Name: Dongchimi (Korean Radish Water Kimchi)
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 1 1/2 large Korean radishes (about 1 1/2 pounds) -; 2 tablespoons kosher salt -; 2 tablespoons honey -; 1 Asian pear (about 12 ounces), peeled, cored, and cubed -; 1 red apple (Honeycrisp, Fuji, or Envy if possible, about 6 ounces), peeled, cored, and cubed -; 1/4 white onion (about 2 ounces), diced -; 1 (1-inch) piece of ginger , peeled -; 2 cloves garlic, peeled -; 4 cups cold water, divided -; 2 green onions, cut into 3-inch long slices -; 1 hot pepper, such as serrano, sliced (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dongchimi (Korean Radish Water Kimchi)

1. 1 1/2 large Korean radishes (about 1 1/2 pounds) -

2. 2 tablespoons kosher salt -

3. 2 tablespoons honey -

4. 1 Asian pear (about 12 ounces), peeled, cored, and cubed -

5. 1 red apple (Honeycrisp, Fuji, or Envy if possible, about 6 ounces), peeled, cored, and cubed -

6. 1/4 white onion (about 2 ounces), diced -

7. 1 (1-inch) piece of ginger , peeled -

8. 2 cloves garlic, peeled -

9. 4 cups cold water, divided -

10. 2 green onions, cut into 3-inch long slices -

11. 1 hot pepper, such as serrano, sliced (optional) -

How to cook deliciously - Dongchimi (Korean Radish Water Kimchi)

1. Stage

Prepare the radishes: Peel and slice the Korean radishes into very thin, 1/8-inch-thick half-moon shapes. In a medium bowl, toss the radishes with the salt and honey and let sit for 1 hour while you make the brine.

2. Stage

Make the brine: Place the pear, apple, onion, ginger, and garlic in a blender or food processor with 1 cup of cold water. Blend until smooth. Line a wire mesh strainer with a double layer of cheesecloth and set over a large bowl. Pour the blended ingredients into the strainer to catch all the liquid in the bowl. Gather the edges of the cheesecloth and squeeze to get as much liquid from the purée as possible into the bowl. Discard the cheesecloth with the dry purée.

3. Stage

Make the kimchi: Drain and rinse the radish slices to remove as much of the salt and honey as possible. Place in the bottom of a 2-quart container with a lid along with the sliced green onions and pepper (if using). Pour all of the strained liquid from the purée along with the remaining 3 cups of cold water on top of the radishes. Cover and store at room temperature for at least 48 hours, or until you can see bubbles on top of the liquid. Transfer to the refrigerator, where it will keep for a few months. It never really goes bad, but the flavor is best in the first 3 months. Love the recipe? Leave us stars and a comment below!