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

Daikon Radish and Cucumber Mul (Water) Kimchi. 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.

While I like the pleasant, crisp crunch of traditionally prepared radish kimchi, I prefer the visual appeal of thinly sliced disks of daikon radish packed in a jar and covered in the vivid red. Let stand at room temperature for. Water or Mul Kimchi is best served COLD straight from the fridge. You can have 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. It's 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. Prepare of Garlic.
6. It's of Sliced ginger.
7. You need of Red chili peppers (sliced into rounds).
8. You need of Rock salt (or regular salt).
9. Prepare of ● Water.
10. It's of Joshinko (or mochiko).
11. You need of ● Sugar.

Dongchimi (동치미) is a mild water-based kimchi. It's typically made in late fall with a small variety of white radish called dongchimi mu during kimjang (kimchi making season) and eaten during winter. The word dongchimi means "winter water kimchi". I've been told that traditionally it was made with the leftover water from washing rice.

Daikon Radish and Cucumber 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 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.

Wash the radishes in cold water with a sponge to remove any dirt. Put ⅓ cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly. Put the salted radish into the glass jar. Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무).