Saturday, January 2, 2010

Dongchimi (Daikon) Kimchi - (동치미 김치)

I realized that I never got around to posting my Donchimi Kimchi recipe. I made this a few times over the years and just found pictures of it from the last time I made it last summer (before I got sick). Anyhow, this time I was at the K-market and found that they had the baby moos perfect for making donchimi kimchi, so I couldn't resist.

         
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Each of these were a bit bigger than a soda can. I already knew that it would be too much, so I used one and a half and then used my mandolin to slice up the leftover half. I'll show you what I did with it on my next post.


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Peel the moo and leave a few sprouts at the top.


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Chop it up like so and then let it sit in some salt for a few hours.


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Meanwhile, get everything else ready. I used 1/4 Asian pear (Munchkin ate half and I'm going to use the other 1/4 for the next recip), 5-6 whole garlic cloves, couple of peppers (green and red) and some jjook pa (thin green onions).


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After a few hours, there will be some juices at the bottom. DUMP IT and rinse the moo.


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Give it a few rinses.


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Place the moo at the bottom of a large container.


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Arrange all the other ingredients inside the container as well.


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In about 7-8 cups of water (sorry, I didn't really measure) add 2TB of salt and 1TB of honey powder and 1TB of sugar. More or less.


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Pour the liquid into the container and let everything sit out like this for a few days before transferring into the fridge. It should be ready to eat in about 21 days.  I've made this numerous times and it really tastes much better with *age* - don't be afraid to let it sit in a corner of your fridge.

 

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A picture from a previous time I made this as well.  It's SO great with some gooksoo noodles!  I never posted a picture of DongChiMi Gooksoo, but I shall the next time I make this.  Stay Tuned! 

9 comments:

  1. thank you, thank you for this! I live far away from anything Korean and have been craving donchimi gooksoo and galbi from a place in California and THIS is just what I needed! :)

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  2. You take such amazing pics. I never realized this kimchi was called donchimi. Thanks :)

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  3. so glad you posted this! i've been wanting to make it and have been craving it! it's so good in nang myun! btw, for the liquid at the end w/ the sugar and honey powder, do i need to boil it or just mix cold? thanks!

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  4. THANK YOU THANK YOU FOR THIS..

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  5. Thanks!! I'm anxiously awaiting your dongchimi gooksoo recipe! I hope you are well and really happy I found this blog.

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  6. i made dongchimi b4 & totally messed up so im excited i have urs to try~ it looks so good! dont ever get rid of this site B =)

    sooshi

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  7. @sooshi - hey girl, just make sure you let it ferment for a long time. maybe two weeks? it gets kinda gummy, but just mix up the water really well and serve. i STILL have it in the fridge from when i made this...

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  8. I tried this as written but it tastes horrible. The liquid was awful tasting and seemed like it was missing something.....

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  9. With the 2 moos, how much does it yield? Is that a gallon sized jar?

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