Pear and Apple Mul (Water) Kimchi

Name: Pear and Apple Mul (Water) Kimchi
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Asian pear; 1/2 Apple; 1 Cucumber; 1/2 clove Garlic; 3 slice Sliced ginger; 1/2 tsp Salt; 350 ml ● Water; 1 tsp Joshinko (or mochiko); 1 tsp ● Sugar; 1 tsp Rock salt (or regular salt)

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

1/2Asian pear
1/2Apple
1Cucumber
1/2 cloveGarlic
3 sliceSliced ginger
1/2 tspSalt
350 ml● Water
1 tspJoshinko (or mochiko)
1 tsp● Sugar
1 tspRock salt (or regular salt)

Saved

Steps

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.wasmer.app/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi

Using Leftovers for Tomato Mul (Water) Kimchi
10

Eggplant and cucumber mul kimchi
https://cookpad.wasmer.app/us/recipes/153613-eggplant-and-cucumber-mul-water-kimchi

Eggplant and Cucumber Mul (Water) Kimchi