Korean
Korean - Banchan
Dongchimi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg Korean radish (mu), cut into 2cm cubes
- • 1/4 cup coarse sea salt
- • 8 cups water
- • 2 tbsp sugar
- • 1 Asian pear, sliced
- • 4 cloves garlic, halved
- • 1 tbsp sliced ginger
- • 2 spring onions, cut into 5cm pieces
- • 2 whole dried red chilies
Preparation Steps
1
Phase 1
Salt the radish cubes 3 hours until slightly bendy, then rinse lightly and drain.
2
Phase 2
Dissolve the sugar and 1 tbsp salt in the water and taste for a mild seasoning.
3
Phase 3
Pack the radish, pear, garlic, ginger, spring onions, and chilies into a crock or jar.
4
Phase 4
Pour the brine over, weight the vegetables down, and ferment at room temperature 2-3 days until tangy and lightly fizzy.
5
Phase 5
Refrigerate and serve ice-cold, with the brine as a soup or over noodles.