This is mul kimchi, which you'll want to enjoy regardless of what vegetables are in season. Of course it's great in summer, but it's also delicious in the cold winter, with yakiniku barbecue or hot pot.
Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly. Finely julienne the garlic and ginger.
Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.
Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate. The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine
Combine the chili pepper slices, garlic, ginger, sugar to help the fermentation, lemon, kombu for dashi stock, and mineral water, and mix together well.
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. Then, store it in the refrigerator.
As it ferments, the color of the vegetables will change and it will become thicker and more acidic. Decide when you want to eat it and enjoy.
[Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body. It has about 20 times more lactobacillus as nukazuke pickles.
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Story Behind this Recipe
This mul kimchi is especially tasty in the hot summer, but my family eats it no matter what season. It's also delicious with ingredients like apples, watermelon (the white part), and Japanese parsley. This is fundamentally a mild kimchi, but when we got some fresh red chili, we added it liberally and enjoyed.
This is a mul kimchi with clear brine. If you grate the garlic and ginger they will muddy the brine, so slice them thinly instead. Use the sweeter top part of the daikon radish. This time I used cabbage because that's what I had on hand, but if you use Chinese cabbage you can also use the sweet yellow section near the heart for a delicious result.