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dongchimi

Finished dongchimi in a bowl with chonggakmu tops and Korean peppers for garnish. The broth is milky after fermenting and so sour! It's very refreshing. While not what I would consider spicy hot, it is mouth-tingling from the garlic and peppers and gives the sensation of almost effervescence.

 

Kerri

 

Maangchi's recipe is HERE.

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Taken on May 25, 2012