Recipe: Perfect Eggplant and Cucumber Mul (Water) Kimchi

Eggplant and Cucumber Mul (Water) Kimchi. Fruits go great in mul kimchi. If it's too salty, add some water. I've been told that traditionally it was made with the leftover water from washing rice.

When the water starts boiling, put the eggplants on the steamer rack and cover. Take out the steamed eggplant and transfer to a cutting board. Make kimchi: Add the radish (with its kosher salty brine), to the basin with the cabbage. You can cook Eggplant and Cucumber Mul (Water) Kimchi using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Eggplant and Cucumber Mul (Water) Kimchi

1. Prepare of Eggplant.
2. Prepare of Cucumbers.
3. Prepare of Apple.
4. Prepare of Garlic.
5. Prepare of Sliced ginger.
6. It's of Red chili peppers (sliced into rounds).
7. It's of Salt.
8. You need of ● Water.
9. Prepare of Joshinko (or mochiko).
10. It's of ● Sugar.
11. Prepare of Rock salt (or regular salt).

Add the cucumber, onion, green onion, green chili pepper, red chili pepper, apple, pear, garlic, and ginger, and mix everything together with your hands. 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. Cook until the eggplant is easily pierced with chopstick with no resistance. Do not overcook as it will turn mushy.

Eggplant 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 eggplant and cucumbers into sticks and apply salt (about 1/2 teaspoon to each). For details on how to prepare eggplant, refer to https://cookpad.com/us/recipes/147048-technique-for-preparing-delicious-eggplant.
4. Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi..
5. Take the dehydrated eggplant and cucumber, the apple, and red chili peppers 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. Daikon radish and pear mul kimchi https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi.

Make the sauce by combining the sauce ingredients. Nabak Kimchi - Spring Water (Mul) Kimchi. As you may know, Korean food is traditionally served all together, in one table setting. Another common Mul Kimchi (water kimchi) is Dong-chi-mi. Dong-chi-mi is a simpler Mul Kimchi with clear broth and only radish as a main ingredient.