Korean Radish Water Kimchi
Total time does not include fermentation time. Refer to the recipe card regarding fermentation.
Equipment
- blender or food processor
Ingredients
- 1 (1 1/2 to 2 lbs) Korean radish or daikon radish peeled and cut into spears or sticks
- 2 tablespoons coarse sea salt
- 2 tablespoons white granulated sugar
- 2 green onions sliced into 1 or 2-inch pieces
- 2 green and/or red chili peppers thinly sliced
For the Brine:
- 1 1/4 cups Korean pear peeled and cubed
- 3/4 cup Fuji apple peeled and cubed
- 1/4 cup white onion peeled and cubed
- 3 to 4 cloves garlic
- 1 inch piece fresh ginger peeled
- 1 tablespoon coarse sea salt
- 4 cups cold water
Instructions
- Place the cut up radish pieces into a large bowl and sprinkle the coarse sea salt and sugar over the top. Using your hands, gently mix and let sit for 30 minutes.
- While you are waiting, make the brine. Blend all of the brine ingredients together in a high speed blender or food processor. Remove the chunky parts of the brine and into a cheese cloth. Squeeze and save all of the liquid brine. Strain everything else through a sieve or fine mesh strainer, and into something with a spout so you can transfer into the jar easily.
- After 30 minutes, rinse the radish under cold running water a few times to remove any salt and sugar. Place the radishes, along with the green onions and chili peppers into a jar or container. Pour the brine over the top and seal closed.
- Fermentation: Leave your jar/s at room temperature for 1 day and then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. You may notice some bubbles in the broth. That means it’s fermenting well! Dongchimi should be good for 3 to 4 weeks when refrigerated.