Recipe: Water Kimchi (Dongchi-Me) for S. Monk

Water Kimchi (Dongchi-Me)
Source: Dok Suni
Servings: 15 to 20 servings

6 pounds giant white radish, about 2 radishes
4 tablespoons coarse salt

SEASONINGS:
2 garlic cloves, thinly sliced
2 tablespoons coarse salt
2 tablespoons sugar
6 to 7 thinly sliced pieces of ginger root

Peel the radish and wash with water. Cut each radish into 6 to 8 pieces. Place it in a container and evenly sprinkle on 4 tablespoons of coarse salt. Pickle for 2 hours. Toss and turn over. Pickle for 3 more hours.

Separate the radish from the salt water that results and save the salt water. The salt water is used to make the broth in which this kimchi is served. After separating take the broth and using a fine mesh strainer filter out the particles that may be floating there.

Combine the salt water, 5 cups of water, and the seasonings. Pack the radish in a jar or container and pour in the seasoned water. Cover the surface with plastic wrap and press down to get rid of any air pockets.

Cover the jar. Store at 70 degrees for 48 hours to ferment. Chill before serving. Cut up the radish in chunks and serve with water kimchi broth in a shallow bowl.