Vegan Korean Water Kimchi Dongchimi
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1 gallon container
large tea bag
Korean kimchi sea salt
????Maesilaek, Korean plum extract
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????Dongchimi Vegan Korean Water Kimchi
Ingredients
2 lb Korean radish, moo
2 tbsp Korean kimchi sea salt
10 cups cold water
5x5-inch (approximately your palm size) dasima, dried seaweed
8 cloves garlic, crushed
1 oz ginger, thinly sliced
2 to 3 Chicago style sport peppers (no sugar added)
1/2 medium size onion, sliced
2 to 3 green onions, cut into 2-inch long pieces
1/2 Korean pear or apple, seeded and sliced
1/2 cup of maesilaek, Korean plum extract or 1/4 of no flavored kombucha
3 tbsp Korean kimchi sea salt
[korean food] Korean radish water kimchi, Dongchimi, 동치미
korean food : Korean radish water kimchi, Dongchimi, 동치미
Learn how to make a dongchimi recipe!!
☞ for the ingredient amounts, more information and more korean video recipes!!
Korean Radish Water Kimchi (동치미, DongChiMi) | Aeri's Kitchen
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Coarse Sea Salt (굵은 소금, GulGeun SoGeum):
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Dried Anchovies for Broth (다시 멸치, DaSi MyeolChi):
Cellophane Noodles (당면, DangMyeon):
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how to make dongchimi / 동치미 담그는 법
i was chillin on the couch a few weeks ago and suddenly i got this crazy craving for the tangy taste of dongchimi. for me, it is linked to many emotions and childhood memories, mostly the feeling of choking on sweet potatoes. dongchimi is a simple, brothy water kimchi that can be made in many different ways and is a superb sidekick to many korean dishes. happy holidays!
━━━━━━━ ingredients (dongchimi / 동치미)
2 mu (무) / daikon
a bunch of chives
1 bae (배) / nashi (alternatively use apple)
1 medium sized piece of ginger root
7-8 cloves of garlic
1 medium sized onion
some scallions
━━━━━━━ ingredients (brine)
2000ml non-chlorinated water
3 heaped tbsp salt
3 heaped tbsp table sugar (alternatively use one tablespoon of sticky rice flour)
━━━━━━━ recipe (shortened)
1. rinse da vegs
2. cut da vegs
3. make da sweet salty brine
4. mix everything and make soup
5. burp da box twice a day like ur favorite bb
━━━━━━━ additional tips and infos
• i repeat: it is important to NOT use chlorinated water which will inhibit the fermentation process. german tap water is not chlorinated, which is why i'm using tap water
• chimi is an old korean word for kimchi - dongchimi literally translates to winter kimchi
• the northern regions of the korean peninsula pyeongan and hamgyeong province are famous for their dongchimi (and naengmyeon)
• fun fact: pyeongan-style dongchimi uses pork/beef stock as part of the broth
• it is possible to add cabbage into the vegetable mix. just tear them into quarters (watch my baechu-kimchi tutorial on how to cut them: and place them into the container
• the lack of spiciness and fermented fish sauces makes it a favourite amongst visitors in korea (62% for dongchimi vs. 20,4% for baechu-kimchi/kkakdugi. survey in question:
• some recipes call for a tablespoon of msg for more umami (this type was first introduced during japanese occupation of korea by ajinomoto, the company that isolated msg)
KOREAN RADISH KIMCHI DONGCHIMI 동치미
Hope you all enjoyed this radish water kimchi recipe. The recipe and that for the cold noodles are down below.
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Korean Cold Noodles Naengmyeon :
Dongchimi - Korean Radish Kimchi Recipe
2 Korean radishes or daikon radishes
1 cup mustard greens, optional
sea salt
1-2 red chili peppers
1-2 green chili peppers
2-3 slices ginger
3 cloves garlic, crushed
1/2 red onion
1 scallion
1/2 Asian pear (or another variety), peeled and quartered
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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
***
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