Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, daikon radish and cucumber mul (water) kimchi. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Daikon Radish and Cucumber Mul (Water) Kimchi is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Daikon Radish and Cucumber Mul (Water) Kimchi is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have daikon radish and cucumber mul (water) kimchi using 11 ingredients and 10 steps. Here is how you cook it.

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

1. Prepare 12 cm Daikon radish
2. Get 1 Cucumber
3. Make ready 1/4 Apple
4. Take 1 as many (to taste) Red and yellow bell peppers
5. Make ready 1/2 clove Garlic
6. Get 3 slice Sliced ginger
7. Take 1 tsp Red chili peppers (sliced into rounds)
8. Make ready 1 tsp Rock salt (or regular salt)
9. Get 350 ml ● Water
10. Prepare 1 tsp Joshinko (or mochiko)
11. Make ready 1 tsp ● Sugar

Instructions to make Daikon Radish 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 cucumber and daikon radish into thick slices and lightly apply salt (rock salt). Wait 15-20 minutes. Save the the juice to use in the brine, as well.
4. Peel the apple and slice into 5 mm thick wedges. Cut the bell peppers into 1 cm wide strips. The fresh aroma of the peppers goes great with this dish.
5. Take the vegetables from Step 3, plus the apples, bell peppers, and chili pepper and add to the brine from Step 2, adjusting the amount of salt as needed. 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. This is the perfect time for consuming it, but with my family, it's already gone by then.
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. Quick instant mul kimchi pickles - - https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles

So that is going to wrap it up with this exceptional food daikon radish and cucumber mul (water) kimchi recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!