Vegan Korean Water Kimchi Dongchimi

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Soak the dried seaweed in cold water for 1 hour.
2. Cut the radish into sticks 2 inches (5 cm) long and ½ inch (1.2 cm) thick. Put them in an airtight 1-gallon container, add the sea salt, close the lid and shake until evenly coated. Let sit for 1 hour.
3. Put the garlic, ginger, peppers, onion, green onions and pear into a large tea bag (use 2 if needed) and place it in the salted radish. Do not drain the salted water.
4. Remove the seaweed from the water. Add the plum extract and the 3 tbsp kimchi sea salt to the seaweed water and whisk until the salt dissolves completely.
5. Pour the liquid into the container, leaving about 1 inch of headspace. Cover and leave on the counter for 2 to 5 days, depending on taste, until fermented. Then refrigerate.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicOnionGingerScallionAppleKombuRadishPlum