Dongchimi (Korean Radish Water Kimchi)

Ingredients

Water

4 cups

Sugar

1 tablespoon

Salt

2 tablespoons

Korean red chili pepper flakes (gochugaru)

2 tablespoons

Fresh ginger

1-inch piece, sliced

Garlic

4 cloves, minced

Green onions

4, chopped

Korean radish (mu)

1 medium, peeled and diced

Daikon radish

1 medium, peeled and diced

Instructions

1. In a large bowl, combine the diced daikon radish, Korean radish, chopped green onions, minced garlic, sliced ginger, gochugaru, salt, and sugar. Mix well until the vegetables are evenly coated with the seasoning.
2. Transfer the mixture into a clean glass jar or container, packing it tightly to minimize air gaps.
3. Pour 4 cups of water into the jar, ensuring that all the vegetables are fully submerged. Add more water if necessary to cover them completely.
4. Cover the jar with a lid or a cloth secured with a rubber band, allowing some air to escape during fermentation.
5. Let the mixture sit at room temperature for 2-3 days to ferment. Taste the Dongchimi daily to find your preferred level of fermentation.
6. Once fermented to your liking, transfer the Dongchimi to the refrigerator to halt the fermentation process.
7. Serve chilled as a refreshing side dish or as a cold soup, garnished with a sprinkle of additional gochugaru on top if desired.