사이다 없이도 탄산이 톡톡｜보리밥 넣어 여름 동치미 담그는법

This sparkling summer dongchimi gets its fizzy kick naturally — no soda needed. In summer, I make small batches so nothing goes to waste, down to the last drop of broth. Korean radish and cucumber are salted until crisp, then pear and barley rice are blended in for natural sweetness and depth. The barley rice (rice cooked with barley) is the real trick — as the dongchimi ferments, it develops a soda-like fizz all on its own. No sugar here either; the pear alone gives it a clean, natural sweetness. Enjoy it chilled on its own, or mix it into naengmyeon broth for an extra refreshing kick. Let it sit at room temperature (somewhere cool) for 8-10 hours, then refrigerate. It starts tasting ready around day 5, and by about a week, that signature fizz kicks in. If the broth tastes too salty once it's ready, just add a splash of water to taste. [Ingredients] Korean radish 900g (about 2 lbs), 1 cucumber, 1/2 onion, 1/2 pear, 1/2 cup cooked barley rice 3-4 garlic cloves, a small piece of ginger (about the size of 1 garlic clove) A few Korean green chili peppers (asak-i gochu), 1-2 red chili peppers, a few stalks of green onion 2 tbsp coarse sea salt (for salting), 1 tbsp fine salt (for the brine) 1/2 tbsp sodium saccharin (Korean "New Sugar" sweetener), a splash of soju 1L water + a little extra water for blending ※ The barley rice is just rice cooked with barley mixed in. ※ Remove the seeds from the center of the cucumber so it stays crisp longer. ※ Adjust the sodium saccharin to taste for sweetness. #dongchimi #summerdongchimi #waterkimchi