Kimchi Made from Sprite?! SHARE THIS!
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Today’s Korean recipe we have what we call Dongchimi; a beloved refreshing water kimchi dish which is perfect to cool down during the summer. You can easily find this in Korean restaurants, and it’s perfect to wash out the greasy-ness from kbbq. Did you know that, you use sprite to make it?

Here is the recipe.

[Brine the Radish]
1) cut 1 whole radish into small bite sizes (I got mine at fairprice, if you can’t find korean fat radish, you can get the Japanese or Chinese one)
2) put it in a ziplock bag and add 200ml of sprite, and 2-3 tbsp of salt (always use coarse salt)
3) massage it and leave it in room temp for 1hr(if you’re in a hot weather) or 2hr for winter. I live in singpaore but I did it for a little over an hour.

[Marinade]
1) chop 1 onion
2) chop half a pear
3) add to blender
4) add 9 garlic cloves
5) 1 ginger (size of a garlic clove)
6) add 1tbsp of salt, and 100ml of sprite
7) add 3 spoon of cooked rice(I used haetban)
8) blend it
9) in a container add 2L of water
10) put the marinade in a cloth strainer, and strain out as much as you can.

[Mix]
1) add all of the radish contents even the juice
2) chop pear and chili (red and green chili for the color) and add
3) 1 tbsp of anchiovy sauce, 2 tbsp of salt, 2 tbsp of plum syrup, (optional : 1tbsp of msg)
4) tie 2-3 strands of green onion and add two sets inside.
*it should taste like “oh I think it might be slightly salty” and the flavors might have a slight punch because of the fresh radish but this will change after fermentation
5) let it rest in room temp for 12-24 hours(12 in really hot settings, 24hrs winter), I live in Singapore but I did it for 20 hours to get the extra kick.
6)Then store in fridge for 1 day.
7) serve chill with crushed ice and you get a delicious savory Dongchimi.
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#makekimchiathome #dongchimi #kimchi #koreanfood #korenrecipe #esyfilms

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