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.

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.

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

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

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).

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

Give it a few rinses.

Place the moo at the bottom of a large container.

Arrange all the other ingredients inside the container as well.

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.

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.


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! 


  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! :)

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

  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!


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

  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 =)


  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...

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

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



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