I have a really fantastic recipe for dongchimi! Please enjoy:
3-4 medium-sized Korean radish, about 6-8 pounds peeled and sliced into 1/2 inch slices
1/2 cup of coarse sea salt
2 large onions, quartered
1 large Korean pear, peeled and sliced
10-12 green onions, cut into 3-inch slices
2 large red jalapeno peppers, tops trimmed and halved (with seeds for extra spiciness)
2 large green jalapeno peppers, tops trimmed and halved (with seeds for extra spiciness)
Around 40 garlic cloves, tops trimmed and cleaned
1/2 cup of ginger, peeled and sliced into 1/4-1/2 inch slices
1/4 cup of white sugar
20-22 cups of water
1. Prepare your radish. After you've completed slicing, put pieces into a large bowl and sprinkle 1/2 cup of coarse sea salt over them. Mix thoroughly, and then let stand for one hour.
2. While the radish is marinating, prepare the rest of your vegetables and pear. Find a large pot or bowl to put the dongchimi mixture into.
3. The radish will have accumulated about a cup and a half of salt water mixture. Drain the radish and reserve the salty liquid for taste later on.
4. Combine the radish and the rest of the vegetables into the large pot or bowl.
5. Mix the sugar with a quart of the water so that it dissolves completely, and then add that to the pot with the radish and vegetables. Then add the rest of the water and stir gently. Taste, and add the salt liquid reserved from the radish according to your taste. I generally put about a cup of the salt liquid mixture into the pot.
6. Cover the pot or bowl and leave at room temperature for 2 days. Then, refrigerate immediately and enjoy! The dongchimi will ferment beautifully almost immediately, so it's up to your personal preference of when to consume. It will keep in the refrigerator for up to 3 months.
Here's another one to try.
Dongchimi (Radish water kimchi)
10 fresh green chili peppers
2 tablespoon kosher or sea salt
2 cups water
5 small Daikon radishes
1/4 cup of kosher or sea salt
1/2 cup of coarse salt
3 quarts water
1 Nashi or Asian pear
1 bunch small green onions
2 bunch of leaf mustard
1 teaspoon salt
1 bulb (10 to 12 cloves) fresh garlic, peeled
2 inch fresh ginger
6 fresh red chili peppers
Make brine by mixing salt and water in a 1 quart container.
Rinse the green chili peppers in cold water, remove the stems, and place the peppers in the brine.
Cover tightly and let sit at room temperature for 3 days.
Make brine by mixing coarse salt and water in a 1 gallon container. Allow to sit at room temperature for 24 hours.
Remove any rootlets from the Daikon radish and wash well in cold water.
Rub the salt into the skin and place whole radish into a large container.
Pour remaining salt over the radish and let sit for 24 hours.
Cut the green onions where the white meets the green, set aside the white portions, and trim the top ends of the green sections. Place the greens in a bowl and lightly salt. Let stand for one hour.
Wash the leaf mustard in cold water and very lightly salt each leaf. Set leaves in stacks of three or four leaves to a stack.
Pour the brine off the green chili peppers, rinse with cold water, and pat dry.
Wash the pear in cold water and slice in half.
Slice each garlic clove in half from top to bottom.
Wash the un-peeled ginger in cold water, then thin slice across the grain.
Filter the brine (place a coffee filter in a small strainer and pour the brine through it) into a clean container.
Use either a single (2 gallon capacity) container, or two one gallon containers (portion all ingredients in half)
Wrap the garlic, ginger, and onion whites in cheesecloth or a clean lint free cloth. (Two wraps, each containing one half of each ingredient if using two containers)
Place ingredients into the container in the following order:
Gently pour the brine into the container, close tightly, and let stand for at least 24 hours, then refrigerate until use. Note: For many people, the flavor of this kimchi improves after 7 days or more of refrigeration before use.