-
1
Thinly slice the garlic and ginger.
-
2
You can actually cut them however you like, but don't grate them or they will cloud up the brine.
-
3
Put all of the ingredients into a pot and turn on the heat.
-
4
Mix them together well, and when it starts to simmer, turn off the heat.
-
5
Once it has cooled, add the garlic and ginger.
-
6
Cut the cucumber into large, bite-sized pieces and lightly sprinkle with salt.
-
7
Let sit for 15-20 minutes until it begins to dehydrate.
-
8
Peel the pear and leave the skin on the apple, and chop into 1 cm-thick wedges.
-
9
This is mild kimchi loaded with fruit.
-
10
Take the dehydrated cucumber, pear, and apple and add to the brine from Step 2.
-
11
Adjust the amount of salt.
-
12
If it's too salty, add some water.
-
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
Then store it in the refrigerator.
-
15
As it ferments, the color of the vegetables will change and it will become thicker and more acidic.
-
16
Decide when you want to eat it and enjoy.
-
17
[Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body.
-
18
It has about 20 times more lactobacillus as nukazuke pickles.
-
19
[Using leftovers] Tomato mul kimchi using leftover juice
-
20
Eggplant and cucumber mul kimchi
