Lee Hye-jung's Enzyme Dongchimi

Cooking tips 💡

• Using the upper part (green part) of the radish gives a stronger sweetness and less spiciness, making the dongchimi more delicious.
• Removing the seed part of the cucumber before adding it keeps the dongchimi broth from softening or spoiling quickly and maintains a clean taste.
• If you don't have wild herb enzyme, you can substitute maesil extract or sugar for a clean sweetness.

Recommended for 🙋

• ⭐Those who want to enjoy refreshing dongchimi the very next day without a long fermentation time.
• ⭐Those looking for a healthy broth dish with natural sweetness from enzyme or pear juice.