Dongchimi(동치미) is a water kimchi popular in Korea, especially the Pyongan region of northern Korea. Dongchimi is made with radish and sometimes radish greens or napa cabbage in a watery brine with asian pear and spices.

Dong (동)[冬] means winter, and chimi is an old word for kimchi, so dongchimi is winter kimchi. It is usually enjoyed in winter after and prepared during gimjang(김장), the kimchi-making season beginning with the tenth month of the lunar year.

Dongchimi is considered a type of water kimchi(물김치). It is often served as a side dish. Alternatively, cooked thin noodles(소면 somyeon) are added to make a simple dish called dongchimi guksu(동치미국수). It can also be used for raengmyeon(랭면), a popular cold noodle dish.

The longer radish sits salted, the more salt it will absorb. For smaller cut pieces, reduce salt time; for larger pieces, increase salt time.

Recipe

Ingredients

• 1 white radish(무), peeled and quartered lengthwise
• 1 clove garlic, smashed
• 1 tbsp piece ginger, sliced
• 1 – 2 chili, slitted
• ¼ asian pear, sliced
• 1 scallion
• 2-4 cup water

Directions

• roll radish in salt until lightly coated
• let sit until bendable, about 1 hour
• drain
• rinse
• place garlic, ginger in spice bag (optional)
• add garlic, ginger, chili, pear, scallion, radish to container
• add water to cover
• let sit until bubbles appear around edges, 2 to 7 days
• store in refrigerator until ready to use (optional)
• serve at room temperature