Method
- Wash and trim the small radishes; leave the green stems if young and tender. Cut larger radishes in half if too big.
- Rub the radishes with 60g salt; rest 4 hours. The radishes will release water.
- Drain off the water. Pack the radishes into a clean glass jar with garlic, ginger, pear, chilies and spring onion lengths.
- Whisk the remaining 40g salt, sugar, fermented shrimp and rice vinegar with 2L water until the salt dissolves.
- Pour the brine over the radishes; the radishes should be completely submerged. Use a small plate or fermentation weight to keep them down.
- Cover and rest at room temperature 2 days, then refrigerate. Best eating starts at 1 week. The brine should be slightly cloudy, mildly tart and refreshing. Eat the radishes whole with sliced spring onion; drink the brine as a digestive at the end of meals.
Common questions
Can Dongchimi be made ahead?
Dongchimi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is Dongchimi spicy?
Dongchimi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Dongchimi vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Dongchimi to make at home?
Dongchimi sits at intermediate difficulty — total time about 30 minutes. The ingredients are not unusual but the timing requires attention.
Can Dongchimi be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Dongchimi is the most refreshing of Korean kimchi varieties — the brine itself is a delicacy, served chilled in small bowls as a palate cleanser. The dish is most associated with winter eating in Korea (the name 'dong' means winter); the brine is also drunk at the end of meals as a digestif. Korean Lunar New Year tradition includes drinking dongchimi brine. The dish travelled to Pyongyang as a traditional Korean specialty and remains a staple of North Korean kimchi tables.
