Dongchimi Probiotic Water Radish Kimchi 시원한 동치미 레시피 🇰🇷Traditional +🌱Vegan Dongchimi
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DongChiMi (동치미) is Water Radish Kimchi that is enjoyed as cool refreshing kimchi with this highly addictive broth. This cool refreshing broth is just ever-so-slightly-salty with a light touch of vinegary taste (from its natural fermentation). You can literally slurp this broth, and you'll find yourself wanting another bowl of DongChiMi broth. The pickled radish is also sligthly salty that you'll end up eating so much of it in one sitting.
DongChiMi is a classic kimchi that is enjoyed both during the hot summer months, and also during winter. In general, Korean radish (Mu 무) is sweeter in taste during the winter months, and less sweet during the spring/summer months.
Phonetic Pronunciation of DongChiMi 동치미: Dong-CheeMe
Today's Water Radish Kimchi (동치미 DongChiMi) recipe includes both the 🇰🇷traditional recipe as well as the 🌱vegan-friendly recipe. AND it is a small batch recipe so anyone can make it without feeling intimidated (using 2.5 lbs of Korean radish, yielding less than 4.5 liters of DongChiMi Kimchi).
DongChiMi Video Recipe Time Codes/시간 코드
0:00 Dongchimi Intro 인삿말
1:48 Korean Radish & Substitutions 한국 무 + 대체 재료
2:56 Radish Trimming & Cleaning 무 손질법
4:17 Dongchimi Radish Cutting 동치미 무 썰기
6:50 & 9:45 Salt Brining 무를 소금에 절이는 방법
8:00 & 10:42 Ingredients 재료 준비
10:36 Dongchimi Cooking Demo 동치미 담그는법
18:18 Storage & Fermentation 숙성 꿀팁 + 맛보기
21:00 Dongchimi Eating Show/Mukbang 동치미 먹방 (includes how to serve dongchimi, enjoy with a sweet potato snack, Korean rice, and Cold Noodles/MulNaengMyun)
*Ingredient substitutions are listed below for friends that do not have access to Korean grocery markets.
🌱Vegan Friends,🌱 Please see my Vegan Kimchi (ChaeShik Kimchi 채식/비건 김치 레시피) video which includes Vegan "Fish" sauce and fermented salt brined seaweed (to replace the fermented salt brined shrimp) recipes. Written Vegan Kimchi Recipe: https://www.modernpepper.com/post/vegankimchi
🥬Below You'll Find:
INGREDIENTS (*substitutions + 🌱Vegan-Friendly included)
🦐Homemade Salt Fermented Shrimp Recipe ("SaeWooJeot" 새우젓)
Storage & Fermentation Tips
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1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 lb = 450 grams
(This small-batch Water Radish Kimchi [DongChiMi 동치미] recipe is for a TOTAL WEIGHT of 2.5 lb of fresh Korean radish. Adjust the amount of the ingredients according to the TOTAL WEIGHT of the radishes you are using)
*Ingredient substitution options
Korean Radish (2.5 lb.) [Mu 무]
*Japanese daikon, colored hybrid radishes, or small round pink/red radishes (peel the skin off)
For Salt Brining
1/4 Cup Coarse Salt (GulEunSohGhum 굵은소금)
For DongChiMi Broth
10 Cups Water (room temperature)
2 Tablespoon/큰술 Fish Sauce (멸치액젓/MeolChiYekJeot)
🌱Vegan: Hand-Size Amount Dried Sea Kelp (다시마 1손 크기)
1 Tablespoon/큰술 Korean Plum Extract Syrup (MaesilChung 매실청)
*Honey or Brown Sugar
1/2 Gram/Individual Packet Artificial or Plant-Based Sweetener (뉴슈가)
3 Sprigs Korean Baby Radish Leaves (YeolMu 열무)
3 Scallions (Pa 파)
4 - 5 Garlic Cloves (MaNeul 마늘)
1 Thinly Sliced Ginger (fresh ginger-only) [ShengGang 생강]
1 Red Serrano Pepper (seeds removed and cut in half) [HongGoChu 홍고추]
1 Green Serrano Pepper (seeds removed and cut in half) [PhutGoChu 풋고추]
DongChiMi Sauce Mixture In Blender
1 Cup Water (room temperature)
1/4 Korean Pear (한국 배)
*1/2 Any sweet pear (even those overly ripe pears will suffice)
1/4 lb Baked or Steamed Potato (skin off)
*1/4 Cup Cooked Korean rice (room temperature)
1/4 Medium Size White Onion (양파)
1 Teaspoon/작은술 Salt Brined Shrimp (Saeu-Jeot 새우젓)
*See below for 🦐Homemade Salt Fermented Shrimp Recipe recipe
🌱1 Tablespoon/큰술 Salt-Fermented Seaweed (recipe at Vegan Kimchi, click here to view) Vegan friends, do not add this to the blender, as the dark green color of the seaweed will make the broth look dark in color. Add this to the mixing bowl using a fine-mesh strainer, as instructed in section
OR you can skip this, and season to taste with more salt when test-tasting the broth later
4 - 5 Garlic Cloves 마늘
1 Thinly Sliced Ginger (fresh ginger-only) 생강
🦐Homemade Salt Fermented Shrimp
