Eggplant and Cucumber Mul (Water) Kimchi
Eggplant and Cucumber Mul (Water) Kimchi

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant and cucumber mul (water) kimchi. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eggplant and Cucumber Mul (Water) Kimchi is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Eggplant and Cucumber Mul (Water) Kimchi is something which I have loved my whole life.

Korean Water Kimchi (Mul Kimchi) is a wonderfully cooling summer kimchi made with radishes in slightly sweet brine. WATER KIMCHI may not really sound appetizing but it is absolutely refreshing and delicious. And it's quite simple to make.

To begin with this recipe, we have to prepare a few components. You can cook eggplant and cucumber mul (water) kimchi using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Eggplant and Cucumber Mul (Water) Kimchi:
  1. Prepare 3 Eggplant
  2. Make ready 2 Cucumbers
  3. Make ready 1/4 Apple
  4. Make ready 1/2 clove Garlic
  5. Take 3 slice Sliced ginger
  6. Get 1 tsp Red chili peppers (sliced into rounds)
  7. Get 1 tsp Salt
  8. Get 350 ml ● Water
  9. Make ready 1 tsp Joshinko (or mochiko)
  10. Take 1 tsp ● Sugar
  11. Prepare 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 made with the leftover water from washing rice. People would use it for cooking rather than waste it. Pour into the jar of yelomu kimchi and mix well. *tip: You can use boiled but cooled down water.

Instructions to make Eggplant and Cucumber Mul (Water) Kimchi:
  1. 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.
  2. 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.
  3. Cut the eggplant and cucumbers into sticks and apply salt (about 1/2 teaspoon to each). For details on how to prepare eggplant, refer to - - https://cookpad.com/us/recipes/147048-technique-for-preparing-delicious-eggplant
  4. Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi.
  5. Take the dehydrated eggplant and cucumber, the apple, and red chili peppers and add to the brine from Step 2. Adjust the amount of salt. If it's too salty, add some water.
  6. [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.
  7. 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.
  8. [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.
  9. [Using leftovers] Tomato mul kimchi using leftover juice - - https://cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi
  10. Daikon radish and pear mul kimchi - - https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi

You can eat it right away, but if you prefer it fermented keep the jar at room temperature for a couple. While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly. Quarter cabbage from top to bottom and remove the solid mass at the root end. Nabak Kimchi is a type of traditional Korean Mul Kimchi (water kimchi: kimchi in drinkable broth). The name "nabak" originates from a word It usually includes radish and napa cabbages along with other secondary ingredients like minari (water dropworts), chili peppers, cucumbers and carrots.

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