Kim Dae-seok's Spring Dongchimi

• radish 1 piece (about 1.6kg)
• red mustard greens 1 handful
• half onion
• half pear
• green onion 1 handful
• red chili 1 piece
• fermented Cheongyang chili pepper 7 pieces
• garlic 7 cloves
• ginger 1 piece
• Jeonil Salt 5 tablespoons
• New Sugar 1/3 tablespoon
• glutinous rice flour 1 cup
• fresh water 3L
• soju 1/2 cup
• plum syrup 1/3 cup
• anchovy fish sauce 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Use all the liquid that comes out after soaking the radish with salt and New Sugar.
• Crush garlic and ginger and place them in a cloth pouch to prevent the broth from becoming cloudy.
• Ferment at room temperature first, then check the broth’s seasoning before refrigerating.

Recommended for 🙋

• ⭐Those seeking a refreshing and clean-tasting watery kimchi to pair with greasy dishes.
• ⭐People who want to make dongchimi with a clear, bright broth and a crisp, crunchy texture.
• ⭐Individuals needing a refreshing, naturally flavored drink and side dish to stimulate appetite in spring.