Radish Water Kimchi


This Dongchimi made scallions, pickled green chilli, ginger, Korean pear, carrot, paprika and watery brine. As the name dong(mean “winter”) and chimi(an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season. Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). The dongchimi is used as a soup for making naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.