Water radish kimchi (Dongchimi) from Koreatown: A Cookbook (page 45) by Deuki Hong and Matt Rodbard

  • scallions
  • garlic
  • fresh ginger
  • onions
  • sea salt
  • Korean radishes
  • red chiles
  • Asian pears
  • napa cabbage
  • lemon-lime soda
  • red-skinned apples
  • EYB Comments

    Radish and cabbage brine for 24 hours and then ferment 3 to 5 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Radish and cabbage brine for 24 hours and then ferment 3 to 5 days.

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