Kim Dae-seok's Kohlrabi Dongchimi

• kohlrabi 3 pieces (2kg)
• apple 1 piece
• green chili pepper 5 pieces
• red chili pepper 2 pieces
• scallion half bunch
• ginger 1 piece
• garlic 5 cloves
• onion half piece
• dried kelp 1 sheet (15g)
• beet 1/4 piece
• soju half cup
• salt 2.5 tablespoons
• plum syrup half cup
• water 2L
• additional water 2 cups

Recipe 🍳

Cooking tips 💡

• Boiling beet with kombu removes its earthy aroma and results in a clearer, more refined color in the dongchimi broth.
• Crush garlic and ginger with the back of a knife instead of using a blender, and place them in a mesh bag—this keeps the broth clear and prevents cloudiness.
• For best flavor, let the finished dongchimi mature at room temperature for about two days before refrigerating.

Recommended for 🙋

• ⭐Those who need a refreshing broth kimchi when winter dongchimi runs out.
• ⭐People who want to try a unique dongchimi with beautiful color and crisp texture.
• ⭐Anyone seeking a clean, clear broth instant kimchi without using a blender.