300gKorean pear/ nashi or bosc pear, peeled and seeded (11 ounces)
150gred apple(royal gala or fuji), core removed (5.3 ounces)
50gonion, peeled (1.8 ounces)
20ggarlic, peeled (0.7 ounces)
15gginger, peeled (0.5 ounces)
Wash the radish thoroughly and peel the skin. Slice them into 5cm / 2 inch sticks and place them into a mixing bowl. Add 2 Tbsp coarse sea salt and 2 Tbsp sugar then gently mix them well. Rest it for 30 mins allowing the radish to soften.
Rinse the radish under cold running water a few times to remove any residue salt and sugar. Drain away excess water on a sieve for 5 mins.
Place the radish, green onion and chilies (if adding) into the kimchi container. As an indicator, I used a 5 L container and it was only half full.
Blend the kimchi brine ingredients in a mixer or food processor until pureed. Strain the pureed kimchi brine through the cheese cloth / muslin cloth and catch any liquid that comes out of it into the kimchi container (from step 3). Squeeze out all the juice from the cloth into the kimchi container. Discard any chunky leftovers.
Close the kimchi container and leave it at room temperature for 18 hrs to 24 hrs depending on your room temperature, then move it to the fridge. You can start eating it from 48 hrs to 72 hrs after making it. (You may notice some bubbles in the broth. That means it’s fermenting well.) Dongchimi should be good for 3 to 4 weeks when refrigerated. If you don’t mind the sour taste you can keep it even longer.