Korean White Radish Kimchi (Dongchimi)
"A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup...."
INGREDIENTS
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8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces
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6 Tbsp sea salt
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4 Tbsp sugar
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4 cloves of garlic, peeled and thinly sliced
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3-4 green onions, sliced into 2 inch pieces
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10 cups of water (about 2 quarts)
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Carrots, chili peppers, or Asian pears (optional)
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