Korean White Radish Kimchi (Dongchimi)

A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.

Ingredients:

8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces
6 Tbsp sea salt
4 Tbsp sugar
4 cloves of garlic, peeled and thinly sliced
3-4 green onions, sliced into 2 inch pieces
10 cups of water (about 2 quarts)
Carrots, chili peppers, or Asian pears (optional)

Preparation:

Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
Add liquid to salted radishes, garlic, green onions, and any other vegetables you are using. Let stand for 1-2 days at room temp.
When broth has achieved a tart, vinegary flavor, store in refrigerator.
To serve, ladle vegetables and generous amount of broth into a cup or small bowl.(Serves 12)

*It's best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.

From about.com