Radish and Pear Mul (Water) Kimchi.
Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, radish and pear mul (water) kimchi. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Radish and Pear Mul (Water) Kimchi is one of the most popular of current trending meals on earth. It is easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Radish and Pear Mul (Water) Kimchi is something that I've loved my entire life.
To get started with this recipe, we must prepare a few components. You can have radish and pear mul (water) kimchi using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Radish and Pear Mul (Water) Kimchi:
- {Get 20 of cm Daikon (white radish).
- {Take 2/3 of Carrot.
- {Make ready 4 of leaves Cabbage.
- {Prepare 1 of Cucumber.
- {Get 1/2 of Asian pear.
- {Get 1/3 of Lemon.
- {Make ready 1 of as many you like Red chili peppers (sliced into rounds).
- {Take 4 clove of Garlic.
- {Take 4 slice of Sliced ginger.
- {Prepare 1 tbsp of Rock salt (or regular salt).
- {Make ready 2 tsp of Sugar.
- {Take 3 of cm Kombu for dashi stock.
- {Get 800 ml of Mineral water (spring water, etc).
Instructions to make Radish and Pear Mul (Water) Kimchi:
- Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly. Finely julienne the garlic and ginger..
- Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance..
- Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate. The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine.
- Combine the chili pepper slices, garlic, ginger, sugar to help the fermentation, lemon, kombu for dashi stock, and mineral water, and mix together well..
- Once you've adjusted the salt level, transfer it 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.
- Daikon radish and cucumber mul kimchi https://cookpad.com/us/recipes/153861-daikon-radish-and-cucumber-mul-water-kimchi.
- Quick mul kimchi instant pickles https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles.
- Mul kimchi with naengmyun noodles is super delicious. https://cookpad.com/us/recipes/152409-koreanchinese-chilled-noodles.
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