Comments on: Quick Dongchimi (Radish Water Kimchi)

By: Grace

Grace — Sun, 03 Sep 2023 13:28:54 +0000

How much brine will this recipe make? I’m hoping to make your naengmyeun recipe but wanted to know if I need to make the full batch of dongchimi (with 2 lbs of mu) to make 4 servings of the cold noodle soup. Thank you.

By: Hyosun

Hyosun — Wed, 16 Aug 2023 14:20:48 +0000

In reply to CS. No it doesn't. Just adds sweetness and acidity.

By: CS

CS — Tue, 25 Jul 2023 13:59:52 +0000

Thank you! I see a lot of recipes that use 2-3 TB maesilcheong in dongchimi. Do you know if maesilcheong has trace alcohol? The one I use is 55% plum and 45% sugar.

By: Helen

Helen — Thu, 19 Jan 2023 23:26:15 +0000

I just tried this recipe but with larger chunks of radish & didn’t puree the aromatics. The liquid is kind of cloudy. Is that ok? Also if I find it isn’t salty enough can I add more now?
Or is it too late? I made it 3 days ago.
I’m always cooking your recipes!
Thank you!

By: Hyosun

Hyosun — Wed, 13 Jul 2022 00:54:35 +0000

In reply to Eve. Korean markets around here carry them, but you can also find them on Amazon. There are half gallon ones and one gallon ones.

By: Eve

Eve — Tue, 12 Jul 2022 01:24:23 +0000

Thank you for the recipe! I was wondering what jars you used since they seem to be the perfect size and I don’t have any (and was thinking of buying some). Do you remember where you got them?

By: Mitchell

Mitchell — Thu, 23 Dec 2021 12:40:21 +0000

Hello,

I love your recipes and I am trying out your dongchimi recipe. I left it out for 2 days and a half and I noticed some of the radishes are turning slightly pink. Is this bad?

By: Jason

Jason — Tue, 05 Oct 2021 20:41:52 +0000

In reply to Christine. It’s a bit late to reply to your question, but hopefully this will help others with the same question. You can drink the brine straight from the jar (ladled into a cup or bowl, of course.) It’s very refreshing right out of the fridge and if fermented properly, will have a very slight fizz that will quench your thirst. The brine is a bit salty, a bit sour, and chock full of probiotics. I like to have a bowl of dongchimi while eating marinaded ribs or pork belly. Anything fatty, really. The brine really cuts through the fat and refreshes the palate.

By: Toran

Toran — Tue, 06 Oct 2020 10:52:42 +0000

In reply to Christine. Mix half dongchimi brine with half brisket broth for the most amazing naeng myun !!

By: Christine

Christine — Tue, 22 Sep 2020 05:26:14 +0000

This turned out so well! My partner and I ate up most of the kimchi and now have a lot of brine left – feels like a waste to throw it away. Do you use the leftover brine for any recipes?