Radish Water Kimchi

My Grandma's Dongchimi: A Taste of Home

The crisp winter air nips at my cheeks as I recall the comforting warmth of my grandmother's kitchen. The aroma, a blend of spicy chili and subtly sweet radish, always promised a culinary adventure. Dongchimi, or winter kimchi, wasn't just a dish; it was a tradition, a story whispered through generations. Grandma's version, prepared in a massive earthenware pot, was legendary. The radishes, plump and juicy, were the stars of the show – a stark contrast to the smaller ones I'd seen in North American grocery stores. I remember the quiet evenings spent with my siblings, quietly crunching on leftover radish sticks, their sweet, refreshing crunch a perfect counterpoint to the biting winter cold. It was a simple pleasure, a taste of home, and nothing quite compared to it.

Making dongchimi wasn't just about following a recipe; it was about embracing the rhythm of the seasons. Those small, perfectly formed radishes, a sign that winter was on its way, held a special significance. The anticipation of preparing this comforting dish was almost as exciting as the final taste. It wasn't merely a culinary creation; it was a story of family, tradition, and the simple joys of life. The vivid image of my grandmother, her hands gently tending to her huge earthenware pot filled with this incredible brew, is as clear in my mind as if it were yesterday.

The memory of my friends' delighted exclamations when they first tasted my grandmother's Dongchimi still makes me smile. "Wow, delicious, cool, ahh...this is like pop soda!" Their amazement was understandable. The broth, refreshingly cool and subtly sweet, was unlike anything they had ever tasted before. It was such a simple drink and yet so delicious and refreshing! I myself often drank the broth straight from the bowl, unable to wait for the slower method of using a spoon. The memory evokes a feeling of pure, unadulterated joy. The simple act of sharing this traditional kimchi with friends created memories that remain treasured to this day.

Dongchimi is more than just a recipe; it's a connection to my past, a reminder of simpler times, and a delicious way to share a bit of Korean culture with others. Every time I make it, I'm transported back to my grandmother's kitchen, surrounded by the warmth of family, the comforting aroma of fermenting vegetables, and the satisfying crunch of perfectly salted radishes. The taste isn’t just a taste; it’s a feeling of nostalgia and warmth.

I’ve often wondered what makes Grandma’s Dongchimi so exceptional. Was it the quality of the ingredients? The specific type of earthenware pot? Or maybe it was the love and care that went into every step of the process? I suspect it’s a combination of all of these things, a testament to the magical alchemy of tradition and family. It was more than just a winter kimchi; it was a celebration of life, a testament to the enduring power of family traditions, and a heartwarming reminder of the simple joys in life. And isn't that what life is really all about?

Today, years after leaving my grandparents' home, I still cherish the recipe, continuing this family legacy of deliciousness. Sharing this recipe with you is a way of preserving the spirit of those cherished moments, hoping that it can add warmth and flavour to your life too. The unique taste of Grandma’s Dongchimi is truly irreplaceable, but I hope this recipe comes close to capturing its magic.

Step-by-step

• Wash the radishes in cold water with a sponge to remove any dirt.
• Put ½ cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly.
• Put the salted radish into the glass jar.
• Put some green radish leaves on top and add the leftover salt.
• Close the lid and keep it in the refrigerator for 4-5 days.
• Wrap ginger and garlic in cheese cloth and tie the ends. Place it inside the jar.
• Make a few tiny holes in red and green chili peppers with a fork, and add them to the jar.
• Add the onion, green onions, and pear.
• Pour in about 2 liters of water (9 cups) and stir the brine mixture with a wooden spoon to evenly distribute the salt.
• Close the lid and let it sit at room temperature for 2-3 days until it ferments. When it ferments, the brine will get a little milky and it will taste a little sour. It will also smell sour and some bubbles will float to the surface. At that point, always store it in the refrigerator and take some out whenever you serve it.
• Serve with rice, noodles, steamed sweet potato, steamed potato, or rice cake.
• Cut one radish into half lengthwise. Slice one of the halves into ½ inch thick half-moon shape pieces, or slice it into 1½ inch x ½ inch and ½ inch thick strips.
• Place it in a serving bowl and add the fermented brine.
• Garnish with chopped green leaves, red and green chili pepper.
• Serve cold, with some ice cubes if you like.