Re: Dongchimi Question

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I am posting a follow-up. After about a week in the fridge, they are no longer trying to float to the top … I assume that the brine has permeated them and that is what’s keeping them submerged.

The first few days after the fermentation process was complete, the broth was delicious but the radishes were not as flavorful as the dongchimi that I buy from the store. After a week marinating in the brine, though, they are now flavored almost all the way through.

I am so proud of this… it tastes even better than the stuff you get from the store, which is surprising to me since I’m not Korean… just know that I like more garlic and ginger so I doubled the amount and that made the difference!!