Divine Mul (Water) Kimchi Made with Water from Rinsing Rice

Name: Divine Mul (Water) Kimchi Made with Water from Rinsing Rice
Yield: 1 serving
Cuisine: American
Ingredients: 400 ml The rinsing water from rice; 1 1/2 tsp Salt; 1 tsp Sugar; 1 thumbtip's worth Ginger (finely julienned); 1 Vegetables (to pickle); 3 leaves + 10 cm + 5 cm WInter Version 1) Chinese cabbage + daikon radish + carrot; 4 leaves + 1/2 WInter Version 2) Chinese cabbage + apple; 2 leaves + 1 + 5 cm Summer Version) Cucumber + celery + carrot

cookpad.japan @cookpad_jp

Eight years ago, I had water kimchi at a sam-gyetang shop. It was refreshing and very tasty I heard that the water used to rinse rice is used...so, through trial and error, I arrived at this recipe.
These days, I made it about 3 times a week .

Be sure to use thick rice rinsing water. Drink up the vitamins and minerals from the rice rinsing water.
Since this dish also contains lots of naturally formed lactic acid, it also tonifies your gut. Recipe by Haasan aibon

cookpad.japan @cookpad_jp

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Ingredients

1 serving

400 mlThe rinsing water from rice
1 1/2 tspSalt
1 tspSugar
1thumbtip's worth Ginger (finely julienned)
1Vegetables (to pickle)
3leaves + 10 cm + 5 cm WInter Version 1) Chinese cabbage + daikon radish + carrot
4leaves + 1/2 WInter Version 2) Chinese cabbage + apple
2leaves + 1 + 5 cm Summer Version) Cucumber + celery + carrot

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Steps

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.