• 1.5 to 2 small palm-sized Korean radishes, about 1 pound worth
• 1 tablespoon kosher salt
• 1 small garlic clove (or half of 1 Porcelain Garlic Clove), minced
• 1/2 teaspoon worth of ginger, minced
• ½ a green chili pepper, stemmed
• ½ a red chili pepper, washed and stemmed
• 2 Tablespoons worth of Korean pear, cut into chunks (can be replaced with 2 sweet bosc pears)
• ½ a green onion (including the roots), washed and drained
• 1-1/2 tablespoons worth of onion, sliced into pieces ¼ inch thick
• 2 cups of water
Salting:
1. Wash the radishes in cold water with a sponge to remove any dirt.
2. Put ⅓ cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly.
3. Put the salted radish into the glass jar.
4. Put some green radish leaves on top and add the leftover salt.
5. Close the lid and keep it in the refrigerator for 4-5 days.
Adding Water and Spices:
1. Wrap ginger and garlic in cheese cloth and tie the ends. Place it inside the jar.
2. Make a few tiny holes in red and green chili peppers with a fork, and add them to the jar.
3. Add the onion, green onions, and pear.
4. Pour in about 2 liters of water (9 cups) and stir the brine mixture with a wooden spoon to evenly distribute the salt.
5. Close the lid and let it sit at room temperature for 2-3 days until it ferments. When it ferments, the brine will get a little milky and it will taste a little sour. It will also smell sour and some bubbles will float to the surface. At that point, always store it in the refrigerator and take some out whenever you serve it.
Recipe sourced from https://www.maangchi.com/recipe/dongchimi
Photo from https://www.korea.net/NewsFocus/Culture/view?articleId=142709
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