Kim Dae-seok's Winter Dongchimi
A golden recipe for winter dongchimi that prevents failure, using fragrant citron peel and soju to keep the broth refreshing and free of off-flavors for a long time.
Ingredients needed 8 servings
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.
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