Pear and Apple Mul (Water) Kimchi

Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to make a special dish, Pear and Apple Mul (Water) Kimchi. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Pear and Apple 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 must prepare a few components. You can cook Pear and Apple Mul (Water) Kimchi using 10 ingredients and 10 steps. Here is how you can achieve that.

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.

Only salt the cucumber. The water released from the vegetables you've salted is essentially their juice, so generally we use that too in the brine, but we want to retain the white color of the pear, so for this recipe we won't dehydrate it. The sugar is not used as a sweetener, but 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 Take to make Pear and Apple Mul (Water) Kimchi:

1. 1/2 Asian pear
2. 1/2 Apple
3. 1 Cucumber
4. 1/2 clove Garlic
5. 3 slice Sliced ginger
6. 1/2 tsp Salt
7. 350 ml ● Water
8. 1 tsp Joshinko (or mochiko)
9. 1 tsp ● Sugar
10. 1 tsp Rock salt (or regular salt)

Instructions to make to make Pear and Apple 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 into large, bite-sized pieces and lightly sprinkle with salt. Let sit for 15-20 minutes until it begins to dehydrate.
4. Peel the pear and leave the skin on the apple, and chop into 1 cm-thick wedges. This is mild kimchi loaded with fruit.
5. Take the dehydrated cucumber, pear, and apple 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. Eggplant and cucumber mul kimchi
    
    https://cookpad.com/us/recipes/153613-eggplant-and-cucumber-mul-water-kimchi

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So that's going to wrap it up with this exceptional food Recipe of Favorite Pear and Apple Mul (Water) Kimchi. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!