- Peel the radish and slice into 2-inch long sticks. Place the sticks in a bowl and sprinkle 1 tablespoon salt on top. Toss the sticks using your fingers to evenly cover them with salt and let sit for 20-30 minutes, until the daikon has soften.
- Meanwhile, pour the water into a pot and add the sugar and remaining 2 tablespoons of salt. Turn the heat to low and stir until the sugar and salt have dissolved. Turn the heat off and let the liquid cool to room temperature.
- Rinse the daikon sticks under running water to remove the excess salt, until the sticks feel squeaky clean. Drain and gently squeeze the pieces to remove excess water.
- Place the onion, Asian pear, apple, scallions, garlic cloves, ginger, and chili pepper at the bottom of a kimchi container or jar, and place the daikon sticks on top. Pour the salt and sugar water into the container and close with a lid. Make sure that all the vegetables are submerge under water by pressing them down.
- Leave it to ferment at room temperature for 48-72 hours.
- Do a taste test after a day to see that the broth is developing sweet and tangy flavors. Also look for bubbles as it means it’s fermenting properly.
- When the dongchimi is ready – basically when you are happy with the taste – discard of the Asian pear and apple slices.
How to eat dongchimi
Scoop a ladle full of vegetable and put them in a small bowl. Pour a generous amount of broth, the same amount you would serve yourself for a soup, and serve cold.
Store in the fridge for up to 1 month