Easiest Way to Make Super Quick Homemade Pear and Apple Mul (Water) Kimchi

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pear and apple mul (water) kimchi. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pear and Apple Mul (Water) Kimchi is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Pear and Apple Mul (Water) Kimchi is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook pear and apple mul (water) kimchi using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pear and Apple Mul (Water) Kimchi:

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

Instructions 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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