In Korean cuisine there are many different kinds of kimchi. One of the types or styles of kimchi is called water kimchi (MulGimChi). One of the most common types of water kimchi is called DongChiMi (동치미). This is usually made with winter radishes, and it doesn’t need any red pepper powder or fish sauce, which are common ingredients in other kimchi. So this can be good kimchi for vegetarians or people who cannot eat spicy food. Try this cool and delicious kimchi someday.
Yield: 2 Gallons
Short Korean Lesson
- Mul (물) = Water
- Bul (불) = Fire
- 8½ lb Korean Radish (About 10 Small Radishes)
- 5 Quarts Water
- ¾ Cup Sea Salt
- 2 Asian Pears
- 2 Onions
- 1 Cup Garlic Cloves
- 12 Green Onions
- ¼ Cup Ginger
- ¼ Cup Sugar
- 4 Red Hot Pepper
- 4 Green Hot Pepper
Obtain about 10 small sized Korean Radishes, or about 8½ pounds.
Peel the radish and remove any bad parts.
Cut the radish into sticks 1½ inches in length and half an inch in thickness.
Place the radish in a bowl and sprinkle ¾ cup of salt on top. I recommend using sea salt. Mix the salt with the radish, and then set it aside for about 35 minutes.
Meanwhile, prepare the other vegetables. Cut 2 Asian pears and 2 onions into quarters. Prepare 1 cup of peeled garlic cloves (about 35 cloves). Wash 4 red hot peppers and 4 green hot peppers. These peppers impart good flavor to the kimchi, but they do not make the kimchi spicy at all. However, if you are afraid to use them, you can skip them. Chop 12 green onions into 2 inch lengths. Slice ¼ cup of ginger into ¼ inch slices.
After 35 minutes, drain the salted water from the radish. You will get about 1 cup of liquid from it.
In a big bowl, add the salted radish and the vegetables you prepared.
Pour 5 quarts of water in the bowl.
Add ¼ cup of sugar and mix everything together.
Leave it at room temperature for a day and then place it in the refrigerator. It will take about 15-20 days to properly ferment. After it has finished fermenting, the radish will not have the bitter flavor anymore like it did when it was raw, and the kimchi broth will have a slightly sour and salty flavor combined with all of the other flavors from the onion, green onion, garlic, ginger, pear, and peppers.
In the cold winter, this cool water kimchi tastes awesome with hot steamed sweet potatoes or baked chestnuts. You can also use this kimchi broth for cold noodles. I don’t eat any of the other ingredients except for the radish after the kimchi has fermented. Those other things were just used for flavoring the broth and once it has fermented they will not taste very good. Of course, you can try the other vegetables if you want, or just use them for decoration as I did. Anyway, oh my! The kimchi tastes great once it has fermented. Enjoy~ 🙂