Name: Dongchimi (Korean Radish Water Kimchi)
Prep time: 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Korean
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)

Dongchimi (Korean Radish Water Kimchi)

Dongchimi is a mild (not spicy) kimchi made from Korean radish. This recipe is easy to assemble and you’ll have homemade Korean radish water kimchi in just two days.

1 hr 15 min total 15 min prep 12 40 cal

Instructions

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1 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 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 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!