Pear and Apple Mul (Water) Kimchi

Pear and Apple Mul (Water) Kimchi

Mul kimchi's plant-based lactobacillus can survive in your intestines. It's good for your skin and your diet! Be sure to drink up the lactobacillus-packed juice, too.

Ingredients: 2-3 servings

Asian pear
1/2 clove
Sliced ginger
2-3 slices
1/2 teaspoon
● Water
350 ml
Joshinko (or mochiko)
1 teaspoon
● Sugar
1 teaspoon
Rock salt (or regular salt)
1 teaspoon


1. Thinly slice the garlic and ginger. You can actually cut them however you like, but don't grate them or they will cloud up the brine.
2. Put all of the ● ingredients into a pot and turn on the heat. Mix them together well, and when it starts to simmer, turn off the heat. Once it has cooled, add the garlic and ginger.
3. Cut the cucumber into large, bite-sized pieces and lightly sprinkle with salt. Let sit for 15-20 minutes until it begins to dehydrate.
4. Peel the pear and leave the skin on the apple, and chop into 1 cm-thick wedges. This is mild kimchi loaded with fruit.
5. Take the dehydrated cucumber, pear, and apple and add to the brine from Step 2. Adjust the amount of salt. If it's too salty, add some water.
6. [Fermenting] Transfer 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.
7. 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.
8. [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.
9. [Using leftovers] Tomato mul kimchi using leftover juice Recipe ID: 2322856
10. Eggplant and cucumber mul kimchi Recipe ID: 2322360

Story Behind this Recipe

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.