Korean radish water kimchi (Dongchimi: )
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Date: 2020-08-19
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Comments and reviews: 5
Chiara
I've made this and after almost 24 hours it was showing bubbles just like the video. No sourness though. It's now been 10 days in the fridge and it still doesn't have quite the sourness or fizz I'm expecting but the veggies have a good flavor and slightly translucent like her video. Can I leave it out if the fridge to re-kickstart fermentation again?
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I've made this and after almost 24 hours it was showing bubbles just like the video. No sourness though. It's now been 10 days in the fridge and it still doesn't have quite the sourness or fizz I'm expecting but the veggies have a good flavor and slightly translucent like her video. Can I leave it out if the fridge to re-kickstart fermentation again?
reply
VNM
Hi, I live in Singapore. Our temperatures can go up to 34, 35 degrees in the day. Would you still recommend we put the radish outside for 2 days during the 2nd stage? If not, do I just leave it in the fridge permanently?
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Hi, I live in Singapore. Our temperatures can go up to 34, 35 degrees in the day. Would you still recommend we put the radish outside for 2 days during the 2nd stage? If not, do I just leave it in the fridge permanently?
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Jinny
Thank you for the recipe.
My fridge has limited space to put a big container. I guess we can add the brine to the radish and leave in room temperature for 2 days. Then, we can add the rest of the vegetables.
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Thank you for the recipe.
My fridge has limited space to put a big container. I guess we can add the brine to the radish and leave in room temperature for 2 days. Then, we can add the rest of the vegetables.
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cookytrix
can i use daikon radish for this? do those fat radishes ferment all the way through in just 6 days? maybe they are very light(not dense) texture? like sponge?
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can i use daikon radish for this? do those fat radishes ferment all the way through in just 6 days? maybe they are very light(not dense) texture? like sponge?
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Misz
Any korean people please tell me how it tste? Is it spicy? Bitter or sour? Im trying to know abaut dongchimi bcoz im watching runningman drink it
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Any korean people please tell me how it tste? Is it spicy? Bitter or sour? Im trying to know abaut dongchimi bcoz im watching runningman drink it
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