When summer heat hits, nothing beats icy dongchimi (radish water kimchi). Often called a natural digestive, this tangy, refreshing broth wipes away muggy-weather fatigue in one go. Summer radishes are extra crisp and refreshing, and the warm temperatures speed up fermentation, making summer the perfect time to make it.
It is great for adults and kid-friendly, too.
Unlike spicy kimchi, dongchimi isn’t hot and keeps that ultra-crisp bite, which is why parenting reality shows often feature celebrity kids happily slurping it down. Broadcaster Sayuri’s son Zen even picked dongchimi as one of his "one-pick" side dishes, proving its sweet-and-tangy flavor is a total kid-pleaser.
If dongchimi has always felt intimidating to make, K-snapp shows you a super easy method anyone can nail.
Summer temperature watch-outs
1. First, prep the radish.
2. Peel the radish and cut it into bite-size sticks, about the length of one finger segment.
3. Make a brine: add 2 tablespoons of coarse sea salt to 1.5 L water and stir to dissolve.
4. Put the sliced radish into a container, add 1 tablespoon minced garlic, then pour in the brine. For extra flavor, add scallions and Cheongyang chili peppers to taste.
5. It needs to ferment at room temperature. Since summer runs hot, leave it out for about 12-24 hours. Once bubbles start to appear on the surface, move it straight into the fridge.
6. Let it mature in the refrigerator for about 4-7 days. When it tastes just right for you, it’s ready to serve.