Dongchimi (Korean Radish Water Kimchi)

Name: Dongchimi (Korean Radish Water Kimchi)
Prep time: 45 min
Total time: 75 min
Yield: 10
Cuisine: Korean
Ingredients: 1½ large Korean radishes; 2 tablespoons kosher salt; 2 tablespoons honey; 1 whole Asian pear, peeled, cored, and cubed; 1 whole red apple (Honeycrisp, Fuji, or Envy preferred), peeled, cored, and cubed; ¼ whole white onion, diced; 1 inch piece ginger, peeled and sliced; 2 cloves garlic cloves, peeled; 4 cups cold water, divided; 2 whole green onions, cut into 3-inch lengths; 1 whole hot pepper (serrano), sliced (optional)

Recipe GLPRba7d1eb51219c5

Korean

Sauce & Condiment

75 min

25 cal

Servings: 10

Stovetop

SNAP eligible

A refreshing Korean water kimchi made with cubed Korean radishes, apple, Asian pear, and aromatic ginger and garlic in a lightly sweetened broth. This crisp, cool banchan is traditionally served as a side dish or light starter with a delicate sweet and savory balance. The radishes soften while remaining pleasantly crunchy, and the fermentation develops complex flavors over time.

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Ingredients

1½ large Korean radishes

2 tablespoons kosher salt

2 tablespoons honey

1 whole Asian pear, peeled, cored, and cubed

1 whole red apple (Honeycrisp, Fuji, or Envy preferred), peeled, cored, and cubed

¼ whole white onion, diced

1 inch piece ginger, peeled and sliced

2 cloves garlic cloves, peeled

4 cups cold water, divided

2 whole green onions, cut into 3-inch lengths

1 whole hot pepper (serrano), sliced (optional)

Directions

Peel and cut the Korean radishes into ¾-inch cubes. Place them in a large bowl and sprinkle with kosher salt. Toss well to coat evenly, then let sit for 15 minutes to allow the radishes to release their moisture and become pliable.
While the radishes salt, bring 2 cups of the cold water to a boil in a small saucepan. Add the peeled ginger piece and the peeled garlic cloves. Boil for 2 minutes to infuse the water, then remove from heat and set aside to cool to room temperature.
Once cooled, strain the ginger-garlic water through a fine-mesh sieve into a separate bowl, discarding the solids. Stir in the honey until fully dissolved.
Prepare the fruit: cube the peeled and cored Asian pear and the peeled and cored red apple. Dice the white onion into small pieces. If using the hot pepper, slice it thinly.
Drain any accumulated liquid from the salted radishes and transfer them to a clean, sterilized jar or container large enough to hold all ingredients with liquid. Add the cubed pear, cubed apple, diced onion, and sliced hot pepper (if using).
Pour the cooled ginger-garlic honey water over the radish mixture. Top with the green onion pieces, then add the remaining 2 cups of cold water to fully submerge all ingredients. Stir gently to combine.
Cover the jar with a lid and refrigerate for at least 30 minutes before serving to allow flavors to meld and the mixture to chill thoroughly. The dongchimi can be enjoyed immediately but develops more complex flavor after 24 hours or more of refrigeration. Store in the refrigerator for up to 2 weeks.

Comments

Grocery List Plus Editorial Staff3.75

Dongchimi is a bright, refreshing side dish that hits on cost and most ingredients, but serrano peppers and Asian pears will force a second stop at either Publix or a specialty Asian market; standard grocery chains stock them inconsistently. The 75-minute time is honest, though the radish needs a rest overnight in the brine before it's truly ready to eat, so plan accordingly for next-day service. A ten-serving yield makes it perfect for a large household or meal prep, and it keeps refrigerated for weeks, improving with age. The dish rewards patience more than technique, and the flavour profile—sweet, tart, spicy—is distinctly Korean rather than a generic ferment, which works well for households curious about expanding beyond standard American sides.