Step 1

Place the cut up radish pieces into a large bowl and sprinkle the coarse sea salt and sugar over the top. Using your hands, gently mix and let sit for 30 minutes.

Step 2

While you are waiting, make the brine. Blend all of the brine ingredients together in a high speed blender or food processor. Remove the chunky parts of the brine and into a cheese cloth. Squeeze and save all of the liquid brine. Strain everything else through a sieve or fine mesh strainer, and into something with a spout so you can transfer into the jar easily.

Step 3

After 30 minutes, rinse the radish under cold running water a few times to remove any salt and sugar. Place the radishes, along with the green onions and chili peppers into a jar or container. Pour the brine over the top and seal closed.

Step 4

Fermentation: Leave your jar/s at room temperature for 1 day and then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. You may notice some bubbles in the broth. That means it’s fermenting well! Dongchimi should be good for 3 to 4 weeks when refrigerated.