Kim Dae-seok's Cheonsu Radish Winter Dongchimi
A winter dongchimi made by salting Cheonsu radish for two days, then simmering it with kelp broth, pear, apple, and pickled chili peppers.
Ingredients needed 20 servings
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.
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