QiMeal
Dongchimi
Dongchimi · ready in 28 h 30 min · 4 servings · 50 kcal per serving · easy · 6 ingredients
A crisp Korean water kimchi with cool radish, fragrant pear, and a clean tangy brine that turns quietly lively as it ferments.
- Prep
- 30 min
- Total
- 28 h 30 min
- Serves
- 4
- kcal
- 50
- Difficulty
- easy
Ingredients · 4 servings
- 500 gKorean radish, peeled and cut into 3 cm cubes
- 800 mlSalt brine, 2.5 percent solution made from 780 g water and 20 g salt
- 3 cloveGarlic, peeled and lightly crushed
- 6 gGinger, peeled and sliced
- 2Green onion, trimmed and cut into 5 cm lengths
- 120 gAsian pear, cored and sliced
Equipment
refrigerator, cutting board, knife, peeler, clean jar, measuring jug, spoon, ladle, serving bowl
Instructions
- Prepare Equipment
Gather measured ingredients, a cutting board, knife, peeler, clean jar, measuring jug, scale, and spoon before starting. · 10 min
What to look for: All ingredients and tools are clean, measured, and within reach.
- Cut Radish
Cut the peeled Korean radish into 3 cm cubes, keeping the pieces even so they stay crisp and season at the same pace. · 8 min
What to look for: Radish pieces look firm, pale, and evenly sized.
- Prepare Aromatics
Slice the ginger, crush the garlic, cut the green onion, and slice the Asian pear so their flavor can infuse the clear brine. · 7 min
What to look for: Aromatics are cut and fragrant, with pear slices still firm.
- Pack Jar
Place radish, garlic, ginger, green onion, and Asian pear into the clean jar, leaving enough space for the brine to cover everything. · 3 min
What to look for: Solid ingredients sit loosely packed below the jar shoulder.
- Add Brine
Pour the salt brine over the packed ingredients and press gently with a spoon until the radish is fully submerged. · 3 min
What to look for: Clear brine covers the radish and aromatics completely.
- Ferment Brine
Ferment at cool room temperature for 24 hours until the brine smells clean and lightly sour, with small bubbles at the jar edge. · 24 h
What to look for: Brine is slightly cloudy with a few fine bubbles.
- Chill Kimchi
Chill the jar at 4°C / 39°F for at least 4 hours to slow fermentation and sharpen the crisp texture before serving. · 4 h
What to look for: Brine is cold, lightly cloudy, and aromatic.
- Serve Chilled
Serve cold radish pieces in small bowls with plenty of tangy brine, garlic, pear, and green onion for a refreshing side. · 2 min
What to look for: Each bowl has crisp radish under cold, clear tangy brine.
Nutrition (per serving)
| kcal | 50 |
|---|---|
| Protein | 1 g |
| Carbohydrates | 12 g |
| of which sugars | 6 g |
| Fat | 0 g |
| of which saturated | 0 g |
| Fibre | 3 g |
| Sodium | 2000 mg |
Nutri-ScoreB
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 14 days
- Freezer: not recommended
- Serve chilled without reheating.
Ingredient substitutions
Korean radish
- Daikon radish: Use only if Korean radish is unavailable, since it is milder and less dense.
Salt brine
- Salt and water brine: Keep the same salt percentage for safe flavor and proper fermentation.
Garlic
- Garlic chive: Use for a gentler allium aroma, though the flavor becomes less classic.
Ginger
- Young ginger: Young ginger gives a softer heat and fresh aroma.
Green onion
- Scallion: Scallion is the same common market ingredient under another name.
Asian pear
- Bosc pear: Use a firm pear and expect less floral sweetness than Asian pear.
