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Eggplant and Cucumber Mul (Water) Kimchi

Eggplant and Cucumber Mul (Water) Kimchi

Mul kimchi's plant-based lactobacillus can survive in your intestines. It's good for your skin and your diet! Be sure to drink up the lactobacillus-packed pickling juice, too.

Ingredients: 2-3 servings

Eggplant
3
Cucumbers
2
Apple
1/4
Garlic
1/2 clove
Sliced ginger
2-3 slices
Red chili peppers (sliced into rounds)
1/2-1 teaspoon
Salt
1 teaspoon
● Water
350 ml
Joshinko (or mochiko)
1 teaspoon
● Sugar
1 teaspoon
Rock salt (or regular salt)
1 teaspoon

Steps

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 Recipe ID: 2321332
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 Recipe ID: 2322856
10. Daikon radish and pear mul kimchi Recipe ID: 2318035

Story Behind this Recipe

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.