Ingredients with Measurements:
- 1 medium daikon radish, julienned
- 1/2 small napa cabbage, thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 small Asian pear, julienned
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1/4 cup chopped perilla leaves
- 1/4 cup chopped garlic chives
- 1/4 cup chopped red chili pepper
- 1/4 cup chopped ginger
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup water
- Salt to taste
Special equipment needed:
- Large mixing bowl
- Colander
- Cheesecloth or clean kitchen towel
- Mason jars or airtight containers
Step-by-step instructions:
1. In a large mixing bowl, combine the julienned daikon radish, thinly sliced napa cabbage, thinly sliced onion, julienned Asian pear, and thinly sliced green onions.
2. In a separate bowl, mix together the chopped cilantro, mint, basil, perilla leaves, garlic chives, red chili pepper, and ginger.
3. Add the herb mixture to the vegetables and mix well.
4. In a small saucepan, combine the rice vinegar, soy sauce, sugar, water, and salt to taste. Bring to a boil and stir until the sugar dissolves.
5. Pour the hot liquid over the vegetables and herbs and mix well.
6. Cover the bowl with a clean kitchen towel or cheesecloth and let it sit at room temperature for 2-3 hours.
7. After 2-3 hours, strain the liquid from the vegetables using a colander. Reserve the liquid for later use.
8. Pack the vegetables into mason jars or airtight containers and pour the reserved liquid over them.
9. Seal the jars or containers and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for fermentation
- Refrigerated for storage
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 1g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Korean radish can be used instead of daikon radish
- Any type of cabbage can be used instead of napa cabbage
- Any type of pear can be used instead of Asian pear
- Any type of hot pepper can be used instead of red chili pepper
Variations:
- Add sliced cucumber or carrot for extra crunch
- Use different herbs such as dill or parsley
- Add cooked shrimp or chicken for a protein boost
Tips and tricks:
- Use a mandoline or vegetable peeler to julienne the vegetables quickly and evenly
- Make sure to pack the vegetables tightly in the jars to ensure even fermentation
- Taste the salad after 24 hours and adjust seasoning as needed
Storage instructions:
- Store in the refrigerator for up to 2 weeks
Reheating instructions:
- Serve cold
Presentation ideas:
- Serve in small bowls or on a platter with chopsticks
Garnishes:
- Sprinkle with sesame seeds or chopped peanuts
Pairings:
- Serve as a side dish with grilled meats or fish
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the salad is too salty, rinse the vegetables before packing them into the jars
- If the salad is not sour enough, let it ferment for an additional day or two
Food safety advice:
- Make sure to use clean utensils and containers to prevent contamination
- Keep the salad refrigerated at all times
Food history:
- Dongchimi is a traditional Korean radish water kimchi that is typically eaten during the winter months.
Flavor profiles:
- Tangy, slightly sweet, and spicy
Serving suggestions:
- Serve as a refreshing side dish or appetizer
Related Categories
Cooking Method: N/A
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Region: Korean
Taste: Tangy, Sour, Spicy, Refreshing