

Growing up I never understood water kimchi. I thought it was bland and always preferred the classic spicy red variety. As I got older, I began to understand. Sometimes a neutral crunch is the perfect match for a simple bowl or rice or even straight up. This recipe will yeild you a ton of tangy fermented crunchy veggies and a brine that can be served with the kimchi or even used as soup broth… but that’s another video :) *hint hint*. 🤘🏼 Adam

THIS IS NOT MY RECIPE! BIG SHOUTS to @maangchi aka my virtual Korean cooking mother and teacher. I’ve watched her videos on YouTube since before I started making videos 4 years ago. Maangchi was here before we were, and will likely be here when we’re all gone… she’s a legend! Check her out.

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Water Kimchi (“Dongchimi” 동치미)

Ingredients

• 5-6 small Korean Radishes
• 1/2 cup Kosher Salt
• 5 Garlic cloves, minced
• 2 inch knob Ginger, minced
• 1/2 Yellow Onion, sliced thin
• 4 Green Chilis
• 4 Red Chilis
• 1/2 Asian Pear or Apple
• 4 Scallions, knotted

Instructions

1. Clean the radish thoroughly, then roll in salt. Stack the radishes in a large container taller than it is wide. Let sit in the fridge for 4 days.
2. Tie the garlic, ginger and onion in a cheesecloth then add it to the jar. Using a fork, poke holes in the peppers then add them to the jar. Tie each of the scallions into a knot then add them to the jar. Peel and slice the Asian pear thin then add it to the jar. Stir the brine and cover with water. Let ferment on the counter at room temperature for 3-4 days.
3. Remove and discard the garlic, ginger, onion pouch. Store in the fridge and take as you need.