Tongchimi (radish pickled in salt water) is a kind of Korean kimchi which is prepared in winter.
Unlike other kinds of kimchi which is made of large amounts of various seasonings, it is made of less seasonings and a large amount of salt water.
Pear, ginger, balsam pear, pomegranate’s apple and honey are used as flavourings to further improve the taste of water.
It is made by putting whole radishes in a large earthenware jar together with various seasonings and tightly sealing the cap until fermentation. It tastes refreshing and smells sweet.
Korean families exert themselves to make tongchimi, as well as other kinds of kimchi.
Kimchi factories produce tongchimi in an industrial way.