Cherry Blossom Dong Chi Mi (Radish Water Kimchi)

Eunji 은지's avatar
Eunji 은지

Ingredients

Brine

  • 1
    inch knob ginger
  • 1
    tbsp sea salt
  • 1/2
    red apple
  • 1/4
    onion
  • 2
    cloves garlic
  • 2
    cups water
  • 1/2
    Korean pear
  • 2-3
    Korean radishes
  • 1
    tbsp sugar
  • 1
    tbsp sea salt
  • 2
    green onions
  • 2
    chili peppers

Instructions

1
Wash 2-3 Korean radishes and thoroughly peel the skin. Slice the radishes into 2-inch sticks or cut them into cherry blossoms and put them in a bowl. Add 1 tbsp sugar and 1 tbsp sea salt and mix. Rest for 30 minutes, then drain and save the liquid from the radish.
2
Blend the radish liquid with 1/2 Korean pear, 1/2 red apple, 1/4 onion, 1 inch knob ginger, 2 cloves garlic, 2 cups water, 1 tbsp sea salt.
3
Chop 2 green onions into 1-inch pieces and slice 2 chili peppers. Put the radishes into a 1/2 gallon jar and place the sliced peppers and green onion on top.
4
Place a nut bag or cheesecloth into the jar and strain the purée into the jar.
5
Close the kimchi container and leave at room temperature for 1-2 days and give it a taste. When it tastes sour, it’s ready to eat! Store any leftovers in the fridge for up to 1 month.
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Eunji 은지's avatar
Wash 2-3 Korean radishes and thoroughly peel the skin. Slice the radishes into 2-inch sticks or cut them into cherry blossoms and put them in a bowl. Add 1 tbsp sugar and 1 tbsp sea salt and mix. Rest for 30 minutes, then drain and save the liquid from the radish.