Dongchimi

Dongchimi

What it is

Dongchimi means winter kimchi, and it was laid down at ipdong, the solar term marking winter's start, in jars buried to their necks in the ground. The brine, not the radish, is the product: it is the classic broth for cold naengmyeon noodles, and King Gojong is recorded as taking his late-night bowl that way.

In the kitchen

No chilli and no fish sauce - either one clouds the brine. Salt at about two per cent of the water's weight, hold it near 4 °C, and taste from the tenth day: it is ready when the liquid prickles faintly on the tongue.

Goes with

Daikon Nashi pear Spring onion Garlic Ginger Soba noodles Chili pepper Salt

Same species

Bettarazuke Black radish Cai pu Daikon Fukujinzuke Iburigakko

In season alongside

Forced rhubarb Kiwi Apple Baek-kimchi Cranberry Feijoa

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