Pink Dongchimi

If you’ve never tried dongchimi, it’s a Korean water radish kimchi that has the punchy, good-for-your-gut liquid that reminds me of kombucha and is intended to be eaten in spoonfuls as a refreshing cold soup not unlike gazpacho.

Although dongchimi is traditionally made in winter time when the radish are sweet and in season, I can find Korean radish all year round at the grocery store which means as the temperatures start going up here in the US, the icy cold broth of dongchimi is all I need alongside a bowl of rice for a quick, simple meal.

Traditional recipes don’t use beetroot, but the bold color of this dongchimi is unlike anything I’ve ever seen before! Utterly delicious, visually stunning, and still tastes traditional with a slight earthy, sweet undertone from the beets.

Pink Dongchimi

• 1 large Korean radish
• 1 half Korean melon or chamoe
• 1 half Korean pear
• 1 half large apple
• 1 beet
• 4 scallions
• 1 yellow onion, cubed
• 1 knob of ginger, sliced
• 3 cloves of garlic, smashed
• 1 Korean green pepper or jalapeno (optional)
• 1 red chili pepper (optional)
• Cheese cloth
• 4 cups water
• 1 small piece of dashima or Korean kelp
• Pinch of salt
• 2 TBSP maesil cheong or Korean green plum extract (or honey)

Brine the radish. Wash and peel. Cut into thick slices using a mandolin. Add to jar or container you’ll be using to store the dongchimi. Sprinkle with big pinch of kosher salt and small pinch of sugar and let sit for 30 minutes to quickly brine. Some juices should collect at the bottom of the jar or container. Keep this as it will add to the flavor of the kimchi juice.

Prepare liquid. In a large bowl, add water and kelp. Let sit for at least 30 minutes to imbue the water with the kelp flavor.

Prep the aromatics. Wash the melon, apple, and pear and cut into big, thick slices with the skin on. Slice the scallions into 2 inch rods. Add the garlic, ginger, onion, and peppers to a cheese cloth and tie. Add all the aromatics to the jar with the brining radish.

Combine and ferment. Remove kelp from water, and season with pinch of salt and green plum extract. Mix and add to the jar. Let sit at room temperature away from direct sunlight. You’ll start to see little bubbles after a day or two. After two days, store in fridge and enjoy cold.