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
Water Kimchi (Mul Kimchi)- Vegan/Gluten Free!
My no fuss, no sugar and super easy water kimchi is here for you to try. It’s vegan and gluten free!
[ INGREDIENTS ]
- 1.5L Water
- 30g Rock Salt
- 350g Chinese Cabbage
- 450g White Radish
- 8 Garlic Cloves
- 20g Ginger
- 180g Onion
- 110g Carrot
- 4 Spring Onion
[ METHOD ]
1. Mix the water and salt.
2. Chop all the ingredients- Chinese cabbage, white radish, spring onion, onion, pear, carrot, garlic and ginger
3. Layer all the ingredients until the container is full. Make sure you push down the ingredients in the container.
4. Make sure all salt is melted in the water. Pour into the container until 1cm left on the rim.
5. Close the top and leave it in room temperature for 3 days. After that chill in the fridge.
6. Once it is cold it is ready to be served.
7. Please do not eat the ginger as it was included for taste only.
Raw Vegan Water Kimchi Recipe AKA Dongchimi 동치미
This is a whole other kind of kimchi than the regular cabbage-based kind, but it incredibly delicious! It's served like a cold soup
and has so much flavor, enjoy :)
MY VEGAN NAPPA CABBAGE KIMCHI:
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EASY Pickled Radish (Side dish) | Korean Pickled Radish Recipe | How to Make Korean Pickled Radish
PICKLED RADISH
INGREDIENTS:
1 Pound peeled korean radish cut into 1/3 inch cubes
1/3 cup white sugar
1 tsp salt
1 cup warm water
1/3 cup plus 1 tbsp white vinegar
BONCHON STYLE FRIED CHICKEN:
#pickledradish #koreanpickledradish
Available on Amazon Kusina ni Lola cook book:
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Please watch: Have Eggplants at home❓ I wish I had tried this recipe before
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DONGCHIMIㅣ Mul-KimchiㅣSuper receta de Dongchimi
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INGREDIENTES
- 6 tazas de Agua.
- 1 pieza(10 x 10cm) de Dasima. (alga para caldo)
- 1 a 2 cucharadas de Harina de arroz glutinoso.(o dulce)
- 1 taza de Agua.
- 1/2 a 1 pieza(180g) de Pera.
- 1/2 pieza(70g) de Cebolla.
- 5 dientes(25g) de Ajo.
- 1 pedazo (15g) de Jengibre.
- 1/2 a 1 pieza(800g) de Nabo.
- 3 a 4 hojas(250g) de Chicoria. (col china)
- 2 a 3 piezas Cebollín.
- 2 piezas de Chile serrano.
- 2 cdas de Sal.
- 2 cdas de Azúcar.
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PROCEDIMIENTOS
1.En una olla agregar 6 tazas de agua y dasima. Hervir.
2.Después de que hierva sacar el dasima y dejar enfriar.
3.En otra olla agregar 1 taza de agua y harina de arroz glutinoso. Mezclar.
4.Hervir hasta que tenga consistencia.
5.Dejar enfriar en un bowl pequeño.
6.Cortar pera, cebolla, ajo y jengibre en pedazos pequeños.
7.Licuar con un poco de caldo de dasima que preparamos en el primer paso.
8.Colar la mezcla.
9.Cortar el nabo en tamaño de un dedo (baston).
10.Cortar la chicoria en pedazos grandes. (En 4 a 5 partes)
11.Cortar el cebollín como el largo del nabo.
12.Picar los chiles serranos con un tenedor.
13.Mezclar la mezcla de pera, cebolla, ajo y jengibre con el caldo de dasima.
14.Agregar azúcar y sal. Mezclar
15.También agregar la mezcla de harina de arroz. Mezclar.
16.Agregar el caldo a las verduras.
17.Dejar medio a un dia a que se fermente.
***Listo!!***
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TIPS
- La receta original hay que dejar el nabo y la chicoria una a dos horas en sal pero para facilitar descarte este proceso.
- Después de un día puede agregar mas cantidad de sal y azúcar.
- Si prefieres un sabor un poco mas suave pueden agregar agua en la hora de servir.
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#dongchimi #mulkimchi #kimchiconagua
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
Music:
???? Midnight Loversl by Kicktracks
???? All music by Kicktracks is here -
Kicktracks Youtube Channel:
How to Make Dongchimi or Water Kimchi.m4v
Learn to make dongchimi, or water kimchi, in your own home! It's not as well-known outside of Korea as hot and spicy cabbage kimchi. Instead this is a complex sweet-salty-sour kimchi that is more like a soup. If you can chop vegetables, you can make water kimchi.
The video gives step-by-step directions, illustrated by my photographs, and will serve 4-6 people.
Try some today and go to thesuitcasechef.com for more food photography and international cuisine.