Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, daikon radish and cucumber mul (water) kimchi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Compare prices & read customer reviews. Free UK delivery on eligible orders! Daikon Radish and Cucumber Mul (Water) Kimchi Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, daikon radish and cucumber mul (water) kimchi.

To get started with this recipe, we must prepare a few ingredients. You can cook 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. Make ready 12 cm Daikon radish
2. Make ready 1 Cucumber
3. Get 1/4 Apple
4. Prepare 1 as many (to taste) Red and yellow bell peppers
5. Make ready 1/2 clove Garlic
6. Make ready 3 slice Sliced ginger
7. Take 1 tsp Red chili peppers (sliced into rounds)
8. Prepare 1 tsp Rock salt (or regular salt)
9. Make ready 350 ml ● Water
10. Get 1 tsp Joshinko (or mochiko)
11. Prepare 1 tsp ● Sugar

Cut the cucumber and daikon radish into thick slices and lightly apply salt (rock salt). Save the the juice to use in the brine, as well. Daikon Radish and Cucumber Mul (Water) Kimchi. Put all of the ingredients into a pot and turn on the heat.

Steps 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 - (see recipe)
10. Quick instant mul kimchi pickles - - https://cookpad.com/us/recipes/153950-mul-water-kimchi-instant-pickles - (see recipe)

Daikon Radish and Cucumber Mul (Water) Kimchi. 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. Traditionally, cooks prepare radish kimchi (kkadugi) by cubing daikon radish before salting, seasoning and fermenting the radish until pleasantly sour.

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