Daikon Radish and Cucumber Mul (Water) Kimchi
Daikon Radish and Cucumber Mul (Water) Kimchi

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, daikon radish and cucumber mul (water) kimchi. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Daikon Radish and Cucumber Mul (Water) Kimchi is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Daikon Radish and Cucumber Mul (Water) Kimchi is something that I have loved my entire life. They are nice and they look fantastic.

Korean Water Kimchi (Mul Kimchi) is a wonderfully cooling summer kimchi made with radishes in slightly sweet brine. This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting. This light and refreshing radish water kimchi is a perfect kimchi for your spring and summer weather!

To get started with this particular recipe, we must prepare a few ingredients. You can have daikon radish and cucumber mul (water) kimchi using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Daikon Radish and Cucumber Mul (Water) Kimchi:
  1. Get 12 cm Daikon radish
  2. Take 1 Cucumber
  3. Make ready 1/4 Apple
  4. Take 1 as many (to taste) Red and yellow bell peppers
  5. Take 1/2 clove Garlic
  6. Take 3 slice Sliced ginger
  7. Get 1 tsp Red chili peppers (sliced into rounds)
  8. Make ready 1 tsp Rock salt (or regular salt)
  9. Take 350 ml ● Water
  10. Take 1 tsp Joshinko (or mochiko)
  11. Prepare 1 tsp ● Sugar

It is the radish water kimchi called Dongchimi. I think that this is one of the easiest types of kimchi that you can make. In the cold winter, this cool water kimchi tastes awesome with hot steamed sweet potatoes or Hi Ivy, Daikon radish has slightly different texture and flavor from Korean radish. Very large, firm daikon radishes are the best for making this classic kimchi.

Steps to make Daikon Radish and Cucumber 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 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

Add the salted radishes and cabbages and any juices from the bowl and toss to combine. Daikon radish and it's greens are the main ingredients for this kimchi and unlike most kimchi recipes, it doesn't include cabbage. It is also prepared in a small batch, making it ideal for a dinner party alongside bibimbap, or a good pork cutlet. It's also good to note that all of the ingredients used with. Kimchi was traditionally prepared during fall in large batches and stored underground in earthenware urns.

So that’s going to wrap it up with this special food daikon radish and cucumber mul (water) kimchi recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!