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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 eggplant and cucumbers into sticks and apply salt (about 1/2 teaspoon to each).
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7
For details on how to prepare eggplant, refer to
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8
Peel the apple and slice into 5 mm thick wedges.
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9
Fruits go great in mul kimchi.
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10
Take the dehydrated eggplant and cucumber, the apple, and red chili peppers and add to the brine from Step 2.
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11
Adjust the amount of salt.
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12
If it's too salty, add some water.
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13
[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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14
Then store it in the refrigerator.
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15
As it ferments, the color of the vegetables will change and it will become thicker and more acidic.
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16
Decide when you want to eat it and enjoy.
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17
[Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body.
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18
It has about 20 times more lactobacillus as nukazuke pickles.
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19
[Using leftovers] Tomato mul kimchi using leftover juice
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20
Daikon radish and pear mul kimchi
