Korean Radish Water Kimchi (동치미, DongChiMi) | Aeri's Kitchen
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Water Kimchi - Mul Kimchi Korean Recipe, 물김치
Water kimchi is a refreshing side dish for the summer. During the hot days, this Mul kimchi will taste great and cool you down.
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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.
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#waterkimchi #kimchi #nabakkimchi
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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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:
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