Dong Chimi, or turnip-water kimchi, is a refreshing and crisp variation of traditional Korean kimchi. Unlike its spicy counterparts, this dish relies on the natural sweetness of daikon radish and the sharp bite of garlic and ginger to create a bright, tangy flavor profile. The clear, briny broth is just as delicious as the crunchy vegetables, making it an ideal palate cleanser. It pairs beautifully with heavy, savory dishes like bulgogi or fried chicken, cutting through richness with its cool acidity. This vegan and vegetarian-friendly side dish is simple to prepare but benefits from a day of fermentation to develop its characteristic zest. Serve it chilled for maximum refreshment.
Turnip-Water Kimchi (Korean Dong Chimi
Description
Dong Chimi, or turnip-water kimchi, is a refreshing and crisp variation of traditional Korean kimchi. Unlike its spicy counterparts, this dish relies on the natural sweetness of daikon radish and the sharp bite of garlic and ginger to create a bright, tangy flavor profile. The clear, briny broth is just as delicious as the crunchy vegetables, making it an ideal palate cleanser. It pairs beautifully with heavy, savory dishes like bulgogi or fried chicken, cutting through richness with its cool acidity. This vegan and vegetarian-friendly side dish is simple to prepare but benefits from a day of fermentation to develop its characteristic zest. Serve it chilled for maximum refreshment.Ingredients
Directions
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Peel the Chinese turnip and slice it into finger-shaped pieces, approximately 1 1/2 inches long and 1/2 inch wide.
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Cut the scallion into 1 1/2-inch lengths, then slice them finely lengthwise.
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Peel and finely mince or grate the fresh ginger and garlic cloves.
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Place the sliced turnip, scallions, ginger, and garlic in a large mixing bowl.
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Sprinkle 1 tablespoon of salt over the vegetables and mix well to coat evenly.
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Cover the bowl and let the vegetables sit at room temperature for 12 to 24 hours to soften and release juices.
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In a separate container, mix 2 cups of water with the remaining 1 tablespoon of salt and the sugar until fully dissolved.
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Let the brine stand for a few minutes to ensure the salt and sugar are integrated, then pour it over the salted vegetables.
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Cover and keep the mixture at room temperature for 24 hours to allow initial fermentation.
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Transfer the kimchi and broth into airtight jars and refrigerate to halt further fermentation.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 38.9kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 29308.2mg1222%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 2.1g9%
- Sugars 5.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This kimchi will keep in the refrigerator for at least 1 week. The flavor continues to develop and become tangier over time.
Serving: Serve Dong Chimi chilled. It is excellent served in a bowl with the broth, or used as a refreshing side dish to balance spicy or fatty main courses.
Variation: For a slightly sweeter profile, you can add a small amount of pear or apple puree to the brine.
