Daikon Radish and Cucumber Mul (Water) Kimchi
Daikon Radish and Cucumber Mul (Water) Kimchi

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Great recipe for Daikon Radish and Cucumber Mul (Water) Kimchi. 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.

To begin with this particular recipe, we have to prepare a few components. You can have daikon radish and cucumber mul (water) kimchi using 11 ingredients and 10 steps. Here is how you can achieve that.

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

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. Water or Mul Kimchi is best served COLD straight from the fridge. Drain well and squeeze out excess water.

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

Dongchimi (동치미) is a mild water-based kimchi. It's typically made in late fall with a small variety of white radish called dongchimi mu during kimjang (kimchi making season) and eaten during winter. The word dongchimi means "winter water kimchi". Traditionally, dongchimi is made with whole radishes and therefore takes weeks to mature. I've been told that traditionally it was made with the leftover water from washing rice.

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