Most Viewed White Kimchi Recipe: Dongchimi

[@FuIImatiK]

keep doing what your doing and 100k in no time.

[@Hyunucooks]

Thanks matik! That’ll be cool😎 Im waiting for the day all my viewers make Kimchi for the first time at home

[@awwwdaikon]

You look like Wi Ha-joon from a kdrama called The Midnight Romance in Hagwon!

[@nicksmatchip]

White kimchi is very traditional but I will always prefer the spicy red stuff haha. I just love the flavors

[@Hyunucooks]

@@nicksmatchip got ya! I love having both in the fridg. Dongchimi is more like a cold refresher when red Kimchi is like a flavor booster🥬😝

[@Hyunucooks]

Recipe Main Ingredients Radish: 2 medium-sized (about 2kg) Napa Cabbage: 1 small head Kelp: 1 piece Pear: 1 large Onion: ½ medium Water Other Ingredients Green Onions: 4 pieces (white parts) Cucumber: 1 medium Ginger: 1 small piece Garlic: 20 cloves Red Chili Pepper: As preferred Green Chili Pepper: As preferred Plum Extract: 100ml Anchovy Sauce (or any fish sauce alternative): 100ml Soju: 1 shot (for sterilization) ------------------------------------------------------------------------------------------------ Radish & Napa Cabbage: -Slice 2 medium-sized radishes (about 3kg) into 2cm thick pieces. -Soak the radish in water with 3 tbsp of salt for 30 minutes. (Use coarse sea salt with low salinity) -Cut 1 small Napa cabbage (+half pear) into chunks and soak in saltwater for 30 minutes. Rinse twice with water. Kimchi Broth: -In 1.5L of water, add a piece of kelp and simmer on low heat. -Blend 1 large pear, ½ onion, and 400ml of water until smooth. Other Ingredients: -Slice the white parts of 4 green onions and 1 cucumber into small pieces. -Slice a small piece of ginger. -Halve 20 cloves of garlic. -Prepare red and green chili peppers as per your spice preference and poke holes with a fork. -Cut ½ pear into 4 pieces and soak in the radish brine. Bringing It All Together: -Check if the radish is well-brined by bending it with your hands. -Don’t discard the brine! Strain it and blend with the pear-onion mixture, add the 1.5L of kelp broth, and 1L of additional water. -Add 100ml of anchovy sauce and 100ml of plum extract. (If not, use any fish sauce alternative, but adjust to taste.) -Please taste first and add salt as needed (I added one tablespoon) -In a large container, combine all ingredients and pour in a shot of Soju to prevent contamination. -Let it ferment at room temperature for 3 days, then taste. -Store in the fridge and enjoy when chilled.

[@melaniep.]

I can't wait to make kimchi one day but I think I'm going to start easy with cucumber kimchi or the kimchi that doesn't have the shrimp paste. What attracts me so much about kimchi is the crunchy cabbage leaves. It sounds so delicious! This version you made here looks delicious too!! Enjoy 😊

[@Hyunucooks]

@@melaniep. cucubmer kimchi souns decent😁 This recipe is super easy as you dont need chili flakes, shrimp paste, or any thickener! Try only with cabbage if radish takes much space!

[@Mertmid]

new hear me out boy

[@Hyunucooks]

@@Mertmid welcome back!