Donchimi (Winter)

Basic Info:

Dongchimi is a variety of kimchi made of daikon, cabbage, scallions, green chili, and ginger. It is made by soaking the ingredients in brine during winter. Dongchimi is different from other types of kimchi, because it is stored in water and it is like a soup. Dongchimi originated in Pyongyang and it is similar to all other variations of kimchi in the way that dongchimi was a great way to keep vegetables fresh for a long time.

History:

Spicy Dongchimi

During the Chosun dynasty, the records show that there were no red peppers in Korea yet. Therefore, dongchimi is a prime example of a salt-seasoned kimchi that was made before red pepper came to Korea. This also shows how trade between Korea and foreign countries allowed Korea to develop a large portion of its traditional food, because most of them used red peppers as the main ingredient. Dongchimi are still popular today, and it is one of the common types of kimchi that you can find in modern day Korea.

Purpose:

Dongchimi was usually eaten with other Korean foods, because it helped with digestion. It is also said that dongchimi helped soothe sulfur poisoning during winter times, when Koreans used coals to heat up their houses. People also ate dongchimi when they were sick, because it provided them with vitamins, which helped them recover faster. Dongchimi was not only a delicious food for Koreans, but it also had many medical uses.

CCOT:

One thing that changed over time is that back in the old days, dongchimi was mostly eaten in winter time, but in modern day, it is eaten during summer time to endure the heat.

Experience:

Dongchimi was cool, spicy and fresh for me. Unlike other side dishes, I think that dongchimi is nutritious enough to be a meal on its own. However, I strongly recommend that you eat dongchimi with greasy and warm foods, because it really improves the overall taste of the meal.