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 special dish, Divine Mul (Water) Kimchi Made with Water from Rinsing Rice. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Divine Mul (Water) Kimchi Made with Water from Rinsing Rice is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this 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 can achieve it.

Eight years ago, I had water kimchi at a sam-gyetang shop. 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.
These days, I made it about 3 times a week .

Be sure to use thick rice rinsing water. Drink up the vitamins and minerals from the rice rinsing water.
Since this dish also contains lots of naturally formed lactic acid, it also tonifies your gut. Recipe by Haasan aibon

Ingredients and spices that need to be Get to make Divine Mul (Water) Kimchi Made with Water from Rinsing Rice:

1. 400 ml The rinsing water from rice
2. 1 1/2 tsp Salt
3. 1 tsp Sugar
4. 1 thumbtip's worth Ginger (finely julienned)
5. 1 Vegetables (to pickle)
6. 3 leaves + 10 cm + 5 cm WInter Version 1) Chinese cabbage + daikon radish + carrot
7. 4 leaves + 1/2 WInter Version 2) Chinese cabbage + apple
8. 2 leaves + 1 + 5 cm Summer Version) Cucumber + celery + carrot

Steps to make 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.

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So that's going to wrap it up with this special food How to Make Award-winning Divine Mul (Water) Kimchi Made with Water from Rinsing Rice. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in 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!