| 词条 | Dongchimi |
| 释义 |
| name = Dongchimi | image = Korean-Dongchimi-01.jpg | image_size = 250px | caption = Dongchimi served as banchan | alternate_name = | country = Korea | region = | creator = | course = | type = Kimchi | served = Cold | main_ingredient = Korean radish, napa cabbage, scallions, green chilli, ginger, pear | variations = | calories = | other = }}{{Infobox Korean name |hangul=동치미 |hanja=冬치미 |rr=dongchimi |mr=tongchi'mi |}}Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.[1] Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.[2] The clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made with dongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.[3] IngredientsRadish is the most important ingredient in dongchimi. Whole green or red peppers can be added as decoration but are not required. Leaf mustard, garlics, gingers and leeks, as well as other salted ingredients may be included.[4]Types
Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer.[6] It is a local specialty of South Jeolla province.
Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.[7] There are many other variations depending on region and personal taste. See also
References1. ^Dongchimi (Radish Liquid Kimchi) 2. ^{{ko icon}} [https://archive.is/20120630051853/http://www.geoedu.snu.ac.kr/ryujm/zb41/zboard.php?id=codic&page=10&select_arrange=headnum&desc=asc&category=&sn=off&ss=on&sc=on&keyword=&sn1=&divpage=1 주말 매거진: 김치, 8道 8味] originally from Chosun Ilbo 2003-10-09 10:50 3. ^{{ko icon}} Ibuk cuisine (이북음식) from 전통항토음식문화연구원 4. ^{{cite web |url=http://www.hanbitcook.co.kr/hanbitcook/cooks/hanvit_cookmake_007.html |title=Archived copy |accessdate=2008-01-21 |deadurl=yes |archiveurl=https://web.archive.org/web/20070304114450/http://hanbitcook.co.kr/hanbitcook/cooks/hanvit_cookmake_007.html |archivedate=2007-03-04 |df= }} (Kor) 5. ^{{cite web|url=http://100.naver.com/100.nhn?docid=800900 |title= Baechu dongchimi (배추동치미) |publisher=Doosan Encyclopedia |language=Korean}} 6. ^{{cite web|url=http://100.naver.com/100.nhn?docid=800823 |title=Daenamu dongchimi (대나무동치미) |publisher=Doosan Encyclopedia |language=Korean}} 7. ^{{cite web|url=http://100.naver.com/100.nhn?docid=802590 |title=Gungjung dongchimi (궁중동치미) |publisher=Doosan Encyclopedia |language=Korean}} External links{{Commons category}}
2 : Kimchi|Cold soups |
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