Pear and Apple Mul (Water) Kimchi.
You can have Pear and Apple Mul (Water) Kimchi using 10 ingredients and 10 steps. Here is how you cook that.
Table of Contents :
Ingredients of Pear and Apple Mul (Water) Kimchi
- You need of Asian pear.
- It’s of Apple.
- Prepare of Cucumber.
- Prepare of Garlic.
- Prepare of Sliced ginger.
- Prepare of Salt.
- Prepare of ● Water.
- You need of Joshinko (or mochiko).
- Prepare of ● Sugar.
- It’s of Rock salt (or regular salt).
Pear and Apple Mul (Water) Kimchi instructions
- 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..
- 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..
- Cut the cucumber into large, bite-sized pieces and lightly sprinkle with salt. Let sit for 15-20 minutes until it begins to dehydrate..
- Peel the pear and leave the skin on the apple, and chop into 1 cm-thick wedges. This is mild kimchi loaded with fruit..
- Take the dehydrated cucumber, pear, and apple and add to the brine from Step 2. Adjust the amount of salt. If it's too salty, add some water..
- [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..
- 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.
- Eggplant and cucumber mul kimchi https://cookpad.com/us/recipes/153613-eggplant-and-cucumber-mul-water-kimchi.