Easiest Way to Prepare Delicious Using Leftovers for Tomato Mul (Water) Kimchi

Using Leftovers for Tomato Mul (Water) Kimchi. If you don't have enough leftover mul kimchi juice, make some salt water and add it to the juice. Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste. Water or Mul Kimchi is best served COLD straight from the fridge.

Traditionally, dongchimi is made with whole radishes and therefore takes weeks to mature. This recipe is a quick version which is commonly called "summer dongchimi" in Korea. You cut the radishes into small pieces for quick salting and maturing. You can cook Using Leftovers for Tomato Mul (Water) Kimchi using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Using Leftovers for Tomato Mul (Water) Kimchi

1. You need of Leftover mul kimchi juice.
2. It's of Tomato.
3. You need of Cucumber.
4. It's of Salt.

Within two days at room temperature in. Wash the radishes in cold water with a sponge to remove any dirt. Put ⅓ cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly.

Using Leftovers for Tomato Mul (Water) Kimchi instructions

1. If you don't have enough leftover mul kimchi juice, make some salt water and add it to the juice..
2. Remove the stem from the tomato and cut into 6-8 wedges. Slice and salt the cucumber..
3. Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste..
4. The juice is already fermented, so you can eat it from the same day on. Please store it right away in the refrigerator to keep it fresh!.
5. Also have a look at this eggplant and apple mul kimchi. https://cookpad.com/us/recipes/153923-pear-and-apple-mul-water-kimchi.

Put the salted radish into the glass jar. Yes, this Korean-style fermented cabbage is a spicy superfood. It's a probiotic, too, so it's good for you and for your gut microbes. To make kimchi, green cabbage is fermented with salt, garlic, ginger, onions, red chili powder, and fish sauce or anchovy paste. Kimchi is a great companion for Korean BBQ, of course.