There are many different types of kimchi, but this is definitely the easiest and most refreshing kimchi. My mom always made this kimchi for my family and my sibling’s families until she moved back to Korea last year. I made this recipe a little easier by eliminating the salting process and not adding the sweet rice flour mixture. It still tasted great and was very refreshing. It is a great dish to have with a meat dish or baked sweet potato to help with digestion.


Ingredients:

3 lbs Korean radish: chop into bite size pieces
4 green onion: cut in to 2 inch long pieces
3 red chili peppers: sliced into quarters
2 jalapeño: sliced into quarters
4 dates
Carrots cut into flower shape
8 whole garlic cloves
1/2 Korean pear: cut into thin slices with skin on
1/2 Fuji apple: cut into thin slices with skin on

*Wash Korean radish well and keep the skin on.
*I rinsed the chili peppers with water after removing the seeds.


Dongchimi brine:

Blend these ingredients in a mixer:
4 cup water
6 whole garlic cloves
0.5 oz ginger
1/2 Korean pear: cut into big chunks with skin off
1/2 onion: cut into big chunks


Prepare salt/sugar water:
6 cup water
2 tbsp Korean solar sea salt (cheonilyeom)
2 tbsp Korean plum extract (maesil Cheong)
1 tbsp sugar


*I used 1 gallon air tight container to store the kimchi.
*Fermentation time may vary. I kept the kimchi at room temperature for about 36 hrs. You may keep the kimchi at room temp for about one to two days. You will notice small bubbles form on the top. You can keep checking for the tangy taste everyday and see when you want to put it in the fridge. It will continue to ferment in the fridge to develop sweet and tangy flavors. You can adjust the salt and sugar amount to your taste.
*You can start eating after 48 hrs but I really like the taste after about a week in the fridge.

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#radishwaterkimchi #vegankimchi #Koreanfood

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