Dongchimi Sal

Introduction to Dongchimi Sal

Dongchimi Sal is a traditional Korean dish that means "radish water kimchi rice." It is a variation of the more commonly known "Dongchimi," a type of kimchi made with radish, water, and seasonings, specifically crafted to be enjoyed in winter. Instead of the fierce spice associated with many Korean dishes, Dongchimi offers a milder, refreshing taste. The word "Dongchimi" itself translates to winter (dong) and kimchi (chimi). Rice, or "sal," in Korean, complements this unique kimchi perfectly, providing a balance of flavors that is both refreshing and satisfying.

The origins of Dongchimi date back hundreds of years when preserving ingredients through fermentation was crucial for survival during Korea's long, cold winters. The "radish" is a hardy vegetable that can withstand the cold, making it a staple in Korean winter diets. Over the years, Dongchimi evolved to include several regional variations, depending on local ingredients and tastes.

Ingredients

• Radish - 500g
• Green onion - 2 stalks
• Garlic cloves - 4 pieces
• Ginger - 1 small piece, thinly sliced
• Salt - 2 tablespoons
• Water - 1 liter
• Cooked rice - 500g
• Sea salt - To taste
• Sugar - 1 tablespoon
• Korean pear - 1, peeled and sliced
• Green chili pepper - 1, sliced (optional)
• Red chili pepper - 1, sliced (optional)

Preparation

Step 1: Preparing the Radish

Start by washing and peeling the radish. Cut it into chunks approximately 3 cm in size. Sprinkle with salt and mix well. Let them sit for about 30 minutes. This process will help extract excess moisture from the radish and begin the pickling process.

Step 2: Preparing the Flavor Base

While the radish is salting, prepare the other ingredients. Slice the green onions into pieces around 5 cm long. Thinly slice the ginger and crush the garlic cloves. If you choose to add them, slice the chili peppers thinly as well.

Cooking Process

Step 3: Assembling the Dongchimi

After the radish has sat for about 30 minutes, rinse it under cold water to remove excess salt. In a clean jar or container, begin layering the rinsed radish with the prepared green onion, garlic, ginger, and pear. Sprinkle the layers with a pinch of sugar to enhance the fermenting flavors.

Step 4: Adding Water

Dissolve 1 tablespoon of sea salt in 1 liter of water. Pour this brine over the layered vegetables until fully submerged. Ensure that the jar is sealed tightly to begin the fermentation process.

Step 5: Fermentation

Place the jar in a cool, dark place for about 2 days. For a more sour taste, you can ferment longer, depending on the temperature and personal preference.

Cooking the Rice

As the Dongchimi undergoes fermentation, prepare cooked rice. Once cooked, let the rice cool to room temperature.

How to Enjoy Dongchimi Sal

There are several ways to enjoy your Dongchimi Sal:

• As a Side Dish: Serve a small bowl of Dongchimi alongside your main dishes, paired with a bowl of cooked rice.
• As a Light Meal: Pour some of the Dongchimi broth over a bowl of cooked rice for a refreshing and light meal. Optionally garnish with additional chili pepper slices for added heat.
• As a Base for Cold Noodles: Use the Dongchimi as a soup base and add chilled noodles, creating a tasty and cooling dish for warmer days.

Conclusion

Whether enjoyed as a side dish or a refreshing meal, Dongchimi Sal is a testament to the ingenuity and enduring traditions of Korean cuisine. Its simplicity and the natural fermentation process highlight the vibrant flavors of Korea's agricultural gifts, creating a dish that is nourishing, delicious, and culturally significant. Enjoy your homemade Dongchimi Sal as a reminder of Korea's rich culinary heritage.