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1
Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly.
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2
Finely julienne the garlic and ginger.
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3
Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.
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4
Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate.
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5
The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine
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6
Combine the chili pepper slices, garlic, ginger, sugar to help the fermentation, lemon, kombu for dashi stock, and mineral water, and mix together well.
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7
Once you've adjusted the salt level, transfer it 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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8
Then, store it in the refrigerator.
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9
As it ferments, the color of the vegetables will change and it will become thicker and more acidic.
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10
Decide when you want to eat it and enjoy.
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11
[Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body.
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12
It has about 20 times more lactobacillus as nukazuke pickles.
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13
[Using leftovers] Tomato mul kimchi using leftover juice
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14
Daikon radish and cucumber mul kimchi
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15
Quick mul kimchi instant pickles
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16
Mul kimchi with naengmyun noodles is super delicious.
