Dongchimi (Radish Water Kimchi)

The second water kimchi we have on this list is dongchimi. Although it can be made at any time of the year, the kimchi is often prepared in late (Korean) fall or early winter using radishes harvested in fall. Apparently, these radishes are plumper and sweeter. It is also meant to last for a long time (like 3 months of winter), so it has been a popular winter side dish in Korea for centuries. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.

Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). To make this kimchi, Korean uses whole radish, soak them in salt water for several days, then coat them with another layer of salt, put them in a jar of pickling brine, and let fermented. Whole green or red peppers can be added as decoration but are not required. Leaf mustard, garlic, ginger and leeks, as well as other salted ingredients may be included. There are many variations of dongchimi depending on region and personal taste.

The clear and clean taste of the watery dongchimi is often used as a soup for making cold noodle soup or served alongside sweet potatoes and porridge, which is thought to help with digestion.