Radish and Pear Mul (Water) Kimchi

1. 1

   Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly.

2. 2

   Finely julienne the garlic and ginger.

3. 3

   Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.

4. 4

   Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate.

5. 5

   The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine

6. 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.

7. 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.

8. 8

   Then, store it in the refrigerator.

9. 9

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

10. 10

    Decide when you want to eat it and enjoy.

11. 11

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

12. 12

    It has about 20 times more lactobacillus as nukazuke pickles.

13. 13

    [Using leftovers] Tomato mul kimchi using leftover juice

14. 14

    Daikon radish and cucumber mul kimchi

15. 15

    Quick mul kimchi instant pickles

16. 16

    Mul kimchi with naengmyun noodles is super delicious.

* Per serving · 4 servings · Values may vary.