Winter Radish Water Kimchi

A Refreshing Korean Delight

Winter Radish Water Kimchi is a treasured Korean dish known for its tangy, refreshing flavor and crisp texture. As I embarked on making Winter Radish Water Kimchi, I couldn’t help but marvel at the simplicity and richness of this recipe. The process begins with washing and salting small Korean radishes. This initial step is crucial for infusing the radishes with flavor and preparing them for the unique brine that defines Winter Radish Water Kimchi. As the radishes soak in the kosher salt, they start to exude their natural juices, setting the stage for the fermentation that brings this kimchi to life.

The Art of Fermentation

After the radishes have salted, the next phase in creating Winter Radish Water Kimchi involves preparing the aromatic brine. I wrapped minced garlic and ginger in cheesecloth, creating a flavor bundle that infuses the brine with a fragrant kick. The addition of green and red chili peppers adds a subtle heat that balances the kimchi’s tanginess. With the jar now filled with radishes, spices, and a refreshing mix of Korean pear chunks and sliced onions, the brine is poured in. The kimchi ferments at room temperature, its flavor developing into a delightful mix of sour and spicy notes.

Enjoying the Tangy Results

Once the Winter Radish Water Kimchi has fermented, it’s time to enjoy the fruits of your labor. The kimchi should be stored in the refrigerator, where it continues to develop its flavors. To serve, I slice the radishes into half-moon shapes and place them in a bowl with some of the fermented brine. Garnishing with chopped green leaves and chili pepper slices enhances the presentation and adds a burst of freshness. This dish is perfect as a side with rice or noodles, offering a crisp and cooling counterpoint to spicier main courses.

A Dish for All Seasons

Winter Radish Water Kimchi is versatile and delightful, making it a must-try for anyone interested in authentic Korean cuisine. Whether you’re new to kimchi or a seasoned enthusiast, this recipe is a great way to explore the flavors and traditions of Korean food. The process of making Winter Radish Water Kimchi might take some time, but the end result is a refreshing, probiotic-rich dish that can elevate any meal. Enjoying this kimchi, I’m reminded of how simple ingredients can come together to create something truly special.

Chef’s Notes- Winter Radish Water Kimchi

• Fresh Radishes: Use fresh, firm radishes for the best texture and flavor. If the radishes are soft or starting to wilt, they may not pickle properly.
• Fermentation: The kimchi needs to ferment at room temperature for 2-3 days before refrigerating. Check daily to ensure the fermentation is proceeding as expected. You should see bubbles and a milky brine.
• Jar Sealing: Make sure the jar is tightly sealed to prevent contamination. If the jar isn’t sealed well, it might introduce unwanted bacteria, affecting the taste and safety of the kimchi.
• Adjusting Spice Level: If you prefer a milder kimchi, reduce the number of chili peppers or remove the seeds from the peppers. For a spicier kick, increase the number of chili peppers or use hotter varieties.
• Serving Suggestions: Winter Radish Water Kimchi pairs well with steamed rice, noodles, or as a tangy side dish. It can also be enjoyed on its own for a refreshing snack.

Winter Radish Water Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

0

minutes

Calories

50

kcal

Resting Time

120

hours 

Total time

120

hours 

30

minutes

Dive into the refreshing world of Winter Radish Water Kimchi! This traditional Korean dish, known as Dongchimi, is a delightful blend of crispy radishes, aromatic garlic, and spicy chili peppers, all soaked in a tangy brine. Perfect for any season, this kimchi is a must-try for those looking to explore authentic Korean flavors. Get ready to impress your taste buds with this easy-to-follow recipe!

Ingredients

• Radishes and Salt

• 7-8 small Korean radishes (about 5 pounds)

• ⅓ cup kosher salt

• Aromatics

• 4 cloves garlic, minced

• 2 teaspoons minced ginger

• Chilies

• 2-3 green chili peppers, stems removed

• 2-3 red chili peppers, stems removed and washed

• Fruits and Vegetables

• 1 cup Korean pear chunks (or 2 sweet Bosc pears)

• 3 green onions (including roots), washed and drained

• ½ cup onion slices (¼ inch thick)

• Brine

• 9 cups water (2 liters)

• Alternative Ingredients:

• Radishes: Daikon radish can be used instead of Korean radishes.

• Kosher Salt: Sea salt can be used as a substitute.

• Korean Pear: Asian pear or regular pear can be used.

• Green Chili Peppers: Jalapeños can be used as an alternative.

• Red Chili Peppers: Fresno peppers can be used as a substitute.

Directions

• Wash the radishes thoroughly in cold water using a sponge to remove any dirt (5 minutes). In a large shallow bowl, coat each radish evenly with kosher salt using your hands (5 minutes). Place the salted radishes into a large glass jar and cover with any leftover salt and green radish leaves (5 minutes). Close the lid and refrigerate for 4-5 days to allow the radishes to salt properly (5 days).
• Wrap minced garlic and ginger in cheesecloth and tie the ends securely (5 minutes). Poke small holes in the chili peppers using a fork and add them to the jar along with the cheesecloth bundle (5 minutes). Add the sliced onion, green onions, and pear chunks to the jar (5 minutes). Pour in 9 cups of water and stir the mixture with a wooden spoon to distribute the salt evenly (5 minutes).
• Close the lid and let it sit at room temperature for 2-3 days until it ferments. The brine will turn milky and taste slightly sour with bubbles on the surface (2-3 days). Once fermented, store the jar in the refrigerator and take out portions as needed (ongoing). To serve, cut one radish lengthwise and slice into half-moon shapes or strips (5 minutes).
• Place in a serving bowl and add some of the fermented brine. Garnish with chopped green leaves and chili pepper slices (5 minutes). Serve cold with optional ice cubes for extra refreshment.

Equipment

• Chef’s Knife
• Cutting Board
• large glass jar
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 50kcal
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 200mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 6g
• Protein: 1g
• Vitamin A: 2IU
• Vitamin C: 15mg
• Calcium: 4mg
• Iron: 2mg

FAQs- Winter Radish Water Kimchi

Can I use regular radishes instead of Korean radishes?

Yes, you can use Daikon radish as a substitute for Korean radishes. The flavor might be slightly different, but it will still work well in this recipe.

How long can I store Winter Radish Water Kimchi in the refrigerator?

The kimchi can be stored in the refrigerator for up to 2-3 weeks. If you want to keep it longer, make sure to check for any changes in smell or texture.

What should I do if the kimchi turns out too salty?

If the kimchi is too salty, you can dilute the brine with a bit of water before serving. Additionally, ensure that the radishes are fully rinsed before salting.

Can I use other types of peppers if I can’t find green or red chili peppers?

Yes, you can substitute with jalapeños or Fresno peppers. Adjust the quantity based on your spice preference.

How can I tell if the kimchi has fermented properly?

Properly fermented kimchi will have a tangy, slightly sour flavor and a milky brine with bubbles. If it has an off smell or slimy texture, it may not be safe to eat.