Vibrant Pink Beet & Radish Dongchimi
A Refreshing and Beautifully Colored Summer Delight: Beet & Radish Dongchimi!
On hot summer days, even standing near the stove can feel sweltering. For those times, why not try making a cool and refreshing dongchimi with vibrant pink beets and crisp radishes? It’s a visually appealing and delicious recipe that’s sure to lift your spirits.
Dongchimi Ingredients- 1 large radish (approx. 1kg)
- 1 onion
- 1 pear
- 4-5 Korean cucumbers (or regular cucumbers)
- 1/2 carrot
- 1/2 fist-sized beet (approx. 100g)
Brine Seasoning- 3 Tbsp cooked rice (cold)
- 1 Tbsp minced garlic
- 4L water
- 500ml cider (unsweetened) – 1 bottle
- 4 Tbsp salt (coarse salt for brine)
- 1 tsp New Sugar (or 2 Tbsp sugar)
- 3 Tbsp cooked rice (cold)
- 1 Tbsp minced garlic
- 4L water
- 500ml cider (unsweetened) – 1 bottle
- 4 Tbsp salt (coarse salt for brine)
- 1 tsp New Sugar (or 2 Tbsp sugar)
Cooking Instructions
Step 1
First, prepare the main ingredient: the radish. Peel the large radish thoroughly, then slice it into bite-sized, rectangular pieces (about 2-3cm thick). Slicing them not too thinly will help maintain their crispness and prevent them from becoming mushy.
Step 2
Slice half a carrot into similar bite-sized rectangular pieces as the radish. Carrots add not only color but also a richer texture to the dongchimi.
Step 3
Wash the 4-5 Korean cucumbers thoroughly, then cut them in half lengthwise. Use a spoon to scrape out and remove the seeds. Removing the seeds helps keep the brine clear. Then, slice them into bite-sized pieces, similar to the radish and carrot. If you enjoy a bit of heat, you can mix in some green peppers or Korean spicy peppers (cheongyang peppers). I used mild Korean cucumbers because I’m serving this with children.
Step 4
Prepare the pear, onion, and beet for blending. Peel the pear, remove the core and seeds, and chop it into small pieces. Chop the onion and beet into similar small pieces as well. Place these ingredients into a blender, add about 1 cup (200ml) of water, and blend. For the ‘puree’ or thickening agent, add 3 tablespoons of cold cooked rice to the blender along with the vegetables and blend until smooth. Using cold rice makes the brine smooth and less cloudy.
Step 5
Transfer the blended mixture from the blender into a dashi bag or a cheesecloth. Add 1 tablespoon of minced garlic to the bag. Securely tie the opening of the bag with a rubber band or string. This makes it easy to remove the solids later, ensuring a clear and clean brine.
Step 6
Gently squeeze the contents of the bag to extract the liquid. You don’t need to squeeze out every last drop; focus on extracting the deeply colored liquid from the beets. Transfer this vibrant pink liquid to a separate bowl. This step helps achieve a beautiful color.
Step 7
Now, let’s make the delicious dongchimi brine. Pour 4 liters of water into the bowl containing the squeezed beet liquid. Add one 500ml bottle of unsweetened cider. Using unsweetened cider is key to preserving the natural flavor of the dongchimi. Stir in 4 tablespoons of salt and 1 teaspoon of New Sugar (or 2 tablespoons of regular sugar) until the salt is fully dissolved. Taste the brine and adjust the seasoning; it should taste slightly saltier than you prefer, as the vegetables will release water and dilute the flavor over time.
Step 8
Arrange the prepared vegetables – the sliced radish, carrot, and cucumber – into a clean, sterilized container. Avoid packing the vegetables too tightly, as this allows for even fermentation and prevents them from becoming overly soft.
Step 9
Pour the prepared beet brine over the vegetables in the container, ensuring they are fully submerged. Add the dashi bag (containing the remaining solids from step 4) back into the container. Cover the container and let it ferment at room temperature for 1-2 days. If it’s very hot, one day might be sufficient. Once it develops a pleasant sour aroma, remove the dashi bag. Transfer the container to your kimchi refrigerator and let it mature for another 2-3 days. Enjoy your delicious Beet & Radish Dongchimi chilled!
