Divine Mul (Water) Kimchi Made with Water from Rinsing Rice
Divine Mul (Water) Kimchi Made with Water from Rinsing Rice

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, divine mul (water) kimchi made with water from rinsing rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Divine Mul (Water) Kimchi Made with Water from Rinsing Rice is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Divine Mul (Water) Kimchi Made with Water from Rinsing Rice is something which I’ve loved my whole life. They are nice and they look wonderful.

Great recipe for Divine Mul (Water) Kimchi Made with Water from Rinsing Rice. It was refreshing and very tasty I heard that the water used to rinse rice is used.so, through trial and error, I arrived at this recipe. See great recipes for Divine Mul (Water) Kimchi Made with Water from Rinsing Rice too!

To get started with this particular recipe, we have to prepare a few components. You can cook divine mul (water) kimchi made with water from rinsing rice using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Divine Mul (Water) Kimchi Made with Water from Rinsing Rice:
  1. Make ready 400 ml The rinsing water from rice
  2. Take 1 1/2 tsp Salt
  3. Make ready 1 tsp Sugar
  4. Prepare 1 thumbtip's worth Ginger (finely julienned)
  5. Make ready 1 Vegetables (to pickle)
  6. Make ready 3 leaves + 10 cm + 5 cm WInter Version 1) Chinese cabbage + daikon radish + carrot
  7. Prepare 4 leaves + 1/2 WInter Version 2) Chinese cabbage + apple
  8. Get 2 leaves + 1 + 5 cm Summer Version) Cucumber + celery + carrot

Nabak Kimchi - Spring Water (Mul) Kimchi. As you may know, Korean food is traditionally served all. Nabak kimchi is a type of water kimchi that's made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!

Steps to make Divine Mul (Water) Kimchi Made with Water from Rinsing Rice:
  1. Prepare the rinsing water from rice. To rinse the rice, first fill a container with rice, add water, then immediately drain.
  2. Next, fill it with water again, then set aside a little over 2 cups of the drained water Make sure the water has a thick-looking, opaque whiteness.
  3. Put the rinsing water from the rice in a sauce pan, add the finely julienned ginger, salt, and sugar, then heat over high. Turn off the heat once it comes to a boil.
  4. Prepare the vegetables. For example, cut the daikon radish into matchsticks, the carrots into thin matchsticks. For the Chinese cabbage, separate the stalk from the leaves, and chop the stalk into 5 cm long, 1 cm wide pieces, and the leaves into 5 cm wide pieces.
  5. Put the vegetables into the sauce pan from Step 3 while it's still hot Once it cools down, stir, then lightly cover in plastic wrap. Let it stand for about 1/2 day at room temperature.
  6. After about 1/2 day, it will produce lactic acid, and will become slightly acidic Give it a taste test If it's the right amount of salt, then it's done.
  7. If the vegetables are still hard, or if there's hardly any acidity, and only saltiness, let it sit a little longer.
  8. After it's done pickling, store it in the refrigerator. It will last for about 2 days. Serve it in plenty of the liquid. Drink it up together with the vegetables. Your body will enjoy the nutrients from the rinsing water, too.
  9. In the winter, use vegetables such as daikon radish, Chinese cabbage, carrots, and turnips. Add some apples to make it even tastier. In the spring, try cabbage and Japanese parsley, and in the summer, I recommend cucumbers and watermelon. Add Japanese pears in the fall.

The name of the kimchi stems from the way the radish is cut for this kimchi. Water or Mul Kimchi is best served COLD straight from the fridge. Today's recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It's fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat. Koreans serve this kimchi as a side dish to rice, but also rice cake, porridge, and steamed sweet potatoes.

So that is going to wrap it up for this special food divine mul (water) kimchi made with water from rinsing rice recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!