Water kimchi is a sour-sweet-salty soup that you can easily make at home.

I was surprised to find that Korean cuisine offers many kinds of kimchi, from soy sauce based to the well-known blisteringly spicy. My favorite kind of kimchi isn’t the hot and spicy cabbage kimchi…it’s a water-based kimchi that I can make at home, in a ziploc container. It’s really simple — basically chop vegetables and wait — and it makes a wicked base for soup. I love the crunchy daikon radish and the vinegar-like tang of the broth.

Dongchimi is traditionally a winter dish, and served cold as a side.  However I like it in summer, well-chilled, on its own.  As I’ll show you later on, it can provide the broth for a North Korean icy noodle dish called naengmyun.

The recipe I’ve concocted serves 4-6, so it’s just enough for one family-sized meal. This is my first attempt at a video recipe, so tips are well-appreciated.  Go to YouTube and check it out:  How to Make Donchimi or Water Kimchi