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.
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.
Cut the cucumber and daikon radish into thick slices and lightly apply salt (rock salt). Wait 15-20 minutes. Save the the juice to use in the brine, as well.
Peel the apple and slice into 5 mm thick wedges. Cut the bell peppers into 1 cm wide strips. The fresh aroma of the peppers goes great with this dish.
Take the vegetables from Step 3, plus the apples, bell peppers, and chili pepper and add to the brine from Step 2, adjusting the amount of salt as needed. If it's too salty, add some water.
[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.
As it ferments, the color of the vegetables will change and it will become thicker and more acidic. This is the perfect time for consuming it, but with my family, it's already gone by then.
[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 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.
The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it.