If you are not feeling well, such as eating too much cold food or having a hard time with the difference in temperature between day and night, we recommend ``intestinal activity'' .
Intestinal activity is said to be very effective for ``constipation,'' ``rough skin,'' ``lowered immunity,'' and ``disturbance of the autonomic nervous system'' by adjusting the intestinal environment.
One recommended way to improve your intestinal health is to consciously consume fermented foods containing lactic acid bacteria.
There are many types of fermented foods such as natto, kimchi, miso, and yogurt, but among them, the Korean food ``water kimchi'' contains a large amount of lactic acid bacteria.
Therefore, this time we will introduce a recommended intestinal health recipe using ``Water Kimchi Mix''.
What is water kimchi? What's different from regular kimchi?
Water kimchi is a traditional Korean pickle that is different from regular kimchi. Water kimchi is made by pickling vegetables (usually cabbage or radish), which are the main ingredients of kimchi, in pickling juice. Seasonings such as chili pepper, garlic, and salt are added to this pickle to create a unique flavor.
Compared to regular kimchi, water kimchi is less spicy and has a refreshing taste.
The main difference between regular kimchi and water kimchi is the amount of liquid used during pickling and the spiciness. Regular kimchi is made by marinating vegetables, which allows natural fermentation to occur, which increases the spiciness and sourness.
On the other hand, water kimchi is made by soaking vegetables in water to reduce the sourness and spiciness, giving it a refreshing taste.
However, making dipping sauce from scratch takes time.
Therefore, we will introduce a recipe for intestinal activity using commercially available "water kimchi base"!
Start cooking using water kimchi base
This time I prepared bitter melon, cherry tomatoes, and cucumber.
Cooking is so easy!
Add 100ml of water kimchi base and 100ml of water to about 200g of your favorite vegetables and seal in a ziplock bag.
If you want to make marinade-style kimchi, store it in the refrigerator for 1 to 2 hours, or if you want to make it into wet kimchi, store it in the refrigerator for one day.
It's so easy, it's ready!
This time I made water kimchi and let it sit for a day, but I tasted it 2 hours after soaking.
Thinly sliced bitter melon is full of flavor and is very delicious! I felt it would be better to leave the cucumbers a little longer.
And the next day, it was worth the wait to eat the vegetables ♪ The vegetables were still crunchy but had a lot of flavor.
This is a very delicious water kimchi with a sour taste.
If you put it on the table with greasy side dishes, it will be a good rest for your chopsticks.
Next time I think I'll try adding some shredded ginger to it, and it was a big hit at my house.
Arranged recipe using water kimchi pickle juice
Well, the water kimchi was very delicious, but it would be a waste to throw away the pickled juice, which is full of lactic acid bacteria. In fact, this pickled soup can also be used as a cold noodle soup.
I was wondering if there was anything that could be used other than cold noodle soup, so I came up with an adapted recipe using pickled soup.
``If you don't have cold noodles, use somen noodles instead!'' So I named it `` Stamina Natto Somen .''
I like recipes that are quick to make, so the cooking time is about 10 minutes.
How to make stamina natto somen
What you need to prepare is simple. Slice the cucumber into strips, and boil the okra and cut into rounds. Cut the tomatoes into bite-sized pieces.
Next, for the soup, add a little gochujang and sesame oil to the water kimchi pickling liquid. If the soup feels thin, try adding a spoonful of mentsuyu.
Place the toppings neatly on top of the boiled somen noodles and pour over the soup to complete the dish.
As for the taste, the refreshing and sour soup mixes with the natto and vegetables toppings to create a delicious taste that leaves you wanting more. This time I also pickled bitter melon, so the bitterness of the pickling juice was an accent.
The tangy gochujang and sesame oil flavors will further increase your appetite. It's so sticky (lol).
Water kimchi base is delicious whether you pour it over or soak it, so it can be used in a variety of recipes. We recommend keeping it as a regular item on your dining table.
Delicious and easy “intestinal activity”! Please, try it.
Click here for the products used in the intestinal activity recipe
Tokuyama Bussan Water Kimchi Mix 300ml
