Hi Rocik. So nice to hear from you! Thank you for your support🙏🙏🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi retta. It sure is comforting to have a bowl of dongchimi🙌. Thanks for cooking Korean food with me🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi Collette. THANK YOU for your support🙏. So happy that you enjoyed the recipe presentation! Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi Betty. So nice to hear from you! THANK YOU for your support🙏 Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hallelujah! It was cool! My religion is one, maybe yours is another, but what matters is that mine, yours, our creator is one. And you are part of his creation, wonderful creation that brings us delicious recipes in a pleasant dialogue of Korean cuisine. Lately I have been consuming more vegetables, vegetables and fruits in food watching your channel among others. It is very good! Congratulations on your delights here on your UA-cam channel.
Hi Liliana. AMEN🙌🙌🙌. Thank you so much for watching and cooking Korean food with me🙏. It makes me so happy to hear that you have been incorporating more vegetables and fruits. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
It would be bragging if I share with you the fact that I have followed this recipe (even forgetting the sea Kelp!) ... the result was ...a song ... gentle and clean... a little fizzy at the finish on the tongue ... really refreshing and honestly... one would make double this recipe naturally! Then again...nothing to brag about me ! Ha! The credits belong to Chef 👩🏻🍳 Helen of Modern Pepper ! Thank you 😊 🙏
Hi kitchen with maryam. Thank you🙏. And, me, too! My mouth starts watering when I think about having a bowl of Water Radish Kimchi/Dongchimi. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi db cakes. ME, TOO🙌. Literally, I can eat at least two bowls of Dongchimi in one sitting😍. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Just made a nice batch of dongchimi ...took a while, but I am really looking forward to the final product. I bought a whole big box of korean radish at the store, now I have to make lots of kkokdugi and dongchimi and maybe some soup... Thanks for this recipe.
Yay! With DongChiMi, a month after in the fridge is my favorite time to enjoy it. Well, it sounds like u r well stocked with KkakDuGi, too…LUV IT💚. Not sure if u saw this recipe yet, but u can also make a quick radish side salad and also have it as a simple BiBimBap topping ua-cam.com/video/22aQQT9_CFA/v-deo.html
So glad that I found your channel, follow your recipe to make white kitchen a while ago, it fermented perfectly .I'm going to make Dongchimi, the room temperature water in the recipe is tap water, filter water or room temp.bolied water ? Thanks .
Hi job1925. Well, I LUV that you are enjoying the Eating Show/Mukbang/먹방💚. Thank you🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi James. Olá. obrigado. Thank you for watching me cook Korean food all the way from Brazil🙏 Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
This looks so yummy... tomorrow i will make it! I just wanted to ask you why did you throw away the radish juice that sweated from the radish. Was it because it would be too salty? Is it because it might be a bit dirty? I seems sad to throw the juice that the radish released. Just wondering if you ever kept it! thank you!
Excellent question! We throw away the radish juice from the salt brining process bcuz it is meant to remove the bitter taste of the radishes. Also because r the juice is too salty, and bitter. As the radishes ferment with the rest of the vegetables, it releases more of its natural juices that make the kimchi broth refreshing and so yummy!
@@ModernPepper thank you so much for your prompt reply! I'm excited to say that I have made a batch of this delicious looking broth and as I type it is on day 2 of ferment. One other question...Is it best to leave the fermenting batch untouched while it is feeding? Do I need to ever stir it? I'm excited to try this! The waiting is patience teaching!...But good things take time...
Hi Blasq_2018. I'm glad that you find a good substitution that works for you🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi, Helen! Question: Is Mu peppery like American red radish? Question #2: What do Korean's do if they don't live in an area with a Korean grocery store? I'm guessing James and the kids love non-korean food as well. Thanks for sharing this video!
Hi Chris. So nice for hear from you. Hope you are safe and doing well🙏. Yes, Korean radish/Mu does taste peppery, but a bit more watery in taste, compared to those red/pink round radishes. As for Koreans that do not have access to Korean vegetables, some will grow them themselves. And, many will substitute with local radishes that comes close to Korean radish, which is why I included the radish substitution options in the recipe. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Curious about the sweet potatoes with this dish so I’m trying it with your white kimchi recipe that I made three weeks ago and it is interesting and I’ll have to try it again. It was not bad but the combination is different. Some people in the southern states will eat bread and butter pickles with chocolate cake. Hallelujah is universally the same in every language.
