Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, eggplant and cucumber mul (water) kimchi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Eggplant and Cucumber Mul (Water) Kimchi is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Eggplant and Cucumber Mul (Water) Kimchi is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have eggplant and cucumber mul (water) kimchi using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Eggplant and Cucumber Mul (Water) Kimchi:

1. Prepare 3 Eggplant
2. Prepare 2 Cucumbers
3. Prepare 1/4 Apple
4. Prepare 1/2 clove Garlic
5. Take 3 slice Sliced ginger
6. Make ready 1 tsp Red chili peppers (sliced into rounds)
7. Take 1 tsp Salt
8. Take 350 ml ● Water
9. Prepare 1 tsp Joshinko (or mochiko)
10. Take 1 tsp ● Sugar
11. Prepare 1 tsp Rock salt (or regular salt)

Instructions to make Eggplant and Cucumber 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 eggplant and cucumbers into sticks and apply salt (about 1/2 teaspoon to each). For details on how to prepare eggplant, refer to - - https://cookpad.com/us/recipes/147048-technique-for-preparing-delicious-eggplant
4. Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi.
5. Take the dehydrated eggplant and cucumber, the apple, and red chili peppers 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. Daikon radish and pear mul kimchi - - https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi

So that’s going to wrap this up with this exceptional food eggplant and cucumber mul (water) kimchi recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!