Quick-Fermenting Radish Water Kimchi (Dongchimi)

Steps

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1. 1
   Wash and peel 2 pounds of Korean radish, then slice very thinly into circles.
   ▶ ≈1:58
2. 2
   Place the radish slices in a jar and add 3 tablespoons of salt. Mix or shake gently to distribute evenly, then set aside for at least 2 hours to allow liquid to release.
   ▶ ≈3:02
3. 3
   Cut 2 large honeycrisp apples and 1 large onion into chunks and place in a food processor. Add 1 teaspoon of flour and 1/4 cup water, then puree until smooth.
   ▶ ≈3:58
4. 4
   Bring 14 cups of water to a boil, add the pureed apple and onion mixture, and boil for 20 minutes.
   ▶ ≈5:19
5. 5
   Cool the apple broth thoroughly. Either change the water several times for faster cooling, or allow it to cool naturally for a few hours.
   ▶ ≈7:08
6. 6
   Pound 4 garlic cloves, 1-2 teaspoons of ginger, and green chili pepper together using a mortar and pestle. Mix in 2 tablespoons of gochu-garu (Korean hot pepper flakes) and place inside a seasoning pouch or cheesecloth.
   ▶ ≈5:56
7. 7
   Strain the cooled apple broth through a fine cloth or cheesecloth into a large bowl to get a clear liquid, pressing gently to extract more broth if desired.
   ▶ ≈8:50
8. 8
   Add 3 tablespoons of salt to the clear apple broth and stir well until the salt is completely dissolved.
   ▶ ≈9:55
9. 9
   Pour the cooled salted apple broth into the jar with the salted radish. Place the seasoning pouch inside the jar.
   ▶ ≈10:33
10. 10
    Keep the jar in a cool place (not the refrigerator) for 2 days (48 hours) to ferment. The seasonings will gradually infuse into the broth, and the liquid will develop a light orange tint. Once fermented, the broth will have a sweet and sour taste with a deep fermented kimchi flavor.
    ▶ ≈11:29
11. 11
    To serve, remove the radish from the jar and cut into matchsticks, combine with cucumber matchsticks and fermented broth. Enjoy with rice or noodles.
    ▶ ≈12:33