Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, eggplant and cucumber mul (water) kimchi. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Eggplant and Cucumber Mul (Water) Kimchi is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Eggplant and Cucumber Mul (Water) Kimchi is something which I have loved my whole life.

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

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

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

Steps 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 special food eggplant and cucumber mul (water) kimchi recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!