Baku Kitchen! An independent reference of traditional food

Dongchimi

동치미

Whole radishes fermented in cold salty water, the tangy brine drunk as well

South Korea Fermented & pickled Winter Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A winter kimchi buried in jars before the ground froze; its cold brine traditionally forms the broth for northern naengmyeon.

Frequently asked questions

What is Dongchimi?

Dongchimi is a fermented & pickled from South Korea: whole radishes fermented in cold salty water, the tangy brine drunk as well. A winter kimchi buried in jars before the ground froze; its cold brine traditionally forms the broth for northern naengmyeon.

Made with

vegetables

Cooked

fermentedpickled

Eaten at

Winter

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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