Dongchimi (Radish Water Kimchi)
Whole Korean radishes fermented in a clean, tangy brine with garlic, ginger, and pear. Korea's refreshing winter kimchi — the broth is the star.
Why This Recipe Works
- Asian pear in the brine feeds lactic acid bacteria and adds natural sweetness that deepens during fermentation.
- No gochugaru — dongchimi is deliberately non-spicy, producing a clear, tangy brine unlike any other kimchi.
- Submerged fermentation prevents surface mold and produces a clean, effervescent liquid.
- Cold-served brine is the real product — refreshing, tangy, and probiotic-rich.
Korea's Sparkling Water
Before carbonated drinks existed, Koreans had dongchimi. The natural fermentation produces tiny CO2 bubbles that make the brine lightly effervescent — Korea's original sparkling beverage. On cold winter nights, a ladle of icy dongchimi brine straight from the earthenware jar is one of Korea's simplest and most profound culinary pleasures.
Dongchimi (Radish Water Kimchi)
🛒 Ingredients
- ✦4 small Korean radishes (mu), about 2 lbs total
- ✦3 tablespoons coarse sea salt (for salting radishes)
- ✦6 cups water
- ✦2 tablespoons coarse sea salt (for brine)
- ✦1 Asian pear, quartered
- ✦6 cloves garlic, halved
- ✦1 inch piece ginger, sliced
- ✦1 medium onion, quartered
- ✦4 green onions
- ✦2 Korean green chili peppers
- ✦2 red chili peppers
👨🍳 Instructions
01Step 1
Peel radishes and quarter them lengthwise (or halve if small). Rub generously with 3 tablespoons coarse salt. Let sit for 2-3 hours, turning occasionally, until radishes are flexible and have released liquid.
02Step 2
Place salted radishes in a large jar or container (glass or earthenware is best). Tuck pear quarters, garlic, ginger, onion, green onions, and chili peppers around the radishes.
03Step 3
Dissolve 2 tablespoons salt in 6 cups water. Pour the brine over the radishes until everything is submerged. Use a small plate to weigh down the radishes and keep them underwater.
04Step 4
Cover loosely (not airtight — fermentation produces gas). Leave at room temperature for 2-3 days until tiny bubbles appear and the brine develops a slightly tangy, effervescent taste.
05Step 5
Once fermentation begins, transfer to the refrigerator. It's ready to eat in 5-7 days total, and improves over 2-3 weeks.
06Step 6
Serve sliced radish in bowls with the cold brine. The brine is the prize — drink it or use it as a cold soup base.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Korean radish (mu)...
Use Daikon radish
Similar but milder and less sweet. Works well — slightly different character.
Instead of Asian pear...
Use Apple (half a Fuji)
Similar sweetness and fermentation-feeding effect
Instead of Coarse sea salt...
Use Kosher salt
Use about 20% less — kosher salt is denser than coarse sea salt
🧊 Storage & Reheating
In the Fridge
Keeps for 2-3 months in the refrigerator. Flavor deepens and becomes more sour over time.
In the Freezer
Not recommended — the radish texture changes.
Reheating Rules
Serve ice cold. Never heat dongchimi — the cold brine is the entire point.
❓ Frequently Asked Questions
What does dongchimi mean?
Dongchimi (동치미) literally means 'winter kimchi.' Dong (동) = winter, chimi (치미) = kimchi. It's traditionally made during kimjang season (late November) alongside tongbaechu-kimchi. While regular kimchi is spicy and red, dongchimi is clear, tangy, and refreshing.
Why is the brine important?
In dongchimi, the brine IS the dish. The fermented liquid develops a complex, effervescent tanginess that's used as a cold soup base (for naengmyeon), a drinking broth (digestive), and a refreshing palate cleanser. A good dongchimi is judged by its brine quality, not just the radish.
The Science of
Dongchimi (Radish Water Kimchi)
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