The requirements for dongchimi is pretty straightforward: radish, korean pear, ginger, garlic cloves, red chili peppers, and green onion. The radish is primarily fermented in a water-based brine and this brine, in turn, is used as part of many of the known Korean dishes such as naengmyeon.
Like many other Korean dishes, dongchimi was derived from two words — ‘dong’ for ‘winter’ and ‘chimi’ for kimchi — hence, dongchimi is literally translated as ‘winter kimchi’ as this is usually made before winter begins. It’s a good accompaniment to almost anything, sometimes it’s also good to munch on it on its own. This is not a spicy kimchi, but you can add a few red chilies if you need that Korean spice.
If you don’t have time to make this super easy kimchi, you can opt for the packaged version which can be found in.
More info about kimchi in general:
https://en.wikipedia.org/wiki/Kimchi
Another popular Korean dish:
https://thisiskoreatours.com/wp-admin/post.php?post=17902&action=edit
https://blog.naver.com/storm3223/220589230041
