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Before you jump to Eggplant and Cucumber Mul (Water) Kimchi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is now much more popular than in the past and rightfully so. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most likely, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, people can modify their eating habits for the better by carrying out some small changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably choose lots of food items out of habit. As an example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.
Evidently, it’s not hard to start integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to eggplant and cucumber mul (water) kimchi recipe. To cook eggplant and cucumber mul (water) kimchi you need 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Eggplant and Cucumber Mul (Water) Kimchi:
- Get Eggplant
- Take Cucumbers
- Get Apple
- Provide Garlic
- Prepare Sliced ginger
- Get Red chili peppers (sliced into rounds)
- Take Salt
- Use ● Water
- Take Joshinko (or mochiko)
- Provide ● Sugar
- Prepare Rock salt (or regular salt)
Steps to make Eggplant and Cucumber Mul (Water) Kimchi:
- 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.
- 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.
- 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
- Peel the apple and slice into 5 mm thick wedges. Fruits go great in mul kimchi.
- 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.
- [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.
- 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.
- [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.
- [Using leftovers] Tomato mul kimchi using leftover juice - - https://cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi
- Daikon radish and pear mul kimchi - - https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi
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