Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, daikon radish and cucumber mul (water) kimchi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Korean Water Kimchi (Mul Kimchi) is a wonderfully cooling summer kimchi made with radishes in slightly sweet brine. This light and refreshing radish water kimchi is a perfect kimchi for your spring and summer weather! 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.
Daikon Radish and Cucumber Mul (Water) Kimchi is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Daikon Radish and Cucumber Mul (Water) Kimchi is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get 12 cm Daikon radish
- Make ready 1 Cucumber
- Get 1/4 Apple
- Take 1 as many (to taste) Red and yellow bell peppers
- Get 1/2 clove Garlic
- Make ready 3 slice Sliced ginger
- Take 1 tsp Red chili peppers (sliced into rounds)
- Get 1 tsp Rock salt (or regular salt)
- Make ready 350 ml ● Water
- Take 1 tsp Joshinko (or mochiko)
- 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. The daikon radish tastes worlds apart from the red radish that is more popular in Western cuisine.
Steps to make Daikon Radish and Cucumber Mul (Water) Kimchi:
- 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.
- 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.
- 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.
- 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.
- 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.
- [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.
- 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.
- [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.
- [Using leftovers] Tomato mul kimchi using leftover juice - - https://cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi
- Quick instant mul kimchi pickles - - https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles
It's a mild, slightly sweet vegetable with a crisp texture. The placid flavor means that it complements dishes ranging from stir-fries and salads through to more exotic recipes such as yuzu daikon or a spicy curry. Kimchi was traditionally prepared during fall in large batches and stored underground in earthenware urns. This reduces the water content of the radish and gives it a crunchier texture, but you can skip this Daikon is a different type of radish, but it's much easier to find in the US and will work in a pinch. Daikon radish and it's greens are the main ingredients for this kimchi and unlike most kimchi recipes, it doesn't include cabbage.
So that’s going to wrap this up for this special food daikon radish and cucumber mul (water) kimchi recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
