Sparkling and Refreshing Dongchimi: A Digestion Booster
#RadishKimchi #HomemadeDongchimi #BubblyAndRefreshing #DigestiveAid
After making our Kimjang kimchi, we decided to use the Altarri radishes grown in our garden to create a refreshingly crisp Dongchimi. This version is not spicy at all and is known for aiding digestion. It’s the perfect accompaniment to any meal, offering a delightful tang and a clean finish that soothes the stomach. Enjoy the pure, natural flavors derived from homegrown Altarri radishes.
Main Ingredients
- 5kg Altarri radishes (select firm, fresh ones)
- 1 bunch green onions (use both white and green parts)
- 500g Crown daisy (adds a fragrant aroma)
- 10 cloves garlic (whole cloves)
- 1/2 large Korean pear (a sweet, ripe pear works best)
Salting and Seasoning Ingredients
- 1 cup coarse sea salt (for salting radishes and greens)
- 15 salted red chili peppers (for color and mild heat)
- 1 tsp minced ginger (adds a zesty kick)
- 500ml Cider (for a crisp, bubbly broth)
- 2 Tbsp salted fermented shrimp (for deep umami flavor)
- 3 Tbsp plum extract (adds sweetness and depth)
- 1L Natural Seasoning Dried Pollack Broth (for a clear, rich base)
- 2/3 cup Fermented Anchovy & Hairtail Broth (the secret to savory depth without fishiness)
- 1 cup coarse sea salt (for salting radishes and greens)
- 15 salted red chili peppers (for color and mild heat)
- 1 tsp minced ginger (adds a zesty kick)
- 500ml Cider (for a crisp, bubbly broth)
- 2 Tbsp salted fermented shrimp (for deep umami flavor)
- 3 Tbsp plum extract (adds sweetness and depth)
- 1L Natural Seasoning Dried Pollack Broth (for a clear, rich base)
- 2/3 cup Fermented Anchovy & Hairtail Broth (the secret to savory depth without fishiness)
Cooking Instructions
Step 1
Begin by generously salting the leafy green tops of the Altarri radishes with coarse sea salt. This step tenderizes the greens and infuses them with flavor, which will enrich the Dongchimi brine.
Step 2
Thoroughly wash the Altarri radishes harvested from the garden. Next, salt them again along with their greens using coarse sea salt. Radishes that are not excessively large are ideal for Dongchimi, offering the best texture. This process ensures the radishes and greens are seasoned appropriately, forming the base flavor of the kimchi.
Step 3
Add the washed green onions and the stems of the crown daisy to the salting mixture with the radishes. This ensures that all the vegetables are evenly salted and meld their unique flavors beautifully without becoming overpowering.
Step 4
After salting all the ingredients for approximately 5 days, rinse them thoroughly under running water to remove excess salt. Finally, add the Korean pear, washed with its peel on and cut into 6 wedges. The pear’s subtle sweetness and moisture will make the Dongchimi broth exceptionally refreshing and delicious.
Step 5
Incorporate the salted red chili peppers into the mix. (For instructions on how to salt chili peppers, please refer to this detailed recipe: [https://blog.naver.com/kstencil/222530014170](https://blog.naver.com/kstencil/222530014170)). The chilies add visual appeal and a hint of mild spice. If you prefer a non-spicy version, especially for children, you can omit them or remove the seeds.
Step 6
Add the whole garlic cloves and minced ginger. If you desire a spicier taste, you can include chili seeds or dried chilies at this stage. However, this recipe intentionally omits spicy ingredients to ensure it’s mild enough for gifting and enjoyable for everyone. The focus is on a gentle flavor profile suitable for the whole family.
Step 7
Pour in the pre-made natural dried pollack broth. Then, add the rich broth made from fresh anchovies, hairtail fish sauce, and additional broth. Mix this with the cider to create the final Dongchimi brine and carefully pour it over the ingredients. Ensure all ingredients are submerged, adjust seasoning if needed, and let it ferment at room temperature for about 3 days. This period allows the flavors to meld and fermentation to begin.
Step 8
After 3 days of fermentation at room temperature, transfer the Dongchimi to a kimchi refrigerator for further chilling and aging. Well-fermented Dongchimi acts as a superb digestive aid, far better than any commercial product. A sip of its tangy broth and the crisp radish offer a sense of relief and clarity, as if a blockage has been cleared. Enjoy this delicious and healthy dish!
