For more information about fermentation check out FERMENTATION EXPLANATION

Disclaimer:
Fermentation is a science therefore the environment and tools must be sterilized to minimize the possibility of contamination.

The recipe is 2% salt, this is the norm; it cannot go lower but it can go higher.

*I usually add a bit more salt just to be super safe however everything in balance. The brine must be salty but not not much.

Let’s get into it...

800g daikon radish (or if available Korean radish)

2tbsp coarse sea salt

2tbsp brown sugar

Peel the radish and cut in 2cm batons. Place in mixing bowl and add sugar/salt. Massage and let rest for 30 min (allow the radish to soften a bit)

Rinse the radish under cold running water a few times to remove any residue salt and sugar. Drain away excess water on a sieve.

DONGCHIMI BRINE

300g granny smith (peeled & cored)

150g pear (peeled & cored)

20g garlic 

70g ginger

50g onion

5cm lemongrass

900ml water 

Blitz all ingredients in vitamix. Strain through a fine mesh sieve + cloth. Do not try to squeeze the soul out of it, the residual of the brine becomes bitter over time. We need just the liquid, not the sediment. *In general keep an eye on the sediment, if you see it (the white mush mush on the bottom), if you can remove it is better because the overall taste of the dongchimi will be more refreshing not bitter*

Also to the daikon you add

25g spring onion cut into 5 cm batons

2 chilies sliced

Now the fermentation part…

Weigh out the vegetables (example 600g of vegetables) and weigh out the brine (example 800g of brine) add the masses together and multiply that number by 0.02 (which is our 2% of salt) this number results in the grams of salt to dissolve in the brine.

Example

Mass Veggie (600g) + Mass Brine (800g) = 1400g

1400 x 0,02 = 28g of salt

Combine salt with brine until dissolved.

Combine everything and place in an airtight container or vacuum it. Leave at room temperature for 1 to 3 days, depending on room temp.

*FUN FACT* THE OPTIMUM FERMENTATION TEMPERATURE IS BETWEEN 18 TO 22°C

After that time put it in the fridge, it can last 2 to 3 weeks time however the more time passed the more funky-sour the taste.