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Dongchimi
''Dongchimi'' is a variety of kimchi consisting of radish, baechu (hangul: 배추), scallions, fermented green chili, ginger, bae (hangul 배: 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.〔 (Dongchimi (Radish Liquid Kimchi) )〕
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.〔 (주말 매거진: 김치, 8道 8味 ) originally from Chosun Ilbo 2003-10-09 10:50〕
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.〔 (''Ibuk cuisine'' (이북음식) ) from 전통항토음식문화연구원〕
==Ingredients==
Radish 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.〔http://www.hanbitcook.co.kr/hanbitcook/cooks/hanvit_cookmake_007.html (Kor)〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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