How to Cook Tasty Pear and Apple Mul (Water) Kimchi

Pear and Apple Mul (Water) Kimchi. This is mild kimchi loaded with fruit. Make kimchi: Add the radish (with its kosher salty brine), to the basin with the cabbage. Add the cucumber, onion, green onion, green chili pepper, red chili pepper, apple, pear, garlic, and ginger, and mix everything together with your hands.

Finely julienne the garlic and ginger. Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. You can have 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 of Asian pear.
2. Prepare of Apple.
3. Prepare of Cucumber.
4. It's of Garlic.
5. You need of Sliced ginger.
6. Prepare of Salt.
7. It's of ● Water.
8. It's of Joshinko (or mochiko).
9. Prepare of ● Sugar.
10. You need of Rock salt (or regular salt).

Serve cold with the red pepper garnish. Nabak Kimchi is a mild water kimchi made with radish, cabbage, minari (mugwort) and sometimes fruits like pear or apple. The kimchi is supposed to be eaten within a short time because it's just not good once it over ripens and really sours - unlike the traditional Baechu Kimchi which can be kept for many months to ever years. The addition of Korean pear is traditional, but an apple is also commonly used.

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

The fruit gives the kimchi a slight fruity sweetness. Minari (water dropwort), which is a crisp herb with a distinct taste, is also traditional and adds a delicately pleasant flavor to the kimchi. Have you tried this nabak kimchi recipe? Water Kimchi (Mul Kimchi) ingredients Place all of the ingredients in container in no particular order but would be good to have the bigger items like pear and onion at the bottom. Place the pear (or apple), garlic, ginger and optional onion in the blender.