Making #Summer dongchimi, which is more tangy than cider
I am Dongchimi who learned from my mother. It's not a really salty dongchimi made in winter, but a healthy summer kimchi that makes it not salty enough to drink the soup in a boring and fragrant way. It's not salty at all and it's so delicious even if you put noodles in the soup. This is summer dongchimi that my in-laws praised.
4 serving
Within 999 minutes
구로동이모
Ingredients
  • Radish
    2pack
  • Scallions
    1handful
  • Garlic
    5piece
  • Ginger
    1/2handful
  • Cheongyang red pepper
    5ea
  • Red pepper
    5ea
  • Bottled water
    4L
  • ship
    1ea
  • onion
    1ea
  • Garlic
    15piece
  • Ginger
    1handful
  • Water
    500ml
  • Salt
    4T
  • New Sugar
    1/2T
  • Water
    2L
  • Salt
    1.5cup
  • New Sugar
    1T
  • glutinous rice flour
    2T
  • Water
    1cup
Cooking Steps
STEP 1/11
First, trim the dongchimi.
The most important thing to pay attention to is the area where the radish and the leaves meet. Turn that part around and cut it out with a knife.
STEP 2/11
Wash the trimmed radishes clean.
STEP 3/11
Cut the radish into the shape you want and add 2L of water,
Add 1.5 cups of salt and 1T of new sugar and marinate for 2 years.
Turn it over once in an hour.
STEP 4/11
Prepare seasoning and glutinous rice paste while pickled radish.
Boil glutinous rice paste with 2T of powder and a cup of water.
STEP 5/11
Put the seasoning in a blender and grind.
STEP 6/11
Squeeze the soup by supporting the seasoning in a strainer. If you just put it in, the dongchimi soup becomes murky and it's not good to look at.
STEP 7/11
The broth, which is the basis of kimchi soup, is prepared.
STEP 8/11
Now prepare ginger, garlic, and red pepper to garnish Dongchimi kimchi.
Dip the peppers with a fork to make them taste spicy, and slice garlic and ginger.
STEP 9/11
Remove the pickled radish from the water and put it in the kimchi container.
I washed it clean and pickled it, so I didn't wash it separately
I use it right away.
STEP 10/11
Put pickled radish and garnish in the kimchi container
Add 4 liters of water, seasoned broth, glutinous rice paste, 4T of thick salt and 1/2T of new sugar and stir well.
STEP 11/11
I pressed the radish with green onions so that it doesn't float.
Chives are also available at this time.
Don't soak it in salt when it's pickled. Make sure to soak it in salt water. If you like ripe kimchi, refrigerate it after half a day, and if you like raw kimchi, refrigerate it after an hour or two. When you eat, you can cut pears or apples and eat them together. Dongchimi soup is so clean and delicious even if you boil noodles and roll them.
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