How To make Turnip Water Kimchi (Korean Dong Chimi)
1 lb Chinese turnip
1 Scallion
1 tb Fresh ginger
2 c Water
2 tb Salt
2 Cloves garlic
1 ts Sugar
1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2
inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a
separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun.
How To make Turnip Water Kimchi (Korean Dong Chimi)'s Videos
물김치 Korean Water Kimchi - Best Summer time Kimchi! 나박김치
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INGREDIENTS:
The Vegetables:
1 Napa Cabbage
1 Korean Radish
4-5 TBSP Sea salt to salt the cabbage + radish
4-5 stalks of green onion
A bundle of 미나리 minari or Korean watercress
1 red Jalapeno
1 small apple (I use small fuji)
1 inch of fresh ginger
5-8 garlic cloves, whole
The Sauce:
1/2 large onion or 1 small onion
1/2 cup of Chapsal 찹쌀+WATER TO MAKE PASTE
4 tablespoons minced garlic
4 red jalapenos
1/2 cup Korean red pepper flakes 고추가루 (you can add less if you like)- let soak in some water
3 tablespoons fish sauce 멸치액젓
3 tablespoons sugar
1/3 cup water
1 small apple
1 small pear
The Kimchi water/broth:
6-7 liters water
1-2 cup(s) Chapsal strain into water
*add the sauce mixture into the water/broth while straining as well*
+Salt and fish sauce to taste 2-3 tablespoons each (taste before adding more) Remember your cabbage & radish have salt too.
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Homemade Dongchimi (Radish Water Kimchi)
Katie shows you how to make Dongchimi. It's not a spicy kimchi. It's refreshing and vegan. It's perfect for the coming warmer months! Dongchimi Guksu video is coming soon!
*also when you open the jar, you'll understand why the smell of radishes was such a big deal in parasite.
Dongchimi
3-4 2 lb Korean Radishes
Salt
Leave in fridge for 4-5 days
4 cloves of garlic
1 small-medium onion
3 green onions
2 tbs of ginger
2 red Korean peppers (or 3 thai chilis)
1 cup (4 large slices) of Korean pear
A bundle of korean chives (optional)
Water
Leave in dark/ sunless place for 2-3 days, until the dongchimi is transulcent and milky
**I take out the green onions after the dongchimi is ready so that as it sits in the fridge the dongchimi doesn't get slimy
***
both/& is a project by Sachi Nagase and Katie Yun.
Originally founded to be an art collective in 2017, both/& has turned into a monthly project where we host ticketed and pay-what-you-wish dinners. As a part of our multi-course dinners, guests meet strangers and connect over the course of the meal.
Since the pandemic of Covid-19, we no longer can do dinner events. So! In the meantime, we are filming cooking videos! Hope you enjoy!
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Dongchimi (Korean watery radish kimchi/동치미)_Koreanfood recipe(영어자막)ENG ver.
Please visit our website, Handycook for more detailed recipe^^.
** [Handycook] website
** [Handycook] Instagram
= Ingredients =
Korean radish (small palm-sized) 1 bunch
Mustard leaves 100g
Small spring onion 20 stalk
Garlic cloves 1.5 cups
Ginger 3
Pickled chili 20
pear 1
Coarse salt pinch
Broth bag 1
= Brine for radish =
Sea salt 1 cup
= Kimchi juice =
Water 8 liter
Sea salt 1 cup
Sugar 1/2 cup
How to make radish Kimchi in the easiest way possible! ???? #asianfood
It goes so well with white rice! Don’t forget to leave them for 3 days before eating.
Quick-fermenting radish water kimchi with apple broth (Dongchimi: 동치미)
This kimchi is sweet and sour with a deep kimchi flavor when its fermented. Full recipe:
You can make cold kimchi noodle soup (kimchimari-guksu) with this:
Help others by translating this video's English caption into your own language:
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Water Kimchi, watery kimchi made of sliced vegetables, Korean nabak-kimchi
I made water kimchi with cabbage, radish and fruits as its main ingredient.
We call it Nabak Kimchi.
This kimchi is usually eaten in spring, but can be eaten fresh throughout the four seasons.
After fermentation, put the kimchi in the refrigerator.
It is better to eat kimchi coolly.
If you liked the video, Please subscribe & like.
#waterkimchi #kimchi #nabakkimchi