Dongchimi

Dongchimi is a type of Korean traditional fermented vegetable dish, specifically a type of kimchi. Unlike most kimchi which is spicy and made with napa cabbage, dongchimi is characterized by its watery brine and refreshing, slightly tangy, and subtly sweet flavor. The primary ingredients are typically daikon radish, sometimes with scallions, pears, garlic, ginger, and chili peppers, though the chili peppers are used to flavor the brine rather than to make it spicy. The vegetables are often cut into large chunks and submerged in a brine made from salted water, sometimes with added fermented seafood such as jeotgal.

The fermentation process for dongchimi is relatively short compared to other kimchi varieties, and it can be eaten as soon as a day or two after preparation, or allowed to ferment longer for a more pronounced sour taste. The resulting brine is a crucial element, often consumed as a palate cleanser or even used as a base for cold noodle dishes like mul-naengmyeon, particularly in the summer months due to its cooling properties. Dongchimi is considered a lighter and more refreshing side dish, often served alongside heartier Korean meals to balance the flavors. Its preparation and ingredients can vary regionally within Korea, leading to slightly different taste profiles.