Dongchimi – Clear Korean Water Kimchi
Dongchimi is a traditional Korean water kimchi made with radish, garlic, ginger and salt brine.
Unlike spicy kimchi, Dongchimi is clear and mild, with a clean, savoury taste and a gentle garlic aroma.
The most distinctive part of Dongchimi is the crisp and refreshing fermented broth. In Korea, this lightly fermented liquid is often enjoyed on its own.
Some people even drink a small glass of Dongchimi broth in the morning, sometimes diluted with fresh water, as a gentle way to start the day and wake up the stomach.
Radish has long been valued in Korean food culture for helping digestion, and fermented kimchi brine naturally contains lactic acid bacteria produced during fermentation.
Dongchimi has traditionally been enjoyed as a refreshing companion to rich foods, and its clean, savoury broth has made it one of the most distinctive styles of kimchi.
Reference
Traditional food commentary on Dongchimi and its broth has been discussed by herbalist
Choi Jin‑gyu, chairman of
Korean Native Herb Research Association,
in an article published by The Chosun Ilbo (Nov 21, 2014).