Recipe of Favorite Divine Mul (Water) Kimchi Made with Water from Rinsing Rice

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, divine mul (water) kimchi made with water from rinsing rice. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Divine Mul (Water) Kimchi Made with Water from Rinsing Rice is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Divine Mul (Water) Kimchi Made with Water from Rinsing Rice is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook divine mul (water) kimchi made with water from rinsing rice using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Divine Mul (Water) Kimchi Made with Water from Rinsing Rice:

1. Prepare 400 ml The rinsing water from rice
2. Make ready 1 1/2 tsp Salt
3. Take 1 tsp Sugar
4. Get 1 thumbtip's worth Ginger (finely julienned)
5. Get 1 Vegetables (to pickle)
6. Take 3 leaves + 10 cm + 5 cm WInter Version 1) Chinese cabbage + daikon radish + carrot
7. Make ready 4 leaves + 1/2 WInter Version 2) Chinese cabbage + apple
8. Take 2 leaves + 1 + 5 cm Summer Version) Cucumber + celery + carrot

Instructions to make Divine Mul (Water) Kimchi Made with Water from Rinsing Rice:

1. Prepare the rinsing water from rice. To rinse the rice, first fill a container with rice, add water, then immediately drain.
2. Next, fill it with water again, then set aside a little over 2 cups of the drained water Make sure the water has a thick-looking, opaque whiteness.
3. Put the rinsing water from the rice in a sauce pan, add the finely julienned ginger, salt, and sugar, then heat over high. Turn off the heat once it comes to a boil.
4. Prepare the vegetables. For example, cut the daikon radish into matchsticks, the carrots into thin matchsticks. For the Chinese cabbage, separate the stalk from the leaves, and chop the stalk into 5 cm long, 1 cm wide pieces, and the leaves into 5 cm wide pieces.
5. Put the vegetables into the sauce pan from Step 3 while it's still hot Once it cools down, stir, then lightly cover in plastic wrap. Let it stand for about 1/2 day at room temperature.
6. After about 1/2 day, it will produce lactic acid, and will become slightly acidic Give it a taste test If it's the right amount of salt, then it's done.
7. If the vegetables are still hard, or if there's hardly any acidity, and only saltiness, let it sit a little longer.
8. After it's done pickling, store it in the refrigerator. It will last for about 2 days. Serve it in plenty of the liquid. Drink it up together with the vegetables. Your body will enjoy the nutrients from the rinsing water, too.
9. In the winter, use vegetables such as daikon radish, Chinese cabbage, carrots, and turnips. Add some apples to make it even tastier. In the spring, try cabbage and Japanese parsley, and in the summer, I recommend cucumbers and watermelon. Add Japanese pears in the fall.

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