Smith Journal — January 2018

035 SMITH JOURNAL

HOW TO MAKE DONGCHIMI

Korea is home to hundreds of varieties

of kimchi, most of which are vastly

different to the stuff we’re used to

eating in the West. Dongchimi, which

means ‘water kimchi’, is served in its

brine as a chilled soup, sometimes with

the addition of buckwheat noodles.

Refreshing, slightly sweet, a little sour.

Perfect summer eating.

what you need

2 x 1L jars with lids

2 large daikon, peeled and cut into

large chunks

1 bunch mustard greens

1 bunch spring onions

1 lemon, halved

2 pears, peeled and quartered

1 pomegranate, halved, seeds removed

2 long red chillies, sliced and seeds removed

1 knob fresh ginger

Salt

method

Sterilise your jars and lids by boiling for a

few minutes in a large pot, then drying in

a warm oven.

Rub daikon with salt, cover and leave

overnight. Wash off excess salt in the morning.

Divide mustard greens and spring onions into

two bunches. Tie each into a knot.

Make a brine by dissolving 35 grams of salt

in 1L of boiling water. Allow this to cool to

room temperature.

Transfer all ingredients into the two jars,

distributing evenly. Squeeze everything

down so it fits snuggly. This will begin to

release the juices.

Squash the ingredients down with weights,

and top both jars with the cooled brine.

Remove the weights, ensuring all the

ingredients are covered with brine.

Seal with a lid and leave at room temperature

for 5 days. Release the pressure by opening the

lid once a day.

Check after 5 days. Once ingredients are

sufficiently sour, transfer jars to the fridge for

slow fermentation. Leave for 1 week or so.

to serve

Remove and discard the lemon, slice the

daikon and other ingredients into smaller

pieces and serve on top of chilled buckwheat

noodles. Top with the brine, which should

now be a little milky in colour. Dilute with

water and soy sauce if too sour. •