Eggplant and Cucumber Mul (Water) Kimchi

1. 1

   Thinly slice the garlic and ginger.

2. 2

   You can actually cut them however you like, but don't grate them or they will cloud up the brine.

3. 3

   Put all of the ingredients into a pot and turn on the heat.

4. 4

   Mix them together well, and when it starts to simmer turn off the heat.

5. 5

   Once it has cooled, add the garlic and ginger.

6. 6

   Cut the eggplant and cucumbers into sticks and apply salt (about 1/2 teaspoon to each).

7. 7

   For details on how to prepare eggplant, refer to

8. 8

   Peel the apple and slice into 5 mm thick wedges.

9. 9

   Fruits go great in mul kimchi.

10. 10

    Take the dehydrated eggplant and cucumber, the apple, and red chili peppers and add to the brine from Step 2.

11. 11

    Adjust the amount of salt.

12. 12

    If it's too salty, add some water.

13. 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.

14. 14

    Then store it in the refrigerator.

15. 15

    As it ferments, the color of the vegetables will change and it will become thicker and more acidic.

16. 16

    Decide when you want to eat it and enjoy.

17. 17

    [Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body.

18. 18

    It has about 20 times more lactobacillus as nukazuke pickles.

19. 19

    [Using leftovers] Tomato mul kimchi using leftover juice

20. 20

    Daikon radish and pear mul kimchi

* Per serving · 4 servings · Values may vary.