Korean White Radish Kimchi
Dongchimi is a type of traditional Korean kimchi made primarily with radish and brine. Unlike most other types of kimchi, which are spicy and fermented with chili pepper paste or flakes, dongchimi is characterized by its clear, watery broth and crisp, crunchy radish slices.
To make dongchimi, large Korean radishes (mu) are typically used. These radishes are peeled and cut into large chunks or slices. Other ingredients such as green onions, garlic, ginger, and sometimes Korean pear or chili peppers may also be added for flavor.
The radish pieces and any additional ingredients are then placed in a jar or container, and a brine solution is poured over them. The brine is made by mixing water with salt, and sometimes a small amount of sugar is added to balance the flavors. The jar is sealed tightly, and the dongchimi is left to ferment at room temperature for several days to weeks, depending on the desired level of fermentation.
During the fermentation process, lactic acid bacteria naturally present on the radish and other ingredients ferment the sugars in the brine, creating a slightly tangy flavor and producing beneficial probiotics. As a result, dongchimi has a refreshing taste with a mild acidity and a hint of sweetness.
Dongchimi is typically served cold as a side dish or accompaniment to a meal. In addition to being enjoyed on its own, dongchimi can also be used as an ingredient in various Korean dishes, such as soups, stews, and cold noodle dishes.
"At Sup's Chicken, we lovingly serve our homemade dongchimi, reminiscent of mom's touch, along with carefully crafted radish kimchi for sharing."