Radish and Pear Mul (Water) Kimchi
Steps Making Recipes Radish and Pear Mul (Water) Kimchi using 13 ingredients and 11 steps
Radish and Pear Mul (Water) Kimchi - - When you have a ardour for cooking and you spend lots of time in your kitchen, then most definitely you will have a considerable amount of recipes available. Some cooks have an orderly group system and some don't. If you find yourself usually shuffling by means of mounds of recipes and never finding what you're on the lookout for, then you must do some organizing.
You can cook Radish and Pear Mul (Water) Kimchi using 13 ingredients and 11 steps. Here is how you achieve that.
Ingredients make Radish and Pear Mul (Water) Kimchi
- You need 20 cm Daikon (white radish).
- It's 2/3 Carrot.
- Prepare 4 leaves Cabbage.
- You need 1 Cucumber.
- Prepare 1/2 Asian pear.
- You need 1/3 Lemon.
- You need 1 as many you like Red chili peppers (sliced into rounds).
- You need 4 clove Garlic.
- Prepare 4 slice Sliced ginger.
- It's 1 tbsp Rock salt (or regular salt).
- It's 2 tsp Sugar.
- Prepare 3 cm Kombu for dashi stock.
- Prepare 800 ml Mineral water (spring water, etc).
Radish and Pear Mul (Water) Kimchi step by step
- 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..
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Radish and Pear Mul (Water) Kimchi - Thank you and good luck