If you don't have enough leftover mul kimchi juice, make some salt water and add it to the juice.
Remove the stem from the tomato and cut into 6-8 wedges. Slice and salt the cucumber.
Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste.
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!
Also have a look at this eggplant and apple mul kimchi (Recipe ID: 2321674).
Story Behind this Recipe
I wanted to make some lycopene-rich tomato mul kimchi, but cut tomatoes get mushy before their lactic acid ferments, and cherry tomatoes don't pickle well... so I came up with this recipe for mul kimchi using leftovers! It turned out to be a great recipe.
Since you can do a lot of pickling with already fermented juice, this recipe lets you eat right away and avoid letting the highly nutritious leftover juice go to waste, killing two birds with one stone!