Mix two parts raw shrimp (cut into chunks/no shell), and one part coarse salt. Add one whole raw shrimp with the head and shell, to the shrimp chunks/coarse salt mixture, and mix well. (For every 1 cup of shrimp chunks, add 1 raw shrimp with the head and shell on.) Store in a glass jar. Gently press down to pack it down and add a layer of plastic wrap on top. Leave the jar in the refrigerator for a week. Then, stir to mix and you should see some shrimp liquid. Pack it down again and add a layer of plastic wrap. Place it in the back part of the refrigerator and another week later, it should be ready for use. If you let it ferment for a month, it is better, but if in a rush, let it ferment for at least a week in the fridge. You can let this ferment for weeks in the fridge.
The following ingredients are NOT recommended as substitutions
(These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support!)
More Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
Premium Korean Anchovy Fish Sauce
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Three Crabs Brand Fish Sauce
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Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One
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Made In Korea Coarse Sea Salt
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Pacific Ocean Gourmet Sea Salt - 5 lbs. Bulk Medium Coarse Grain by San Francisco Salt Co.
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SaltWorks Pure Ocean Sea Salt, Extra Coarse Grain, 5 Pound
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Cheong Maesil Plum Extract - 420ml
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Korean Beksul All-Purpose Plum Extract Syrup 매실청
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Ha Bongg Jeong Maesil Plum Extract, 23.64 fl. oz.
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100% Pure Raw & Unfiltered Honey - Kosher Certified
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🌱Vegan Dongchimi Recipe: Organic Dried Sea Kelp (Dashima) 다시마: https://amzn.to/3zScsYb
⭐️Korean Rice 백미, 현미, 찹쌀현미 & 보리밥
Microwavable Cooked Korean Rice (If you are in a pinch, this pre-cooked microwavable rice is the way to go. YES, you must have Korean rice with Dongchimi.)
CJ Hetbahn Cooked White Rice, Gluten-Free, Vegan
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Korean White Rice Grains:
12 lbs USDAOrganic https://amzn.to/3whabDG
15 lbs https://amzn.to/2SE8Pou
5 lbs https://amzn.to/3yisHwP
USDA Organic Korean Brown Rice:
USDA Organic Korean Mixed Brown & Sweet Brown Rice:
STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil, Spoons, and Chopsticks
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Wusthof Classic 8-Inch Chef's Knife
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Wüsthof Twelve Piece Block Set
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Wusthof Classic 7-piece Slim Knife Block Set
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John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
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1. Radish Trimming:
Trim off both ends. Using the pointy part of the knife, carve out any dents, and brownish holes. If you can, try not to peel off the outer layer of the radish unless it is bruised. The outer layer has so much nutrition, just like the outer layer of carrots. Once you are done trimming, wash it under cold water.
Watch 4:17 of DongChiMi Video for Radish trimming and cleaning demonstration
Cut the radish into 2" sections. With the inner core facing down, use your finger as a guide for cutting the radish into sections. Cut the radish into 1 finger wider sections. Then repeat the cutting, cutting across the first cuts.
Watch 4:17 of DongChiMi Video for Radish cutting demonstration
3. Scallions, YeolMu, and Red & Green Serrano Peppers:
Scallions: Cut off the root ends and trim any bruised ends.
YeolMu: Scrap off any brown spots on the root. Cut off the stringy part of the root.
Rinse the scallions and yeolmu with cold water.
Watch 8:55 of DongChiMi Video for Radish cutting demonstration
Red/Green Serrano Peppers: Snap off the stem. Cut the pepper in half, length. Using a spoon, scrap off the seeds.
