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Eggplant and Cucumber Mul (Water) Kimchi

Steps Cook Recipes Eggplant and Cucumber Mul (Water) Kimchi using 11 ingredients and 10 steps

Eggplant and Cucumber Mul (Water) Kimchi - - When you have a passion for cooking and also you spend a number of time in your kitchen, then most probably you've a substantial amount of recipes readily available. Some cooks have an orderly organization system and a few do not. If you find yourself usually shuffling by way of mounds of recipes and not discovering what you're on the lookout for, then you want to do some organizing.

Eggplant and Cucumber Mul (Water) Kimchi

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

Ingredients cook Eggplant and Cucumber Mul (Water) Kimchi

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

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.

  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.

Eggplant and Cucumber Mul (Water) Kimchi - Thank you and good luck