Korean White Radish Kimchi (Dongchimi)

Name: Korean White Radish Kimchi (Dongchimi)
Ingredients: 8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces; 6 Tbsp sea salt; 4 Tbsp sugar; 4 cloves of garlic, peeled and thinly sliced; 3-4 green onions, sliced into 2 inch pieces; 10 cups of water (about 2 quarts); Carrots, chili peppers, or Asian pears (optional)

Korean White Radish Kimchi (Dongchimi) was pinched from <a href="http://koreanfood.about.com/od/sidedishesbanchan/r/Dongchimi.htm" target="_blank">koreanfood.about.com.</a>

"A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup...."

INGREDIENTS

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8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces

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6 Tbsp sea salt

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4 Tbsp sugar

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4 cloves of garlic, peeled and thinly sliced

•

3-4 green onions, sliced into 2 inch pieces

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10 cups of water (about 2 quarts)

•

Carrots, chili peppers, or Asian pears (optional)

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