Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong and chimi, suggests, this kimchi is traditionally consumed during the winter season.
Dongchimi served as banchan
Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Clockwise from top-left: Kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mat-kimchi
Proclamation signed by Governor of Maryland Larry Hogan declaring November 22 as 'Kimchi Day' (2022)
Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi.
Salted napa cabbage before making kimchi. Cabbage is usually marinated twice to help maintain the salt in the dish.
