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Using Leftovers for Tomato Mul (Water) Kimchi

Using Leftovers for Tomato Mul (Water) Kimchi

Mul kimchi juice is loaded with plant-based probiotics, which are believed to promote intestinal health and beautiful skin. Since it's really good for you, I reuse it and don't let it go to waste.

Ingredients: 2 servings

Leftover mul kimchi juice
250 ml
Tomato
1
Cucumber
1/2
Salt
to taste

Steps

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 (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.