1kg daikon radish, peeled, halved lengthways and cut into ½ cm thick slices
2 tbsp sea salt
2 garlic cloves, crushed
2½ cm piece of ginger, finely chopped
1 green chilli, halved lengthways and deseeded
1 red chilli, halved lengthways and deseeded
½ small white onion, peeled and cut into 1cm thin wedges
1 tbsp honey
1 spring onion, halved lengthways

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Radish Water Kimchi (dongchimi)

SERVES: Makes 15 servings as a side

You would be forgiven for thinking that all Korean food was red hot spicy. In fact, the beauty of this country’s cuisine is in the careful balancing act of flavours within the most famous Korean dishes. For every chilli-paste-laden stew, there is an equally satisfying and subtly flavoured soup. This yin and yang approach extends to kimchi
too. Beautifully crisp, clean and refreshing, this radish water kimchi doesn’t have a hint of spice in sight. The chillies added here play the part of subtly flavouring the water and don’t add any heat. In fact, this cooling kimchi is the ideal antidote to other fiery Korean dishes.

Place the radish in a 2-litre large resealable container and cover with the salt, mixing well to ensure the radish is well-coated. Cover and leave at room temperature overnight.

The following day, thoroughly rinse and drain the radish and the container to remove the salt. Return the radish to the empty container with the garlic, ginger, chillies, onion, honey and spring onion. Cover with 600–700ml of water and gently stir everything to combine. Cover and leave at room temperature for 2 days, then keep refrigerated for up to 2 weeks. The liquid can also be used as the base for chilled noodle broths.