Refreshing and Light Spring Dongchimi (Radish Kimchi)
Spring Dongchimi with No Added Sugar
For those who prefer to avoid sweet foods, this recipe is for you! In a world often dominated by overwhelmingly sweet treats and dishes, dining out can be a daunting task for someone like me. That’s why I’m excited to share recipes that are naturally unsweetened. Today, I’m introducing Dongchimi for the first time. This version is made without any sugar, focusing on the crisp texture of the radish and the refreshing, clean taste of the brine. Let’s make this simple and delicious spring Dongchimi together!
Dongchimi Ingredients- 1 small radish
- 2 Tbsp coarse salt
- 1 L water
- 5 cloves garlic
Cooking Instructions
Step 1
First, prepare the star ingredient: the radish. Wash the radish thoroughly and then cut it into long, bite-sized pieces. My cuts aren’t the most aesthetically pleasing, but don’t worry, it won’t affect the taste! If you prefer a neater appearance, you can cut the radish into quarters or sixths lengthwise, depending on its thickness.
Step 2
Sprinkle 1 Tbsp of coarse salt evenly over the cut radishes and let them brine for about 3 hours. Salting draws out excess water, which helps maintain the radish’s crispness and prevents the kimchi brine from becoming cloudy. It’s a good idea to toss them halfway through to ensure even brining.
Step 3
While the radish is brining, prepare the garlic to add flavor to the brine. Peel the 5 cloves of garlic and slice them thinly. Thin slices will allow the garlic’s aroma to infuse beautifully into the brine. (Tip: I once tried adding chili peppers, but they didn’t significantly impact the Dongchimi’s flavor, so you can omit them if you wish.)
Step 4
After 3 hours, check on the brined radishes. You’ll see that they’ve released water and become more translucent, as shown in the picture. This is the crucial step towards making delicious Dongchimi.
Step 5
Now, let’s make the Dongchimi brine. Pour in 1 L of water, add the remaining 1 Tbsp of coarse salt, and the thinly sliced garlic. Stir everything well, then let it ferment at room temperature for 4 days. If the weather is warm, fermentation might happen faster, so taste the brine occasionally to check its progress.
Step 6
After fermenting for 4 days, refrigerate the Dongchimi. Two days later, I took it out. With the sudden warm weather, Dongchimi noodles came to mind! Though I may be biased, it tasted incredibly refreshing, clean, and most importantly, perfectly natural with absolutely no sweetness. The crisp radish and the deep, cool broth are a perfect combination. This spring Dongchimi, made simply with radish and salt, is something you should definitely try making too!
