Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, eggplant and cucumber mul (water) kimchi. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

When You're Healthy On The Inside, It Shines On The Outside. Fruits go great in mul kimchi. If it's too salty, add some water. Eggplant and Cucumber Mul (Water) Kimchi step by step.

Eggplant and Cucumber Mul (Water) Kimchi is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Eggplant and Cucumber Mul (Water) Kimchi is something that I’ve loved my entire life.

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

Once it has cooled, add the garlic and ginger. Add the olive oil and after the oil is hot, stir in the eggplant. Slice eggplant into ¼" thick slices. Add to a colander and coat with a heavy layer of fine sea 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

Slice eggplant into ¼" thick slices. Add to a colander and coat with a heavy layer of fine sea salt. Cut the thicker pieces in half lengthwise. Cook until the eggplant is easily pierced with chopstick with no resistance. Do not overcook as it will turn mushy.

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