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1
If you grate the garlic and ginger they will cloud up the brine, so slice them thinly instead.
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2
Cut all the other vegetables into 4 cm long strips.
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3
Cut the myoga ginger in half into diagonal strips.
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4
It's also delicious with Japanese parsley, wageki scallions, Chinese chives, etc.
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5
Combine all the vegetables you're going to pickle and apply salt.
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6
Mix together well and let it sit for a while until they begin to dehydrate.
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7
Once they have begun to dehydrate, apply the kombu kelp tea, red chili powder, sugar, and vinegar.
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8
Mix well and let it all blend together for 10-20 minutes.
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9
It's ok to use regular water, but since you can drink the pickling juice from the mul kimchi, it'll be even tastier if you use high quality water.
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10
Store in the refrigerator and add the water just before you eat it!
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11
Adding ice when you present it at the table can really improve the presentation.
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12
As for the chili pepper, you can also use small round slices, but in that case only use a small amount!
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13
[Additional] As these are instant pickles, it's different than fermented mul kimchi.
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14
However if you let it sit for a few days, it will ferment and become the real deal!
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15
Daikon radish and pear mul kimchi
