Simple Way to Make Award-winning Eggplant and Cucumber Mul (Water) Kimchi

Eggplant and Cucumber Mul (Water) Kimchi.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant and cucumber mul (water) kimchi. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Eggplant and Cucumber Mul (Water) Kimchi is one of the most popular of current trending meals in the world. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Eggplant and Cucumber Mul (Water) Kimchi is something which I have loved my whole life. They're fine and they look wonderful.

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

The ingredients needed to make Eggplant and Cucumber Mul (Water) Kimchi:

1. {Prepare 3 of Eggplant.
2. {Make ready 2 of Cucumbers.
3. {Make ready 1/4 of Apple.
4. {Make ready 1/2 clove of Garlic.
5. {Prepare 3 slice of Sliced ginger.
6. {Take 1 tsp of Red chili peppers (sliced into rounds).
7. {Prepare 1 tsp of Salt.
8. {Prepare 350 ml of ● Water.
9. {Get 1 tsp of Joshinko (or mochiko).
10. {Take 1 tsp of ● Sugar.
11. {Take 1 tsp of Rock salt (or regular salt).

Instructions to make Eggplant 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 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.
4. Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi..
5. 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..
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. Decide when you want to eat it and enjoy..
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. Daikon radish and pear mul kimchi https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi.

So that's going to wrap this up with this special food eggplant and cucumber mul (water) kimchi recipe. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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