Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, pear and apple mul (water) kimchi. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pear and Apple Mul (Water) Kimchi is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Pear and Apple Mul (Water) Kimchi is something which I’ve loved my entire life. They are nice and they look wonderful.
Summer is coming and I need some cold noodle broth! It is perfect one with sweet & sour taste. Korean Water Kimchi (Mul Kimchi) is a wonderfully cooling summer kimchi made with radishes in slightly sweet brine.
To begin with this particular recipe, we must first prepare a few components. You can have pear and apple mul (water) kimchi using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pear and Apple Mul (Water) Kimchi:
- Get 1/2 Asian pear
- Prepare 1/2 Apple
- Prepare 1 Cucumber
- Take 1/2 clove Garlic
- Take 3 slice Sliced ginger
- Take 1/2 tsp Salt
- Get 350 ml ● Water
- Get 1 tsp Joshinko (or mochiko)
- Prepare 1 tsp ● Sugar
- Make ready 1 tsp Rock salt (or regular salt)
This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was. I'm new to Kimchi-making, so I have yet to try Maangchi's version, as well as the Apple and Asian Pear one. The latter appeals to me because it would be using less processed foods (the rice flour and sugar) and using more natural foods (apple & pear).
Steps to make Pear and Apple Mul (Water) Kimchi:
- Thinly slice the garlic and ginger. You can actually cut them however you like, but don't grate them or they will cloud up the brine.
- Put all of the ● ingredients into a pot and turn on the heat. Mix them together well, and when it starts to simmer, turn off the heat. Once it has cooled, add the garlic and ginger.
- Cut the cucumber into large, bite-sized pieces and lightly sprinkle with salt. Let sit for 15-20 minutes until it begins to dehydrate.
- Peel the pear and leave the skin on the apple, and chop into 1 cm-thick wedges. This is mild kimchi loaded with fruit.
- Take the dehydrated cucumber, pear, and apple and add to the brine from Step 2. Adjust the amount of salt. If it's too salty, add some water.
- [Fermenting] Transfer to a container and leave at room temperature for about 2 hours to half a day in summer, 2-3 days in spring or fall, or 4-5 days in winter. Then store it in the refrigerator.
- As it ferments, the color of the vegetables will change and it will become thicker and more acidic. Decide when you want to eat it and enjoy.
- [Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body. It has about 20 times more lactobacillus as nukazuke pickles.
- [Using leftovers] Tomato mul kimchi using leftover juice - - https://cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi
- Eggplant and cucumber mul kimchi - - https://cookpad.com/us/recipes/153613-eggplant-and-cucumber-mul-water-kimchi
Nabak kimchi is a type of water kimchi that's made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing! The addition of Korean pear is traditional, but an apple is also commonly used. The fruit gives the kimchi a slight fruity sweetness. Another common Mul Kimchi (water kimchi) is Dong-chi-mi.
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