Recipe of Perfect Eggplant and Cucumber Mul (Water) Kimchi

by Aferrera

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Before you jump to Eggplant and Cucumber Mul (Water) Kimchi recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.

Wholesome eating promotes a feeling of well being. We tend to feel way less gross whenever we increase our daily allowance of healthy foods and lower our consumption of unhealthy foods. A little bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Selecting healthier food choices can be tough when it’s snack time. You can spend hours at the food market searching for the perfect snack foods to allow you to feel healthy. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack food.

If you might be looking for a speedy snack, you can’t go completely wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain food items is always much better than eating the processed grains we commonly find in our grocery stores.

You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to eggplant and cucumber mul (water) kimchi recipe. You can have eggplant and cucumber mul (water) kimchi using 11 ingredients and 10 steps. Here is how you do it.

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

  1. Get of Eggplant.
  2. Provide of Cucumbers.
  3. Use of Apple.
  4. Take of Garlic.
  5. Take of Sliced ginger.
  6. Provide of Red chili peppers (sliced into rounds).
  7. Get of Salt.
  8. Take of ● Water.
  9. You need of Joshinko (or mochiko).
  10. Take of ● Sugar.
  11. Use of Rock salt (or regular salt).

Steps 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
  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
  10. Daikon radish and pear mul kimchi

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