I would love a recipe to make "1 pound" pa kimchi small batch. I say this because I don't think I could eat a large batch before it went bad. Thank you.
@@chubster71 Hi 👋 Follow the same kimchi making paste from my Kimchi recipe (minus the radish, carrots, and baby radish leaves). Salt-brine the scallions in salt water for 1 hour. That kimchi recipe is for 6 lbs of Napa cabbage so lessen the amount according to your preference. FYI - For scallion kimchi, it is better to let it ferment for more than a month or longer for its optimal taste. ua-cam.com/video/qV5XpqFgvQ0/v-deo.htmlsi=0DMhDQKZqnm3Uw3I
Hi Sam. Thank you🙏. Adding garlic is a MUST when making kimchi. As the kimchi ferments, all the ingredients will blend together, and the raw taste of the garlic and other ingredients will subside significantly. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi T S. It sure is crunchy, refreshing, and so addictive💚. Thanks for watching🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hi Mike. Aww...THANK YOU🙏💚🙏. I really appreciate your kind words! Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Sort of. U drink the cold liquid and the pickled radish, but not as a stand alone soup-meal. U have this with rice, cold noodles, or with snacks/steamed or roasted sweet potatoes.
Hi there! I made this recipe exactly but I added in some minari stems that I had. The broth starts out very subtle, but I’m amazed at how flavorful it has become after just a few days! Fantastic recipe, not difficult at all. I will make this again and again!
Hi Sol. Usually, when Dongchimi is made, it is made in big batches. My dongchimi recipe yields you less than 4.5 liters (most of this is the broth). Also, Korean radish in general is very dense and weighs more than it looks (on average, one Korean radish will yield give or take around 2.5 pounds). Now, in general, when kimchi is made, it is usually made in batches, because making kimchi is NOT like making a side salad. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
![Need a quick fix Bibimbap or Radish Kimchi? 🌶 EASY Korean Radish Side Dish [무생채] #subscribe](http://i.ytimg.com/vi/22aQQT9_CFA/mqdefault.jpg)
![Need a quick fix Bibimbap or Radish Kimchi? 🌶 EASY Korean Radish Side Dish [무생채] #subscribe](/img/tr.png)
![[TALK 쏘다] 유산에 눈독 들이는 아들, 열심히 벌어놓은 돈으로 여행 가는 부모님한테..｜TALK 쏘다](http://i.ytimg.com/vi/JczIe2e6s7s/mqdefault.jpg)
It s really good recipy for myself who is crazy about to eat yummy cold noddle in hot summer time.
Always big fan of Helen thanks ~~~
Hi Rocik. So nice to hear from you! Thank you for your support🙏🙏🙏.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
How did u know I love it?LoL
Thanks I will do make it following your lovely recipy.
I never made it dongchimi kimchi before, but after watching your video, I must try it. Thank you for explaining step by step. 🤗
@@ashleymillerd8509 Yay🙏🙌🙏
So good! You're a good teacher too! TY!
Thank you 🙏
Dongchimi is my favorite. She is so right that it is comfort food.
Hi retta. It sure is comforting to have a bowl of dongchimi🙌. Thanks for cooking Korean food with me🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hello there modern pepper. Another amazing presentation. And will be trying out this recipe. Keep up the delicious work 😋😋😋❤️
Hi Collette. THANK YOU for your support🙏. So happy that you enjoyed the recipe presentation!
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
@@ModernPepper thank you ♥️🎵🙏
I like the expression Hallelujah ❤
Thank you for the recipe...I should try to make this and eat with korean sweet potatoes 👍🥰
Thank you 🙏 thank you 🙏 chef 👩🏻🍳 Helen !!!! Been waiting for your video on this !!!! Will make !
Hi Betty. So nice to hear from you! THANK YOU for your support🙏 Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Hallelujah! It was cool!
