Recipe of Quick Daikon Radish and Cucumber Mul (Water) Kimchi

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, daikon radish and cucumber mul (water) kimchi. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Daikon Radish and Cucumber Mul (Water) Kimchi is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Daikon Radish and Cucumber Mul (Water) Kimchi is something which I have loved my whole life.

To get started with this particular recipe, we must 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:

1. Take 12 cm Daikon radish
2. Make ready 1 Cucumber
3. Prepare 1/4 Apple
4. Make ready 1 as many (to taste) Red and yellow bell peppers
5. Make ready 1/2 clove Garlic
6. Prepare 3 slice Sliced ginger
7. Make ready 1 tsp Red chili peppers (sliced into rounds)
8. Make ready 1 tsp Rock salt (or regular salt)
9. Take 350 ml ● Water
10. Take 1 tsp Joshinko (or mochiko)
11. Prepare 1 tsp ● Sugar

Steps to make Daikon Radish 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 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.
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.
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.
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. This is the perfect time for consuming it, but with my family, it's already gone by then.
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. Quick instant mul kimchi pickles - - https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles

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