Dongchimi

Dongchimi (동치미) is a variety of kimchi, a traditional Korean fermented food. It is a radish kimchi made with Korean radish (mu), napa cabbage, green onions, garlic, ginger, Korean pear, and chili peppers, fermented in a clear, watery brine. Unlike many other kimchi varieties, dongchimi is not heavily spiced, and the fermentation process creates a refreshing, slightly fizzy, and subtly sweet and savory flavor.

Dongchimi is typically consumed during the winter months and is especially popular as a palate cleanser after eating richer dishes. It's often served cold, and the brine itself is enjoyed as a beverage. The clear brine is also used as the base for dongchimi guksu (noodles in dongchimi broth).

The name "dongchimi" derives from the Korean words "dong" (winter) and "chimi" (kimchi), literally translating to "winter kimchi." It is considered a relatively mild kimchi compared to other spicier variations. The fermentation process can vary, influencing the final flavor and texture of the dongchimi.