Minimal Effort Dongchimi (Water Kimchi)
Minimal Effort Dongchimi (Water Kimchi)
Ingredients
- 1/2 white radish, large, peeled and chopped into 1/2-inch cubes
- 2 tablespoons kosher salt, or as needed to coat radish
- 3 strands green onions, thinly sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 onion, finely chopped
- 1 cup water, or as needed to submerge vegetables
Instructions
- 1
In a large bowl, combine the chopped white radish with the kosher salt. Toss well to ensure all radish pieces are evenly coated. Let the radish sit at room temperature for 1 hour to draw out moisture.
⏱️ 60 min
- 2
After 1 hour, drain the liquid that has accumulated from the salted radish. Do not rinse the radish, as the residual salt is important for fermentation.
⏱️ 5 min
- 3
Add the sliced green onions, minced garlic, grated ginger, and chopped onion to the bowl with the drained radish. Pour in 1 cup of water, or enough to ensure all the vegetables are submerged. Stir gently to combine.
⏱️ 5 min
- 4
Transfer the mixture to a clean jar or airtight container. Cover loosely or use an airlock if available. Allow the Dongchimi to ferment at room temperature for 1 day if the weather is hot, or 2 days if the weather is cooler. Taste periodically to check for desired sourness.
⏱️ 1440 min
- 5
Once the desired level of fermentation is reached, transfer the Dongchimi to the refrigerator. It will continue to ferment slowly in the cold, developing deeper flavors over time. Enjoy chilled.
Kitchen Tools
Nutrition Facts (per serving)
Minimal Effort Dongchimi (Water Kimchi)
- 1/2 white radish, large, peeled and chopped into 1/2-inch cubes
- 2 tablespoons kosher salt, or as needed to coat radish
- 3 strands green onions, thinly sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 onion, finely chopped
- 1 cup water, or as needed to submerge vegetables
Instructions
- 1
In a large bowl, combine the chopped white radish with the kosher salt. Toss well to ensure all radish pieces are evenly coated. Let the radish sit at room temperature for 1 hour to draw out moisture.
⏱️ 60 min - 2
After 1 hour, drain the liquid that has accumulated from the salted radish. Do not rinse the radish, as the residual salt is important for fermentation.
⏱️ 5 min - 3
Add the sliced green onions, minced garlic, grated ginger, and chopped onion to the bowl with the drained radish. Pour in 1 cup of water, or enough to ensure all the vegetables are submerged. Stir gently to combine.
⏱️ 5 min - 4
Transfer the mixture to a clean jar or airtight container. Cover loosely or use an airlock if available. Allow the Dongchimi to ferment at room temperature for 1 day if the weather is hot, or 2 days if the weather is cooler. Taste periodically to check for desired sourness.
⏱️ 1440 min - 5
Once the desired level of fermentation is reached, transfer the Dongchimi to the refrigerator. It will continue to ferment slowly in the cold, developing deeper flavors over time. Enjoy chilled.