Radish and Pear Mul (Water) Kimchi.
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, radish and pear mul (water) kimchi. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Radish and Pear Mul (Water) Kimchi is one of the most popular of current trending meals in the world. It is easy, it's quick, it tastes yummy. It's appreciated by millions every day. Radish and Pear Mul (Water) Kimchi is something which I've loved my whole life. They're nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have radish and pear mul (water) kimchi using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Radish and Pear Mul (Water) Kimchi:
- {Prepare 20 of cm Daikon (white radish).
- {Take 2/3 of Carrot.
- {Make ready 4 of leaves Cabbage.
- {Get 1 of Cucumber.
- {Prepare 1/2 of Asian pear.
- {Prepare 1/3 of Lemon.
- {Prepare 1 of as many you like Red chili peppers (sliced into rounds).
- {Prepare 4 clove of Garlic.
- {Take 4 slice of Sliced ginger.
- {Take 1 tbsp of Rock salt (or regular salt).
- {Get 2 tsp of Sugar.
- {Make ready 3 of cm Kombu for dashi stock.
- {Take 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.
So that is going to wrap this up with this exceptional food radish and pear mul (water) kimchi recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!