My religion is one, maybe yours is another, but what matters is that mine, yours, our creator is one. And you are part of his creation, wonderful creation that brings us delicious recipes in a pleasant dialogue of Korean cuisine. Lately I have been consuming more vegetables, vegetables and fruits in food watching your channel among others. It is very good! Congratulations on your delights here on your UA-cam channel.
Hi Liliana. AMEN🙌🙌🙌. Thank you so much for watching and cooking Korean food with me🙏. It makes me so happy to hear that you have been incorporating more vegetables and fruits.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
@@ModernPepper Obrigado! Thanks
It would be bragging if I share with you the fact that I have followed this recipe (even forgetting the sea Kelp!) ... the result was ...a song ... gentle and clean... a little fizzy at the finish on the tongue ... really refreshing and honestly... one would make double this recipe naturally! Then again...nothing to brag about me ! Ha! The credits belong to Chef 👩🏻🍳 Helen of Modern Pepper ! Thank you 😊 🙏
Hi Betty! U did it🙌 so brag all u want💚Thanks for making Dongchimi with me!
Omg Looking so delicious litterely start watering in mouth 😋😋
Hi kitchen with maryam. Thank you🙏. And, me, too! My mouth starts watering when I think about having a bowl of Water Radish Kimchi/Dongchimi.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
omg, this is one of my absolute favorite Korean dishes!!! 😍😁😁
Hi db cakes. ME, TOO🙌. Literally, I can eat at least two bowls of Dongchimi in one sitting😍.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
🛍SHOP ESSENTIAL Kimchi Ingredients➡ amzn.to/409DCH0
Just made a nice batch of dongchimi ...took a while, but I am really looking forward to the final product. I bought a whole big box of korean radish at the store, now I have to make lots of kkokdugi and dongchimi and maybe some soup... Thanks for this recipe.
Yay! With DongChiMi, a month after in the fridge is my favorite time to enjoy it. Well, it sounds like u r well stocked with KkakDuGi, too…LUV IT💚.
Not sure if u saw this recipe yet, but u can also make a quick radish side salad and also have it as a simple BiBimBap topping
ua-cam.com/video/22aQQT9_CFA/v-deo.html
@@ModernPepper Thanks! I will make it! Love your recipes.
Where I´m going tomorrow? In my Asia grocery store and take all the ingredients to make this delicious Kimchi :)
Hi Saselbine. YAY...thanks for making donchimi with me🙏
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
So glad that I found your channel, follow your recipe to make white kitchen a while ago, it fermented perfectly .I'm going to make Dongchimi, the room temperature water in the recipe is tap water, filter water or room temp.bolied water ? Thanks .
Yummy!
I LOVE watching you eat!!
Hi job1925. Well, I LUV that you are enjoying the Eating Show/Mukbang/먹방💚. Thank you🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Thanks for this video ❤❤
Hello :)
What can I use to substitute the artificial sweetener?
One of my favorite kimchi!!
Thanks! Here is my latest Kimchi Making Q & A that you might find helpful ua-cam.com/video/2iGsQ5EuVe0/v-deo.html
Hi, Hellen.
Always makes my dinner time só much better!!!
Sendo love from Brazil!!!
Hi James. Olá. obrigado. Thank you for watching me cook Korean food all the way from Brazil🙏
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
I made this and I am soo hooked!
YAY 🙏💚🙏
This looks so yummy... tomorrow i will make it! I just wanted to ask you why did you throw away the radish juice that sweated from the radish. Was it because it would be too salty? Is it because it might be a bit dirty? I seems sad to throw the juice that the radish released. Just wondering if you ever kept it! thank you!
Excellent question! We throw away the radish juice from the salt brining process bcuz it is meant to remove the bitter taste of the radishes. Also because r the juice is too salty, and bitter. As the radishes ferment with the rest of the vegetables, it releases more of its natural juices that make the kimchi broth refreshing and so yummy!
@@ModernPepper thank you so much for your prompt reply! I'm excited to say that I have made a batch of this delicious looking broth and as I type it is on day 2 of ferment. One other question...Is it best to leave the fermenting batch untouched while it is feeding? Do I need to ever stir it? I'm excited to try this! The waiting is patience teaching!...But good things take time...
Greetings from Jerusalem! Just found daikon here. This recipe is next!
