Korean cooking forum topics:
Hi, I’m Elisa and came across you on Youtube just a few days ago. I absolutely LOVE your videos!
Anyways, I am blessed to have two wonderful grandmothers who both are wonderful cooks but unfortunately both live very far from me now. They both used to make a white radish kimchi and I believe they said it was a winter kimchi?
From what I can remember, it was just small cut-up white radishes in a clear “pickled” broth. I remember how clean and refreshing the taste is. It’s been years since I’ve had it and I would love to know how to make it.
are you talking about mul-kimchi? though usually its eaten in summer, but who cares as long as it tastes good…
I think you might be talking about dongchimi, which I think is traditionally North Korean. I’ve had an awful time trying to make it, adjusting the amount of salt that is needed when so much water is poured in. My mother says dongchimi is one of those kimchis that need to be made in large quantities to taste right.
Would love to hear what Maangchi thinks.
It’s not mul-kimchi, although I love that as well. I believe it is dongchimi or aka moo-kimchi (“moo” is radish in Korean).
Thanks for your replies!
Dongchimi was requested before. http://www.maangchi.com/talk/topic/dongchimi
I will post the recipe someday in the future! Thank you!
Mmm this was my absolute favourite kimchi!!! Grandma used to make it in the spring.
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