Easy Dongchimi Recipe – Refreshing Korean Radish Water Kimchi for Better Digestion

on

Introduction

Dongchimi is one of Korea’s most refreshing traditional kimchi dishes, loved for its crisp radish texture, lightly tangy broth, and cooling flavor. Unlike spicy red kimchi, this Korean radish water kimchi is clear, clean, slightly sweet, and incredibly refreshing, making it perfect for warm weather, heavy meals, or when you want something light yet deeply satisfying. This easy homemade dongchimi recipe uses radish, fresh vegetables, fruit, and a splash of 7-Up for a naturally balanced sweetness that helps the fermentation process while creating a deliciously crisp and fizzy broth.

Dongchimi has long been enjoyed in Korean households during colder months because the fermented broth pairs beautifully with rich comfort foods and helps refresh the palate. The lightly fermented radish water is known for supporting digestion thanks to its probiotics, hydrating broth, and naturally fermented vegetables. Many Korean families serve dongchimi alongside barbecue, noodles, or hearty stews because its clean flavor cuts through oily dishes so well. Using fresh, firm radish is important for achieving the best crunchy texture, while the optional beetroot gives the broth a beautiful soft pink color without overpowering the flavor. One of the best parts about dongchimi is how the flavor continues to develop in the fridge over time, becoming more refreshing and slightly tangy day by day. 


Key Ingredients & Their Roles

• Korean radish (mu) / daikon radish → Provides crunch, sweetness, and the refreshing base flavor
• Beetroot → Adds natural pink color and subtle earthiness
• Spring onion (green onion/scallion) → Brings freshness and mild onion aroma
• Jalapeño → Adds gentle fresh heat without overpowering the broth
• Thai bird’s eye chilli → Gives a sharper spicy kick and extra flavor depth
• Apple → Adds natural sweetness and supports fermentation
• Onion → Adds sweetness and savory balance to the broth
• Garlic → Gives classic Korean kimchi flavor and aromatic depth
• Ginger → Adds warmth and helps brighten the broth
• 7-Up → Adds light sweetness and helps encourage gentle fermentation
• Coarse sea salt → Draws moisture from the radish and seasons the kimchi naturally

Recipe Details

Prep Time: 40 minutes
Fermentation Time: 1–2 days
Total Time: 2 days

Cuisine: Korean
Estimated Calories: 55–70 kcal per serving
Serving Size: 8–10 servings

Ingredients

  • 1 kg Korean radish (mu) or daikon radish, diced bite-size (2.2 lb)
  • ½ beetroot, diced bite-size (optional, for color)
  • 1 large spring onion (green onion/scallion), cut into 4–5 cm pieces
  • 2 jalapeños, deseeded and sliced
  • 2 Thai bird’s eye chillies, deseeded and sliced
  • 2 tablespoons coarse sea salt
  • 1 apple, diced bite-size
  • 1 onion, diced bite-size
  • 800 mL 7-Up (27 fl oz)
  • 1.2 litres water (5 cups)
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 additional tablespoon coarse sea salt
  • 1 tablespoon sugar

Instructions

  1. Wash and peel the radish if desired, then cut it into bite-sized cubes. 

  2. Place the diced radish into a large bowl and sprinkle with 2 tablespoons of coarse sea salt.
  3. Toss well and let the radish sit at room temperature for 30 minutes. The salt helps draw out moisture while keeping the radish crunchy.
  4. While waiting, prepare the remaining ingredients by chopping the beetroot, spring onion, jalapeños, Thai chillies, apple, and onion.
  5. Place the minced garlic and ginger into a tea bag or small mesh pouch. This allows the flavor to infuse into the broth without leaving floating bits.
  6. After 30 minutes, transfer the salted radish and all released liquid into a large airtight kimchi container or storage container. Do not discard the radish water, as it adds flavor and helps fermentation.
  7. Add the beetroot, spring onion, jalapeños, Thai chillies, apple, onion, tea bag, remaining 1 tablespoon coarse sea salt, and sugar. 

  8. Pour in the 7-Up and water. 

  9. Mix everything thoroughly using clean hands or a spoon until the salt and sugar dissolve.
  10. Cover loosely with the lid and leave the container at room temperature around 20–22°C (68–72°F) for 1–2 days.
  11. Once small bubbles appear and the broth develops a lightly tangy aroma, transfer the container to the refrigerator.
  12. Chill for several hours before serving for the best refreshing flavor. 

  13. Serve cold as a side dish or with Korean barbecue, noodles, fried foods, or rice dishes.

Tips & Ingredient Substitutions

  • For a less sweet version, reduce the sugar slightly or use sparkling water instead of 7-Up.
  • Use pear instead of apple for a more traditional Korean flavor.
  • If you prefer no spice, omit the chillies completely.
  • Store dongchimi in the fridge for up to 3–4 weeks.
  • The broth becomes tangier over time, so taste it regularly.
  • Use filtered water for a cleaner fermentation flavor.
  • Add cucumber for extra crunch and freshness.

FAQ

Can I make dongchimi without 7-Up?

Yes. You can replace it with sparkling water or plain water, though the flavor will be less sweet and slightly less fizzy.

How do I know when dongchimi is ready?

When you see small bubbles and notice a lightly sour aroma, the fermentation has started and it’s ready for refrigeration.

How long does dongchimi last?

Dongchimi can last 3–4 weeks in the refrigerator when stored properly in an airtight container.

Why is my dongchimi too salty?

Salt levels can vary depending on the radish size and water amount. Add a little extra water if needed after fermentation.

Can I freeze dongchimi?

Freezing is not recommended because the radish texture becomes soft and watery after thawing.

Wrap-Up 

This refreshing homemade dongchimi is one of the easiest Korean fermented dishes to make, and the crisp radish, lightly tangy broth, and refreshing flavors make it incredibly addictive once chilled properly. It’s simple, hydrating, digestive-friendly, and pairs beautifully with rich Korean meals or spicy dishes. Try adjusting the spice level or sweetness to suit your taste, and enjoy watching the flavors deepen naturally as it ferments.

If you make this recipe, let me know how you customized your dongchimi and what you paired it with. For more easy Korean recipes and comforting homemade dishes, visit cookwithjuyea.blogspot.com and explore more kimchi and side dish recipes.

Keywords (키워드)

dongchimi recipe, Korean radish water kimchi, easy dongchimi recipe, homemade Korean kimchi, fermented radish soup, 동치미, 동치미 레시피, 한국 물김치, 무 물김치, 전통 김치 레시피

Comments

Post a Comment