March 10, 2026

Dongchimi (Radish Water Kimchi), Add Glutinous Rice Paste and Ferment at Room Temperature for 2 Days

Name: Dongchimi (Radish Water Kimchi), Add Glutinous Rice Paste and Ferment at Room Temperature for 2 Days
Total time: 90 min
Yield: 5
Cuisine: Korean
Ingredients: 1.5 kg Radish; 1 kg Baby Cabbage; 10 root Green Onion; 1 stalk Green Onion; 1 can Cider (Sprite); 4 L Water; 3 tbsp Minced Garlic; 0.67 tbsp Minced Ginger; 6 tbsp Fine Salt; 0.5 tbsp New Sugar; 700 ml Water; 3 tbsp Sea Salt; 1 cup Water; 1 tbsp Glutinous Rice Powder

Profile김진순 점심시간Views: 38

Cook time: 90 min
Difficulty: 2 out of 5 stars
Servings: Serves 5

Ingredients

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Serves 5

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Steps

Quarter the baby cabbage and soak in brine made with 700ml water and 3 tbsp sea salt for 1 hour.
Boil glutinous rice paste with 1 cup of water and 1 tbsp glutinous rice powder.
In a kimchi container, add broth ingredients (4 liters water, minced garlic, minced ginger, fine salt, new sugar) and the cooked glutinous rice paste, mix well, and steep for 30 minutes.
Julienne the radish thickly and lay it on the bottom of the kimchi container.
Rinse the salted baby cabbage once and place on top of the radish.
Add whole green onions and chives, and place a few red chili peppers on top.
Strain the steeped broth through a sieve into the kimchi container, cover with a sheet of plastic wrap, and put on the lid.
Ferment at room temperature for 2 days to complete the dongchimi.

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