Mul (Water) Kimchi Instant Pickles

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious.Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526

This mul kimchi is especially tasty in the hot summer, but my family eats it no matter what season. It's also delicious with ingredients like apples, watermelon (the white part), and Japanese parsley. This is fundamentally a mild kimchi, but when we got some fresh red chili, we added it liberally and enjoyed.This is a mul kimchi with clear brine. If you grate the garlic and ginger they will muddy the brine, so slice them thinly instead. Use the sweeter top part of the daikon radish. This time I used cabbage because that's what I had on hand, but if you use Chinese cabbage you can also use the sweet yellow section near the heart for a delicious result. Recipe by Heartful Kitchen Rei

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.The water released from the vegetables you've salted is essentially their juice, so we use that too in the brine, but in this case we won't use it from the eggplant because of its harsh taste. After you've wrung out a good amount of liquid, then use it for pickling. The color of the eggplant will worsen with every day that passes. Sugar is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.Only salt the cucumber. The water released from the vegetables you've salted is essentially their juice, so generally we use that too in the brine, but we want to retain the white color of the pear, so for this recipe we won't dehydrate it. The sugar is not used as a sweetener, but is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei

Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too!This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq

【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!

I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only

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

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg

This was so refreshing and delicious! Cutting it in spirals takes some time but the result is worth it! I would definitely make a double portion next time :)

It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq

I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)

I had this in a restaurant and it was so tasty, I recreated it in my own style!!Adjust the amount of garlic and red chili if you don't like them. Recipe by Swan7724

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

Fermentation is a fascinating process where tiny living organisms eat away at sugars and convert them into alcohol.It's incredibly simple and once you learn it, you'll be able to explore all kinds of fermented foods like pickles, beer, cheese, bread and sauerkraut.Get ready to get your hands salty! We're going to make some kimchi. This recipe is slightly modified from a traditional kimchi recipe. Check out more of our hacks at http://letsfeast.com/.

I always make cho gochujang, a versatile Korean flavoring mix, in bulk to use with bibim myun (spicy cold noodles). I rubbed salt into vegetables that I had in the refrigerator and combined it with the cho gochugang to make a Korean style instant pickle type dish.It's an "instant" or quick pickle, so you can eat it as soon as it's mixed, but if you let it rest for a while the flavors will permeate the vegetables and it will become even more delicious. As time passes, moisture will come out of the vegetables and the flavors will become milder. If you are going to eat this right after making it though, 2 tablespoons of cho gochujang is very spicy!! So please adjust accordingly. Recipe by kebeibiko

I wanted to make some lycopene-rich tomato mul kimchi, but cut tomatoes get mushy before their lactic acid ferments, and cherry tomatoes don't pickle well... so I came up with this recipe for mul kimchi using leftovers! It turned out to be a great recipe.Since you can do a lot of pickling with already fermented juice, this recipe lets you eat right away and avoid letting the highly nutritious leftover juice go to waste, killing two birds with one stone! Recipe by Heartful Kitchen Rei

I made this at my daughter's request.Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224

I absolutely love kimchi and can eat it with every meal. Store-bought kimchi is quite expensive, but making it at home isn't too costly, so if you're willing to spend an afternoon making it, you can have enough to last almost a month. I've made kimchi many times, but this is the recipe I use most often!The time for soaking the napa cabbage in salt water is included in the total cooking time!Make sure to prepare a large container with a tight-fitting lid to store the kimchi. To prevent it from becoming too sour, I open the container once a week to take out a portion to use. Avoid opening the container frequently.Depending on the temperature, the fermentation speed of the kimchi can vary, so you can adjust the amount of rice flour accordingly. Too much rice flour will cause it to ferment very quickly!

If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!

When I tried putting the leek-miso I made for samgyeopsal on cucumbers it was delicious, so I adapted it to make it into a proper recipe.If you don't like spicy food, adjust the spiciness by varying the amount of gochujang and miso used.You can use plain salt instead of shio-koji (salt-fermented rice malt). Recipe by Ibechou

After many attempts, I finally found my own perfect flavor.You can also use fish sauce or ami no shiokara, but this is the easiest and most delicious seasoning.If the kimchi is too soupy, add some katakuriko (potato starch) to the hot water.I like it just like this. Recipe by ca1219

We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day.

I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata

When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki.Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

An acquaintance of mine heard from his Korean friend that the key is to stir-fry the kimchi and pork with sesame oil.Keeping this in mind, I made it into an even milder kimchi hot pot by adding miso.This is my husband's favorite, and among all hot pot meals, it's served most frequently in my family.Please give it a try at least once.The key is to have the kimchi stir-fried thoroughly with sesame oil in the beginning.When adding water, you can first pour the measured water into the container that held kimchi, and then add that into the pot. That way, you can use up the kimchi sauce without letting it go to waste.If you like it hotter, you can also add some gochujang (Korean hot chili paste) paste. Recipe by Nono