Recipe of Award-winning Eggplant and Cucumber Mul (Water) Kimchi
Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Eggplant and Cucumber Mul (Water) Kimchi. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant and Cucumber Mul (Water) Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant and Cucumber Mul (Water) Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant and Cucumber Mul (Water) Kimchi is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Eggplant and Cucumber Mul (Water) Kimchi using 11 ingredients and 10 steps. Here is how you can achieve it.
This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.
The water released from the vegetables you've salted is essentially their juice, so we use that too in the brine, but in this case we won't use it from the eggplant because of its harsh taste. After you've wrung out a good amount of liquid, then use it for pickling. The color of the eggplant will worsen with every day that passes. Sugar is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei
Ingredients and spices that need to be Get to make Eggplant and Cucumber Mul (Water) Kimchi:
- 3 Eggplant
- 2 Cucumbers
- 1/4 Apple
- 1/2 clove Garlic
- 3 slice Sliced ginger
- 1 tsp Red chili peppers (sliced into rounds)
- 1 tsp Salt
- 350 ml ● Water
- 1 tsp Joshinko (or mochiko)
- 1 tsp ● Sugar
- 1 tsp Rock salt (or regular salt)
Steps to make Eggplant 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 eggplant and cucumbers into sticks and apply salt (about 1/2 teaspoon to each). For details on how to prepare eggplant, refer to
https://cookpad.com/us/recipes/147048-technique-for-preparing-delicious-eggplant
- Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi.
- Take the dehydrated eggplant and cucumber, the apple, and red chili peppers and add to the brine from Step 2. Adjust the amount of salt. 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. Decide when you want to eat it and enjoy.
- [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
- Daikon radish and pear mul kimchi
https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi
While this is by no means the end all be all guide to cooking quick and easy lunches it's good food for thought. The expectation is that will get your own creative juices flowing so that you can prepare excellent lunches for your family without having to accomplish too much heavy cooking through the approach.
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