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1
Thinly slice the garlic and ginger.
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2
You can actually cut them however you like, but don't grate them or they will cloud up the brine.
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3
Put all of the ingredients into a pot and turn on the heat.
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4
Mix them together well, and when it starts to simmer turn off the heat.
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5
Once it has cooled, add the garlic and ginger.
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6
Cut the cucumber and daikon radish into thick slices and lightly apply salt (rock salt).
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7
Wait 15-20 minutes.
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8
Save the the juice to use in the brine, as well.
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9
Peel the apple and slice into 5 mm thick wedges.
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10
Cut the bell peppers into 1 cm wide strips.
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11
The fresh aroma of the peppers goes great with this dish.
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12
Take the vegetables from Step 3, plus the apples, bell peppers, and chili pepper and add to the brine from Step 2, adjusting the amount of salt as needed.
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13
If it's too salty, add some water.
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14
[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.
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15
Then, store it in the refrigerator.
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16
As it ferments, the color of the vegetables will change and it will become thicker and more acidic.
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17
This is the perfect time for consuming it, but with my family, it's already gone by then.
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18
[Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body.
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19
It has about 20 times more lactobacillus as nukazuke pickles.
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20
[Using leftovers] Tomato mul kimchi using leftover juice
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21
Quick instant mul kimchi pickles
