Kim Dae-seok's Cheonsu Radish Winter Dongchimi

• Cheonsu radish 2 tiers (10kg)
• sea salt 14 tablespoons + a little extra for taste adjustment
• saccharin sweetener 1 tablespoon
• green onion 2 handfuls
• green mustard greens 2 handfuls
• dried kelp 20g
• pear 1 piece
• apple 1 piece
• onion 1 piece
• ginger 2 pieces
• garlic 1 handful
• pickled green chili peppers 20 pieces
• plum syrup about 170ml (7/10 cup)
• red dates 10 pieces
• dried chili peppers 6 pieces
• soju 1 bottle
• fresh water about 7L

Recipe 🍳

Cooking tips 💡

• Do not discard the brine that comes from salting the radish—use it in the dongchimi broth.
• Add soju only after all ingredients and broth have been placed in the container.
• Use a weight to press the radish down so it stays submerged in the broth throughout fermentation.

Recommended for 🙋

• ⭐Those who want to make large batches of winter dongchimi using Cheonsu radish.
• ⭐Those who want to create a refreshing dongchimi broth using fruit and kelp stock.