Easy Way to Prepare Appetizing Eggplant and Cucumber Mul (Water) Kimchi

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Eggplant and Cucumber Mul (Water) Kimchi. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Eggplant and Cucumber Mul (Water) Kimchi Recipe. 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.

You can cook Eggplant and Cucumber Mul (Water) Kimchi using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Eggplant and Cucumber Mul (Water) Kimchi

1. Take 3 of Eggplant.
2. Make ready 2 of Cucumbers.
3. Make ready 1/4 of Apple.
4. Take 1/2 clove of Garlic.
5. Take 3 slice of Sliced ginger.
6. Take 1 tsp of Red chili peppers (sliced into rounds).
7. Take 1 tsp of Salt.
8. Make ready 350 ml of ● Water.
9. Make ready 1 tsp of Joshinko (or mochiko).
10. Take 1 tsp of ● Sugar.
11. It’s 1 tsp of Rock salt (or regular salt).

During the hot days, this Mul kimchi will taste great and cool you down.Koreans eat kimchi—a garlicky, chile-laden pickle—at almost every meal.Traditionally, kimchi needs days, even weeks, to ferment, but David Chang's ki.Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top.

Eggplant and Cucumber Mul (Water) Kimchi step by step

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.

1. Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi..
2. 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..
3. [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..
4. 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..
5. [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..
6. [Using leftovers] Tomato mul kimchi using leftover juice

https://cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi.

1. Daikon radish and pear mul kimchi

https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi.

Red pepper powder is available at Asian/Korean markets.The only ingredient should be red.Water kimchi is a refreshing side dish for the summer.

Kimchi is typically red, high in sodium, and very strong tasting.Some people find it too strong and salty.It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.Water (mul) kimchi is a fermented water based kimchi that is refreshing and tangy with effervescence.Plant based, gluten free, dairy free and delicious.