[How to make dongchimi] Dongchimi made with red leaf mustard
Winter Byulmi Dongchimi!! Pink purple delicious dongchimi recipe made with red mustard!!
6 serving
Within 999 minutes
만다미
Ingredients
  • Radish
    7ea
  • a thick salt
    1cup
  • leaf mustard
    15ea
  • Scallions
    20ea
  • leek
    2ea
  • ship
    1ea
  • Garlic
    35piece
  • Ginger
    12piece
  • Water
    8L
  • a thick salt
    1.5cup
  • Shinhwa Party
    2/3TS
Cooking Steps
STEP 1/13
Please prepare the ingredients. (Tip. I used about 20cm long dongchimi.)
STEP 2/13
Please wash the dongchimi radish thoroughly.
STEP 3/13
Spread the thick salt on a tray and roll the dongchimi radish.
STEP 4/13
Put the salted dongchimi radish in a kimchi container and pickle it one day.
STEP 5/13
Prepare red mustard, chives, green onions (white part), pears, garlic and ginger.
STEP 6/13
Prepare pickled dongchimi by rinsing it once in running water.
STEP 7/13
Put red mustard, chives, and green onions in a kimchi container.
STEP 8/13
Please put dongchimimu on it.
STEP 9/13
Please put pear, garlic, and ginger, too. (Tip. Garlic and ginger in a pack.)
STEP 10/13
Mix water, salt, and Shinhwadang well in a kimchi bowl and pour it into the kimchi container. (Tip. Before pouring water into the kimchi container, add water, salt, and Shinhwadang to suit your taste.)
STEP 11/13
Cover and place at room temperature.
STEP 12/13
Dongchimi after 7 days!!
Store dongchimi at room temperature for 7-10 days and put it in the kimchi refrigerator.
STEP 13/13
Pink and purple delicious dongchimi is complete!!
If dongchimi feels salty, it's good to scoop as much as you want and season it with water!! On the other hand, if it feels bland, it's good to add salt and eat it!!
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