Ultimate, Prepare Pear and Apple Mul Water Kimchi Delicious Nutritious

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10 ingredients, 10 steps, cooking Pear and Apple Mul (Water) Kimchi

How are you mother, now you get make recipe Pear and Apple Mul (Water) Kimchi with 10 ingredients and 10 steps. Next this is how to cook, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 10 stages of easy cooking Pear and Apple Mul (Water) Kimchi.

Ingredients all Pear and Apple Mul (Water) Kimchi

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

If all composition Pear and Apple Mul (Water) Kimchi it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking 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

1. Eggplant and cucumber mul kimchi

https://cookpad.com/us/recipes/153613-eggplant-and-cucumber-mul-water-kimchi

1. Finish and Enjoy.

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