Recipe: Tasty Daikon Radish and Cucumber Mul (Water) Kimchi

Delicious, fresh and tasty.

Daikon Radish and Cucumber Mul (Water) Kimchi.

Daikon Radish and Cucumber Mul (Water) Kimchi You can cook Daikon Radish and Cucumber Mul (Water) Kimchi using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Daikon Radish and Cucumber Mul (Water) Kimchi

  1. Prepare of cm Daikon radish.
  2. You need of Cucumber.
  3. Prepare of Apple.
  4. You need of as many (to taste) Red and yellow bell peppers.
  5. It's of Garlic.
  6. Prepare of Sliced ginger.
  7. You need of Red chili peppers (sliced into rounds).
  8. It's of Rock salt (or regular salt).
  9. It's of ● Water.
  10. It's of Joshinko (or mochiko).
  11. You need of ● Sugar.

Daikon Radish 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 cucumber and daikon radish into thick slices and lightly apply salt (rock salt). Wait 15-20 minutes. Save the the juice to use in the brine, as well..
  4. Peel the apple and slice into 5 mm thick wedges. Cut the bell peppers into 1 cm wide strips. The fresh aroma of the peppers goes great with this dish..
  5. Take the vegetables from Step 3, plus the apples, bell peppers, and chili pepper and add to the brine from Step 2, adjusting the amount of salt as needed. 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. This is the perfect time for consuming it, but with my family, it's already gone by then..
  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. Quick instant mul kimchi pickles https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles.