Korean White Radish Kimchi (Dongchimi)

A staple in Korean cuisine, kimchi is pickled and fermented vegetables that is enjoyed as a condiment and ingredient in soups and stews. The recipes for kimchi vary greatly and depend on the ingredients and the region and season in which it's made. This version, called dongchimi, is a summer kimchi that is vinegary rather than spicy, and falls into the “white” or “water” category (mool kimchi) of the many different types of this traditional Korean dish.

Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi is popular in the hot months as both a side dish and a cold soup.

This recipe is made with Korean white radish, referred to as mu, which is crunchy, sturdy, and short and stout in size. If you cannot find Korean radish, daikon radish will work just fine. To make dongchimi, the sliced radish is tossed with salt and sugar and left to sit for a day; it's then added to a water-salt-sugar mixture, along with garlic and green onions, and left to sit again for a day or two. It is ready when the kimchi has reached a vinegary, tart flavor. The radish and vegetables are then served in a bowl with a generous amount of liquid.