Instructions
- First, prepare the sweet rice paste. In a small saucepan, whisk together the sweet rice flour and 1/4 cup Water. Heat over medium heat, stirring constantly, until the mixture thickens to a smooth paste. Remove from heat and let it cool completely.
- In a large bowl, combine the Radish & Vegetables: Korean radish, Napa cabbage, green onions, and Asian pear.
- In a separate large bowl, prepare the Brine. Dissolve the sea salt and sugar in 8 cups of Water. Add the garlic and ginger.
- Add the cooled sweet rice paste to the brine and stir well to combine.
- Pour the brine over the radish and vegetable mixture, ensuring everything is submerged.
- Transfer the Dongchimi to a clean glass jar or container. Press down gently to release any trapped air.
- Leave the container at room temperature for 2-3 days, or until it starts to ferment and develop a slightly sour taste. Taste daily to monitor the fermentation.
- Once the desired level of fermentation is achieved, transfer the Dongchimi to the refrigerator to slow down the fermentation process. It will continue to ferment slowly in the refrigerator and can be stored for up to 2 weeks.
