Recipe of Favorite Pear and Apple Mul (Water) Kimchi

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Pear and Apple Mul (Water) Kimchi. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Pear and Apple Mul (Water) Kimchi Recipe. Korean Water Kimchi (Mul Kimchi) is a wonderfully cooling summer kimchi made with radishes in slightly sweet brine. Blend the apple and pear with one cup of water in a Food Processor or Blender and then add to the cabbage.

You can cook Pear and Apple Mul (Water) Kimchi using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pear and Apple Mul (Water) Kimchi

1. Prepare 1/2 of Asian pear.
2. It’s 1/2 of Apple.
3. Take 1 of Cucumber.
4. It’s 1/2 clove of Garlic.
5. Take 3 slice of Sliced ginger.
6. Take 1/2 tsp of Salt.
7. It’s 350 ml of ● Water.
8. Take 1 tsp of Joshinko (or mochiko).
9. Take 1 tsp of ● Sugar.
10. You need 1 tsp of Rock salt (or regular salt).

This is a recipe using a cloudy white mul kimchi juice.I've been told that traditionally it was.I'm new to Kimchi-making, so I have yet to try Maangchi's version, as well as the Apple and Asian Pear one.The latter appeals to me because it would be using less processed foods (the rice flour and sugar) and using more natural foods (apple & pear).

Pear and Apple Mul (Water) Kimchi instructions

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 cucumber into large, bite-sized pieces and lightly sprinkle with salt. Let sit for 15-20 minutes until it begins to dehydrate..
4. Peel the pear and leave the skin on the apple, and chop into 1 cm-thick wedges. This is mild kimchi loaded with fruit..
5. 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..
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.

1. Eggplant and cucumber mul kimchi

https://cookpad.com/us/recipes/153613-eggplant-and-cucumber-mul-water-kimchi.

During the hot days, this Mul kimchi will taste great and cool you down.Water (mul) kimchi is a fermented water based kimchi that is refreshing and tangy with effervescence.Plant based, gluten free, dairy free and Great recipe for Pear and Apple Mul (Water) Kimchi.

Nabak kimchi is a type of water kimchi that's made with thinly sliced radish squares and other vegetables.It is easy to make, yet deliciously refreshing!The addition of Korean pear is traditional, but an apple is also commonly used.The fruit gives the kimchi a slight fruity sweetness.This light and refreshing radish water kimchi is a perfect kimchi for your spring and summer The kimchi is often prepared in late (Korean) fall or early winter using radishes harvested in fall.