dongchimi kimchi

[traceybell]

Does anyone have a good recipe? This is the kimchi in the clear, vinegary broth.

[Soup]

I have tried to make this. The recipes are rather simple but its more alchemy than science. Never could get it to turn out right.

[traceybell]

I found this online. http://www.desertmodernism.com/blog/
I wonder if it's any good.

[choctastic]

Hmm, I should try that recipe. My donchimi takes a month in a very cold fridge. I don't have that kind of time these days. Thx!

[traceybell]

Is yours really delicious? Would you mind sharing how you make it? (I've got time to burn.)

[choctastic]

I dunno. I'll try this fast one and tell you how it compares. If mine is better, I'll post my recipe.

[hannaone]

Here's another one to try.

Dongchimi (Radish water kimchi)
Ingredients

Day -3

10 fresh green chili peppers
2 tablespoon kosher or sea salt
2 cups water

Day -1

5 small Daikon radishes
1/4 cup of kosher or sea salt
1/2 cup of coarse salt
3 quarts water

Mixing Day

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

Directions

Day -3

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.

Day -1

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.

Mixing day

Preparation

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.

Mix

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:
Cloth wrap
Radish
Pear
onion greens
green peppers
red peppers
leaf mustard

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.

_______________________________________
http://www.hannaone.com/Recipe/index....

[Soup]

I'll give the recipe a try. Thank you for posting. One question? What is leaf mustard? What is it called in korean?

[hannaone]

Leaf mustard is the same thing as mustard leaves/mustard greens. I'm not sure of the Korean (Gat??) Dolsang Mustard Kimchi (from Dolsang, Korea) is called Dolsanggat Kimchi.

[alkapal]

http://www.kitazawaseed.com/seeds_mustard.html

leaf mustard

see my post on asian veggies, etc.
http://www.chowhound.com/topics/489138