Kim Dae-seok's Winter Dongchimi

Recipe 🍳

Cooking tips 💡

• When pickling radish, sprinkling a small amount of New Sugar dissolved in water helps the radish maintain a crunchy texture without softening.
• If you add citron pulp directly to the dongchimi broth, the scent becomes too strong and ruins the flavor, so use only the julienned peel for a subtle aroma.
• Pouring 1 cup of soju at the end helps preserve the kimchi; check the status periodically during storage.
• The initial broth should taste slightly salty so that the flavor penetrates the radish and cabbage. If it is too salty after fermenting, add water; if it is bland, add salt, ensuring a successful result.

Recommended for 🙋

• ⭐Those who have failed in the past because their dongchimi broth became soft or developed off-flavors.
• ⭐Those who want to succeed in making a premium, traditional-style dongchimi with a subtle, fragrant citron aroma.