Pear and Apple Mul (Water) Kimchi
Pear and Apple Mul (Water) Kimchi

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pear and apple mul (water) kimchi. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pear and Apple Mul (Water) Kimchi is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pear and Apple Mul (Water) Kimchi is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook pear and apple mul (water) kimchi using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pear and Apple Mul (Water) Kimchi:
  1. Prepare 1/2 Asian pear
  2. Take 1/2 Apple
  3. Make ready 1 Cucumber
  4. Prepare 1/2 clove Garlic
  5. Make ready 3 slice Sliced ginger
  6. Prepare 1/2 tsp Salt
  7. Prepare 350 ml ● Water
  8. Make ready 1 tsp Joshinko (or mochiko)
  9. Get 1 tsp ● Sugar
  10. Make ready 1 tsp Rock salt (or regular salt)
Steps to make Pear and Apple Mul (Water) Kimchi:
  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

So that’s going to wrap it up for this special food pear and apple mul (water) kimchi recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!