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Vegetables from Korea
Dongchimi is a water kimchi of whole or large pieces of Korean radish in a light brine with garlic, green onion and ginger. Leuconostoc and then Lactobacillus sour the brine into a clear, tangy liquid in about two days when warm or a month when cold, and both the radish and the broth are eaten.
| Korean radish1 part by weight | [lowsalt1997] |
| Brine1 part by volume, at 2.0–5.1 % salt | Studies used 2.0, 3.2 and 5.1 % NaCl, and 3 %; a low-salt juice used 0.5 %[chang1996][water2004][lowsalt1997] |
| Garlic, green onion and ginger | [chang1996][lowsalt1997] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 46 days
What changes: Whole radishes are trimmed and salted
Radish is the main ingredient; whole green or red chillies, leaf mustard, garlic, ginger and leeks may go in too [wp-dongchimi]. Output: salted whole or halved radishes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dongchimi is a water kimchi of whole or large pieces of Korean radish in a light brine with garlic, green onion and ginger. Leuconostoc and then Lactobacillus sour the brine into a clear, tangy liquid in about two days when warm or a month when cold, and both the radish and the broth are eaten. Made in 4 steps over 2 days – 46 days. The longest step, ferment, takes 2–46 days (Park S.-J 2008) and runs at 4–25 °C (Park S.-J 2008). Salt is 2–5.1 % (Chang S.-K 1996). Leuconostoc mesenteroides and Lactobacillus plantarum do most of the fermenting.
| Main step | 2–46 daysReported[park2008][water2004] | Ferment |
|---|---|---|
| Temperature | 4–25 °CReported[park2008][chang1996] | Ferment |
| Salt | 2–5.1 %Reported[chang1996][water2004] | Pack with aromatics and cover with brine |
| Acidity | pH 3.6–4Measured[park2008] | Ferment |
Dongchimi is a water kimchi. Whole radish sits in a light brine, so the clear, mild broth is as much the product as the vegetable, and it matures in days, not weeks.
Studies show the brine reaching pH 3.59–4.03 [park2008]. Keep it cold once sour, as cold slows the fermentation [chang1996].
Every number is labelled with how it is known. How this atlas is made
