Watery Radish Kimchi(萝卜水泡菜)

Watery Radish Kimchi

Headword

동치미 ( 萝卜水泡菜 , Dongchimi )

Location of the encyclopedia

Korean Seasonal Customs > Winter > 11th Lunar month > Food

Writer JooYoungha(周永河)

Dongchimi (Kor. 동치미) is a type of kimchi made from large pieces of white radish matured inside a full jar of salted water. In the section on the eleventh lunar month in the “Dongguk Sesigi (Kor. 동국세시기, Chin. 東國歲時記, A Record of Seasonal Customs in Korea, 1849), the dish is listed under the name dongchim, or kimchi made with small radish roots. The name dongchimi is derived from the Sino-Korean character-based name, dongchim (Kor. 동침, Chin. 冬沈). Some books of the Joseon Period (1392-1910) also refer to the dish as dongchimjeo (Kor. 동침저, Chin. 凍沈菹). Dongchim can mean both a winter kimchi and a kimchi that is matured in a frozen liquid. In the past, most types of watery kimchi eaten in winter were called dongchimi.

There are several regional variations in preparing dongchimi. The “Gyuhap Chongseo” (Kor. 규합총서, Chin. 閨閤叢書, Women’s Encyclopedia, 1809) proposes that the main feature of dongchimi in the Haenam region, South Jeolla Province, is that the ingredients include yuzu. Hamgyeong Province’s variety of dongchimi has a larger quantity of liquid than most other regional recipes. In northern provinces, this type of kimchi is eaten ice-cold, immediately after taking the radish pieces out of the liquid that is covered with a thick ice sheet. Dongchimi can also be used for naengmyeon (Kor. 냉면, Chin. 冷麵, cold buckwheat noodles). Dongchimi remains one of the three most popular kinds of kimchi prepared and consumed in households, along with baechu kimchi (Kor. 배추김치, cabbage kimchi) and kkakdugi (Kor. 깍두기, diced radish kimchi).

Watery Radish Kimchi

Watery Radish Kimchi
Headword

동치미 ( 萝卜水泡菜 , Dongchimi )

Location of the encyclopedia

Korean Seasonal Customs > Winter > 11th Lunar month > Food

Writer JooYoungha(周永河)

Dongchimi (Kor. 동치미) is a type of kimchi made from large pieces of white radish matured inside a full jar of salted water. In the section on the eleventh lunar month in the “Dongguk Sesigi (Kor. 동국세시기, Chin. 東國歲時記, A Record of Seasonal Customs in Korea, 1849), the dish is listed under the name dongchim, or kimchi made with small radish roots. The name dongchimi is derived from the Sino-Korean character-based name, dongchim (Kor. 동침, Chin. 冬沈). Some books of the Joseon Period (1392-1910) also refer to the dish as dongchimjeo (Kor. 동침저, Chin. 凍沈菹). Dongchim can mean both a winter kimchi and a kimchi that is matured in a frozen liquid. In the past, most types of watery kimchi eaten in winter were called dongchimi.

There are several regional variations in preparing dongchimi. The “Gyuhap Chongseo” (Kor. 규합총서, Chin. 閨閤叢書, Women’s Encyclopedia, 1809) proposes that the main feature of dongchimi in the Haenam region, South Jeolla Province, is that the ingredients include yuzu. Hamgyeong Province’s variety of dongchimi has a larger quantity of liquid than most other regional recipes. In northern provinces, this type of kimchi is eaten ice-cold, immediately after taking the radish pieces out of the liquid that is covered with a thick ice sheet. Dongchimi can also be used for naengmyeon (Kor. 냉면, Chin. 冷麵, cold buckwheat noodles). Dongchimi remains one of the three most popular kinds of kimchi prepared and consumed in households, along with baechu kimchi (Kor. 배추김치, cabbage kimchi) and kkakdugi (Kor. 깍두기, diced radish kimchi).