Everything about Dongchimi totally explained
Dongchimi is a variety of
kimchi consisting of
daikon,
baechu (
hangul: 배추,
Chinese cabbage),
spring onions,
fermented green
chili,
ginger,
bae (
hangul 배: Korean pear) and watery
brine in
Korean cuisine. Just like the term comprising
dong (
hangul: 동;
hanja: ; literally "winter") and
chimi (
hangul: 치미, an ancient term for kimchi), this kimchi is traditionally consumed during the winter season.
Dongchimi is also fermented as other varieties of kimchi, but its maturing period is relatively short (2-3 days). Korean people sometimes make
dongchimi right before
gimjang cheol (
hangul: 김장철, a season to make kimchi, usually in last autumn) comes. Especially
ibuk jibang (
hangul: 이북지방: referring to
Hamgyeong-do,
Pyeongan-do in
North Korea) is famous for its
dongchimi.
With its cool and clear brine,
dongchimi is used as a soup for making
dongchimi guksu (동치미국수 Korean cold noodle soup made with
dongchimi), and
naengmyeon (냉면, Korean cold noodle soup), or served when people eat
tteok (떡,
Korean
rice cake) or steamed
sweet potato.
Ingredients
Basically radish is the most important ingredient. Red peppers are needed although dongchimi is less spicy taste than other types of Kimchi. Leaf mustard, garlics, gingers and leeks. For other materials, salt is required.
Types
Bamboo dongchimi
Leaves of bamboo is the right point when making this dongchimi. The leaves affect on whole taste more freshy and tidy. Its term for storation is also much longer than other ones.
This variety of kimchi ferments more slowly than other kinds, as it's less salty than other types. These are made especially in
South Jeolla province.
Red dongchimi
This variety of
dongchimi is similar to other sorts of
dongchimi, with the exception that its liquid is red (from added kimchi juice), rather than transparent, as with the standard form of
dongchimi. Its term for maturing is by far longer than other ones so some people prepare this for the first time on
gimjang season.
Cabbage dongchimi
Pickling brine and cabbage are the difference in making this dongchimi. Additionally, soup soaking kelp is added. When boiling this soup, the following ingredients are needed: kelp, shrimp, onions, dried anchovy, and garlic. Let it cool after boiling. Radish is also contained but chopped little.
Preparation
- Radish : When buying it, try to touch itself. Little bit solid one is the best. And then, wash and polish them with hands or other utensils.
- Washed radish should get into salt thoroughly.
- Other ingredients doesn't have to be sliced or chopped. Only garlics and gingers should be chopped. It would be better to keep them into small net or something.
- In case of red peppers, ripen one is needed. Just buy them and let them be bathed in the sunshine one day or so. Ripen peppers may sell in markets. Next, put into radishes prepared and peppers into kinds of jar. At this moment, other ingredients go into the jar altogether.
- Keep them about 2~3 days and pour water with salt(2½C).
- Pair is good additional item for making its taste attractive.
Further Information
Get more info on 'Dongchimi'.
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