作法
- 小蘿蔔洗淨修整，鮮嫩的綠葉莖部可保留。較大的蘿蔔對切。
- 蘿蔔抹上 60 克鹽靜置 4 小時，會釋出水分。
- 倒掉水分。蘿蔔與大蒜、薑片、梨片、辣椒及青蔥段一同緊密填入乾淨玻璃瓶。
- 剩下 40 克鹽、糖、醃蝦與米醋與 2 公升水混合，攪拌至鹽完全溶解。
- 鹽水倒入瓶中蓋過蘿蔔。以小盤或發酵壓重壓住確保蘿蔔完全沒入鹽水。
- 蓋好於室溫靜置 2 天，再放入冷藏。約一週後最佳賞味。鹽水應略微混濁、微酸清爽。整顆蘿蔔配青蔥片享用；鹽水可在餐後當作開胃消化飲品飲用。
Common questions
Can 蘿蔔水泡菜（Dongchimi） be made ahead?
蘿蔔水泡菜（Dongchimi） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 蘿蔔水泡菜（Dongchimi） spicy?
蘿蔔水泡菜（Dongchimi） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蘿蔔水泡菜（Dongchimi） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蘿蔔水泡菜（Dongchimi） to make at home?
蘿蔔水泡菜（Dongchimi） sits at intermediate difficulty — total time about 30 minutes. The ingredients are not unusual but the timing requires attention.
Can 蘿蔔水泡菜（Dongchimi） be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蘿蔔水泡菜是韓式泡菜中最清爽的一種—鹽水本身就是珍饈，冷藏後盛在小碗中作為清口湯品。這道菜在韓國最常與冬季飲食相關（「Dong」即「冬」之意）；鹽水也常於餐後作為消化飲品飲用。韓國農曆新年傳統便包含飲用蘿蔔水泡菜湯。這道菜以韓國傳統名菜的身分傳入平壤，至今仍是北韓泡菜餐桌上的常駐品。