Watch 11:44 of DongChiMi Video for Radish cutting demonstration
4. Salt Brining
In a large mixing bowl, add the radish cuts and 1/4 cup o coarse salt. Let it salt brine for a total of 30 minutes at room temperature. At halfway/15 minutes later, toss the salted radishes again, to redistribute the salt. 30 minutes later you should see a significant amount of liquid extracted from the radish. Using a large strainer, lay the scallions and yeolmu at the bottom and pour the salted radish on top. Let the salted radish drain naturally for 10 - 15 minutes. DO NOT RINSE the salted radishes with water. The salt liquid will start salt brining the scallions and yeolmu as it rests under the salted radishes.
Watch 6:50 & 9:45 of DongChiMi Video for salt brining demonstration
5. Dongchimi Sauce Mixture In A Blender
Add the ingredients listed above to a blender, and puree to liquefy.
Watch 10:35 of DongChiMi Video for ingredients added to the blender
6. Making the Dongchimi broth
In a large mixing bowl, place the fine mesh strainer, and pour the blended liquid into the strainer. Then add 2 cups of water and gently stir until the strainer is left with residues that filtered out. Discard the residue in the filter.
🌱Vegan: Add 1 tablespoon of the salt fermented seaweed to the fine mesh strainer. Let the liquid in the bowl soak into the mesh strainer. Then mix and stir until you are left with just the seaweed residue in the mesh strainer. This process is to wash the salt of the salt fermented seaweed into the broth.
DO NOT SKIP this fine mesh strainer filtering part. This filtering part is a critical step in making the dongchimi broth clear. The clarity of the dongchimi broth is essential.
Pour 8 more cups of water and the rest of the ingredients listed above. Mix well and add the drained salted radishes.
🌱Vegan: Add the dried sea kelp to the broth. The dried sea kelp will not only add that essential salty taste to the dongchimi broth but will also help in the fermentation. Remember to remove the sea kelp after 24 hours of soaking in the broth. If you leave the sea kelp in the broth longer, it will develop a slimy-gel-like consistency to the broth.
Mix well again and let it sit at room temperature for 5 - 15 minutes.
During this resting period, the salt from the radish will have released into the broth. Then taste the broth. At this point, the broth should taste just mildly salty.
If it tastes like flat water, then season with more coarse salt. Make sure to stir to dissolve the salt before tasting it again.
Watch 14:40 of DongChiMi Video for ingredients added to the broth
7. Dongchimi Storage & Fermentation
In a kimchi container, add the scallions, yeolmu, 1 thinly sliced ginger, 4 - 5 garlic gloves, and red and green serrano peppers. Pour the broth and the radishes into a kimchi container (airtight container). Make sure to tuck the scallions, yeolmu, and peppers under the radishes.
4.5 liters container was used in today's video. https://amzn.to/3zCn6lx
TIP: When storing kimchi in a container, always leave 1" space to the rim of the container you are using.
Add a sheet of plastic wrap on top, then put the lid on.
Place the container in a cool part of your kitchen (away from any heat source and the sun) for 3 days, then into the fridge for at least 1 week before consuming. The longer the dongchimi ferments in the fridge, the broth will taste better.
Room Temperature Fermentation Guide
60 - 70+℉ (15 - 21+℃) 72 hours
80+℉ (27+℃) 48 hours
90+℉ (32+℃) 24 hours
Watch 18:35 of DongChiMi Video for storage and fermentation
Make sure to watch my Mukbang/Eating Show which includes how to serve dongchimi, enjoy with a sweet potato snack, Korean rice, and Cold Noodles/MulNaengMyun.
Watch 21:00 of DongChiMi Video for Dongchimi Mukbang/Eating Show
Video Recipes mentioned in the Introduction:
Kimchi: Radish Salad 🌶 Musaengchae [무생채] + MuSaengChae Bibimbap [무생채 비빔밥] Banchan 무반찬🌱 🍠Korean Snack: Roasted Sweet Potato Snack (GoGuMa 고구마) & A La Mode Dessert [SWEET POTATO HACKS] https://www.youtube.com/watch?v=3z-IIBE5MSY&t=127s
Korean Radish Kimchi: Kkakdugi (깍두기)🌱COMPLETE TUTORIAL - SMALL BATCH RECIPE + Kkukdugi Bibimbap
🌱Vegan Kimchi + Vegan 'Fish" Sauce + Salt Fermented Seaweed
🍠Korean Snack: Roasted Sweet Potato Snack (GoGuMa 고구마) & A La Mode Dessert [SWEET POTATO HACKS] https://www.youtube.com/watch?v=3z-IIBE5MSY&t=127s
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