Hi everybody!
What are you doing these days?
Are you busy cooking?
(laughs) Me too! No matter what happens, every day I'm cooking 3 meals.
And these days I'm so so addicted to this guy.
You know what it is? Dongchimi.
Dongchimi is radish water kimchi.
I already posted a recipe a long time ago
but today's recipe is a little different.
Because I found out how to ferment so quickly.
So today's recipe's title is going to be: Quick-fermenting dongchimi.
Oh my God, this smells already fermented.
Only it takes 2 or 3 days.
For traditional dongchimi, it takes a lot of days to ferment.
You guys should check out my traditional way of making dongchimi
We use a whole radish.
The problem is that it takes a long time to ferment.
Usually it ends up with a lot of radish and just not enough, a small amount of broth.
So that's why I developed this recipe, actually this is from my 2015 "Maangchi's Real Korean Cooking"
That cookbook recipe.
Ever since I developed the recipe I keep keep making it because
I can serve this as radish water kimchi
And also I make noodle soup with this.
That's why I make a lot of broth.
And also I use a lot of apples.
The apple's aroma is all coming into this broth.
And it smells good and tastes good.
Actually in America this is a cookie jar, but I use it as my dongchimi container.
Why not! (laughs)
This is a 1 gallon jar, 1 gallon is 16 cups.
Today we are going to make exactly the same as this.
See? I have another gallon, another jar.
We start with this jar.
Hey, say hello! (laughs) Hello!
Let's get started!
So to make this 1 gallon of dongchimi we need 2 pounds of radish.
Look at this: radish, I got this from a Korean grocery store
Korean radish. And this guy is just from a local grocery store.
Look at this. This is a white radish,
You can use either one.
I just washed this roughly, I'm going to peel it.
What we need is 2 pounds.
With this leftover radish I'm going to make radish soup later.
I slice very thinly, that's why it ferments so quickly.
Look, I have so many circles!
Ok let's put these guys in here.
For this amount, I will add 3 tablespoons of salt.
One... two... three.
Instead of using your hands, just jump jump!
And then, I will add all this to this jar.
See? Already a lot of water is coming out.
And I will set this aside here.
Salt at least 2 hours.
Let's make apple both.
And I have to use my food processor.
If you don't have a food processor, use whatever method you can use to just crush (laugh).
This is 2 large apples. These apples are more than 1 pound, 1 pound 5 ounces (680 grams).
These are honeycrisp apples, but any sweet apples are good.
Put these in the food processor.
And one large onion.
Cut into chunks.
You know what it is? Just plain flour.
When I make this, the color should be a little milky.
I really like it, but if you don't want it, just never mind.
Skip it. And I will add 1 teaspoon.
And 1/4 cup water.
I will puree this.
I like to push this stuff...
So now it's well ground.
Nice puree! Through this little gap I smell some apple. Really nice.
I'm boiling 14 cups of water now.
And I will just add this to here.
Let's add all this.
I will just boil this for 20 minutes.
Let's make the seasoning.
4 garlic cloves. I will use my mortar and pestle. Easy.
And ginger around 1 tablespoon or 2 teaspoons.
And this is green chili pepper.
Cut into small pieces.
And then just pound.
I use my hand to cover this.
So when this splashes out, I can use it like some kitchenware device. (laughs) Using my hand!
Let's see, look at that, wow!
Nice color! It's a little milky, isn't it?
Nice!
Let's wait for this to boil.
(relaxing music)
Ok, 20 minutes passed, let's see!
Turn off.
We have to cool this down thoroughly.
I will just add these seasonings into my soup pouch.
Garlic, ginger, green chili pepper.
If you don't have this, use just a cheesecloth.
In double or triple folded cheesecloth,
Wrap all these seasonings and tie it up very tightly.
This time, I will make it spicy.
Spicy kimchi broth.
And I will add 2 tablespoons of Korean hot pepper flakes.
Gochu-garu.
Two.
And then close this, like this.
My apple broth is cooled down thoroughly.
I just changed the cold water a couple of times.
And I cooled it down really quickly.
But you don't have to do this, just let it cool down naturally.
For a couple of hours,
After that, it's nicely cooled down, then you can use it.
So now I'm going to bring this, and I will strain this.
A large bowl, and this is my strainer.
And also I want a really clear liquid.
Just only the broth. And this is a cotton cloth.
And I will just put it here.
I will pour this broth into here.
Lift this.
Like this. It's so clear, eh?
Gather all these edges.
Like this.
I will show you this.
Look at that.
Only the pulp is left. You can squeeze out more if you want.
Look at this! This is my precious broth. Let me taste!
A little sour, and a little sweet.
And really full of apple flavor.
Yummy! We didn't add any salt. I will add 3 tablespoons salt.
One, two, three.
Stir well.
Until the salt is well dissolved.
My salted radish! Lots of water is already on the bottom.
And I'll add this broth to here.
We still have lots of liquid. Broth.
You can keep this in the refrigerator.
And 2 days later, you can add this more.
And then, you know the garlic, green chili pepper seasonings?
Squeeze it in the broth.
You see the color is changing to a little orange.
Even I don't add any other stuff here.
Because I like clear liquid so that I can make cold noodle soup.
Keep this seasoning pouch inside.
It's going to seep out over time.
For 2 days (48 hours), keep this in any cool place.
Not in the refrigerator because we gotta ferment this.
When it's fermented, it tastes sour. The broth is a little sweet and sour.
I'll bring the fermented one, I already showed you at the beginning of this video?
okey!
My leftover broth. I put it in my glass jar.
And I'll keep it in the refrigerator.
I made this 2, 3 days ago.
Oh, my! It smells good. I'm looking for my seasoning pouch.
I used cheese cloth for this one.
Squeeze it out.
I'll show you how to serve this as a side dish.
First,
We need some radish.
This is cold, and...
Put it here.
(cutting sound on the chopping board)
Cut into matchsticks.
(chopping sound)
I'll just add this.
Cucumber matchsticks match very well (laugh)
(chopping sound)
(faster chopping sound)
And then we need broth.
Wow, it looks so good!
and...
Mix it together.
It's my leftover broth.
It's fermented. I'll add this to here.
This is dongchimi, quick fermenting dongchimi.
You can serve this with rice
because it's a little salty, you need rice or noodles
And eat them together.
Let me taste it!
(Slurp and crispy chew sound)
(laugh) hmm~
Oh, good! The broth is a little bit sweet
and sour
and deep flavor, fermented kimchi flavor.
The radish and cucumber are so crunchy!
And refreshing!
In my next video, with this guy,
I'll make really delicious kimchimari-guksu.
Today we made quick fermenting radish water kimchi.
Dongchimi.
Enjoy my recipe! See you next time, bye~