Turnip-Water Kimchi (Korean Dong Chimi)
Submitted by cg3040
Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
1 daysNot all kimchi is fiery red. Dongchimi is the cool, refreshing side of the fermentation world.
Finger-sized pieces of turnip get salted overnight with fine-cut scallion, ginger, and garlic. A simple brine of water, salt, and sugar goes over the top, and 24 hours at room temperature starts the fermentation magic.
The result is a light, tangy, slightly fizzy water kimchi that’s served chilled. The brine itself is just as prized as the vegetables, often sipped alongside meals or used as a base for cold noodle soup.
Kitchen Tips
- Use a non-reactive bowl (glass or ceramic) for salting and fermenting
- Slice the scallion, ginger, and garlic into fine matchsticks for even flavor distribution
- Ferment at room temperature for exactly 24 hours, then transfer to the fridge to slow things down
- The dongchimi brine makes an incredible base for mul-naengmyeon (cold buckwheat noodle soup)
Ingredients
Directions
- Slice the turnip into finger-shaped pieces, 1½ inches long, 1½ inches wide Cut the scallion into 1½-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight.
- Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week.
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