Nogluten Recipes

Radish And Pear Mul (water) Kimchi Recipe

Radish and Pear Mul (Water) Kimchi Recipe
Posted at :
Posted by :
Serving : 5
Print Recipe

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

Ingredients: Radish and Pear Mul (Water) Kimchi

  • 20 cm Daikon (white radish)
  • 2/3 Carrot
  • 4 leaves Cabbage
  • 1 Cucumber
  • 1/2 Asian pear
  • 1/3 Lemon
  • 1 as many you like Red chili peppers (sliced into rounds)
  • 4 clove Garlic
  • 4 slice Sliced ginger
  • 1 tbsp Rock salt (or regular salt)
  • 2 tsp Sugar
  • 3 cm Kombu for dashi stock
  • 800 ml Mineral water (spring water, etc)

How to Make Radish and Pear Mul (Water) Kimchi

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Radish and Pear Mul (Water) Kimchi in your home by yourself.

    Step 1
  • Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly. Finely julienne the garlic and ginger.
  • Step 2
  • Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.
  • Step 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
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 8
  • [Using leftovers] Tomato mul kimchi using leftover juice
  • Step 9
  • Daikon radish and cucumber mul kimchi
  • Step 10
  • Quick mul kimchi instant pickles
  • Step 11
  • Mul kimchi with naengmyun noodles is super delicious.
Radish and Pear Mul (Water) Kimchi Reviews

Add your opinion about Radish and Pear Mul (Water) Kimchi Recipe above or tell your story when cooking Radish and Pear Mul (Water) Kimchi in your home.

Recipe Related to Radish and Pear Mul (Water) Kimchi
Natural Salt Deodorant Spray Natural Salt Deodorant Spray
Posted at : December 28, 2016, 1:52 am
Posted by : Buddy ForHire
Cooking Time : 5 minutes
Serving : 30
Simply Simmered Spinach & Fried Tofu Simply Simmered Spinach & Fried Tofu
Posted at : December 28, 2016, 1:53 am
Posted by : cookpad.japan
Serving : 2
steak fingers steak fingers
Posted at : December 27, 2016, 10:42 pm
Posted by : funcakes
Fran's Caramel Shortbread Bars Fran's Caramel Shortbread Bars
Posted at : December 27, 2016, 9:45 pm
Posted by : Franyh
Category : Dessert
Cooking Time : 30 minutes
Serving : 24
Storeable Homemade Cabbage Kimchi Storeable Homemade Cabbage Kimchi
Posted at : December 28, 2016, 1:18 am
Posted by : cookpad.japan

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z