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Daikon Radish And Cucumber Mul (water) Kimchi Recipe

Daikon Radish and Cucumber Mul (Water) Kimchi Recipe
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Serving : 2
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Prepare the ingredients before making Daikon Radish and Cucumber Mul (Water) Kimchi in your home. Then, follow these steps below to serve Daikon Radish and Cucumber Mul (Water) Kimchi for your family or friends.

Ingredients: Daikon Radish and Cucumber Mul (Water) Kimchi

  • 12 cm Daikon radish
  • 1 Cucumber
  • 1/4 Apple
  • 1 as many (to taste) Red and yellow bell peppers
  • 1/2 clove Garlic
  • 3 slice Sliced ginger
  • 1 tsp Red chili peppers (sliced into rounds)
  • 1 tsp Rock salt (or regular salt)
  • 350 ml ● Water
  • 1 tsp Joshinko (or mochiko)
  • 1 tsp ● Sugar

How to Make Daikon Radish and Cucumber Mul (Water) Kimchi

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Daikon Radish and Cucumber Mul (Water) Kimchi in your home by yourself.

    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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 9
  • [Using leftovers] Tomato mul kimchi using leftover juice
  • Step 10
  • Quick instant mul kimchi pickles
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