Photographer's Note

Dongchimi is a variety of kimchi consisting of radish, baechu (hangul 배추, Chinese cabbage), spring onions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. Just like the term comprising dong (hangul 동 :hanja 冬 :literally "winter") and chimi (hangul 치미, ancient term of kimchi), this kimchi is traditionally consumed during the winter season.[1]

Dongchimi is also fermented as other varieties of kimchi, but its maturing period is relatively short (2~3 days). Korean people sometimes make dongchimi right before gimjang cheol (hangul 김장철, a season to make kimchi, usually in last autumn) comes. Especially ibuk jibang (hangul 이북지방: referring to Hamgyeong-do, Pyeongan-do in North Korea) is famous for its dongchimi.[2]

With its cool and clear brine, dongchimi is used as a soup for making dongchimi guksu (동치미국수 Korean cold noodle soup made with dongchimi), and naengmyeon (냉면, Korean cold noodle soup), or served when people eat tteok (떡, Korean rice cake) or steamed sweet potato.

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Photo Information
  • Copyright: Infinite jang (jang) Gold Star Critiquer/Silver Note Writer [C: 51 W: 0 N: 32] (1300)
  • Genre: Places
  • Medium: Color
  • Date Taken: 2007-11-14
  • Categories: Food
  • Camera: NIKON-4300
  • Exposure: f/2.9, 1/15 seconds
  • More Photo Info: view
  • Photo Version: Original Version
  • Date Submitted: 2007-11-14 1:12
Viewed: 3618
Points: 5
Additional Photos by Infinite jang (jang) Gold Star Critiquer/Silver Note Writer [C: 51 W: 0 N: 32] (1300)
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