Radish and Pear Mul (Water) Kimchi
Radish and Pear Mul (Water) Kimchi

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, radish and pear mul (water) kimchi. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Radish and Pear Mul (Water) Kimchi is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Radish and Pear Mul (Water) Kimchi is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook radish and pear mul (water) kimchi using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Radish and Pear Mul (Water) Kimchi:
  1. Take 20 cm Daikon (white radish)
  2. Prepare 2/3 Carrot
  3. Prepare 4 leaves Cabbage
  4. Make ready 1 Cucumber
  5. Take 1/2 Asian pear
  6. Make ready 1/3 Lemon
  7. Make ready 1 as many you like Red chili peppers (sliced into rounds)
  8. Take 4 clove Garlic
  9. Make ready 4 slice Sliced ginger
  10. Prepare 1 tbsp Rock salt (or regular salt)
  11. Make ready 2 tsp Sugar
  12. Take 3 cm Kombu for dashi stock
  13. Get 800 ml Mineral water (spring water, etc)
Instructions to make Radish and Pear Mul (Water) Kimchi:
  1. Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly. Finely julienne the garlic and ginger.
  2. Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.
  3. Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate. The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine
  4. Combine the chili pepper slices, garlic, ginger, sugar to help the fermentation, lemon, kombu for dashi stock, and mineral water, and mix together well.
  5. Once you've adjusted the salt level, transfer it 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.
  6. 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.
  7. [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.
  8. [Using leftovers] Tomato mul kimchi using leftover juice - - https://cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi
  9. Daikon radish and cucumber mul kimchi - - https://cookpad.com/us/recipes/153861-daikon-radish-and-cucumber-mul-water-kimchi
  10. Quick mul kimchi instant pickles - - https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles
  11. Mul kimchi with naengmyun noodles is super delicious. - - https://cookpad.com/us/recipes/152409-koreanchinese-chilled-noodles

So that’s going to wrap it up with this special food radish and pear mul (water) kimchi recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!