. . "A new type of kimchi that became popular was the dongchimi, which consisted of pickled radish in salt water and also contained the soup from pickling.[6] A medical journal from this time period listed the vegetables that were mainly used to make kimchi, such as cucumber, wax gourd, garlic chives, curled mallow, lettuce, green onion, and radish.[7] By the early period of the Joseon Dynasty (1400~15" . .