Using Leftovers for Tomato Mul (Water) Kimchi

1. 1

   If you don't have enough leftover mul kimchi juice, make some salt water and add it to the juice.

2. 2

   Remove the stem from the tomato and cut into 6-8 wedges.

3. 3

   Slice and salt the cucumber.

4. 4

   Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste.

5. 5

   The juice is already fermented, so you can eat it from the same day on.

6. 6

   Please store it right away in the refrigerator to keep it fresh!

7. 7

   Also have a look at this eggplant and apple mul kimchi.

* Per serving · 4 servings · Values may vary.

No additional tips available.