This looks absolutely delicious and I’m gonna try it for sure. Thanks for sharing your recipe, appreciated🥳🌻🙋♀️
Hi Edina. My pleasure! THANK YOU🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Nice
🙏🙌🙏
Delicious 🎉❤!
For me kohlrabi is a good replacement od korean radish. Which is funny as this is not from the radish family, but has this sweetness and crunch.
Hi Blasq_2018. I'm glad that you find a good substitution that works for you🙏.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Great idea!
Hi, Helen! Question: Is Mu peppery like American red radish? Question #2: What do Korean's do if they don't live in an area with a Korean grocery store? I'm guessing James and the kids love non-korean food as well. Thanks for sharing this video!
No mu is similar to daikon and sweeter
Hi Chris. So nice for hear from you. Hope you are safe and doing well🙏. Yes, Korean radish/Mu does taste peppery, but a bit more watery in taste, compared to those red/pink round radishes. As for Koreans that do not have access to Korean vegetables, some will grow them themselves. And, many will substitute with local radishes that comes close to Korean radish, which is why I included the radish substitution options in the recipe.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Curious about the sweet potatoes with this dish so I’m trying it with your white kimchi recipe that I made three weeks ago and it is interesting and I’ll have to try it again. It was not bad but the combination is different. Some people in the southern states will eat bread and butter pickles with chocolate cake.
Hallelujah is universally the same in every language.
I forgot to say it. Thank you Helen
I would love a recipe to make "1 pound" pa kimchi small batch. I say this because I don't think I could eat a large batch before it went bad. Thank you.
@@chubster71 Hi 👋 Follow the same kimchi making paste from my Kimchi recipe (minus the radish, carrots, and baby radish leaves). Salt-brine the scallions in salt water for 1 hour. That kimchi recipe is for 6 lbs of Napa cabbage so lessen the amount according to your preference. FYI - For scallion kimchi, it is better to let it ferment for more than a month or longer for its optimal taste.
ua-cam.com/video/qV5XpqFgvQ0/v-deo.htmlsi=0DMhDQKZqnm3Uw3I
@@ModernPepper ty
Ugh I forgot the shrimp and seaweed at the store. Can I substitute fish sauce?
Lovely video! Is the garlic taste strong?
No, because its gonna dilute with the water and other flavors
Hi Sam. Thank you🙏. Adding garlic is a MUST when making kimchi. As the kimchi ferments, all the ingredients will blend together, and the raw taste of the garlic and other ingredients will subside significantly.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Alright, thank y'all for replying ♥
That CRONCH sounds so appetizing😩
Hi T S. It sure is crunchy, refreshing, and so addictive💚. Thanks for watching🙏. Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
Can I use a glass container instead of plastic?
Hi Sherry👋. Absolutely YES! Here is my written Water Radish/Dongchimi recipe which has more information.
www.ModernPepper.com/post/dongchimi
I will take anything my Korean sister makes! The culture, the heritage, food, all good!
Hi Mike. Aww...THANK YOU🙏💚🙏. I really appreciate your kind words!
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi
So is this a cold soup?
Sort of. U drink the cold liquid and the pickled radish, but not as a stand alone soup-meal. U have this with rice, cold noodles, or with snacks/steamed or roasted sweet potatoes.
We are waiting new recipes plz hurry up💌
Hi kitchen with maryam. Thanks for your patience. I'm on my summer vacation with the family. I will upload as soon as I return.
Hi there! I made this recipe exactly but I added in some minari stems that I had. The broth starts out very subtle, but I’m amazed at how flavorful it has become after just a few days! Fantastic recipe, not difficult at all. I will make this again and again!
A small batch is 2.5 pounds! So much radish!
Hi Sol. Usually, when Dongchimi is made, it is made in big batches. My dongchimi recipe yields you less than 4.5 liters (most of this is the broth). Also, Korean radish in general is very dense and weighs more than it looks (on average, one Korean radish will yield give or take around 2.5 pounds). Now, in general, when kimchi is made, it is usually made in batches, because making kimchi is NOT like making a side salad.
Here is my written Water Radish/Dongchimi/동치미 recipe. www.modernpepper.com/post/dongchimi