Using Leftovers for Tomato Mul (Water) Kimchi

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Using Leftovers for Tomato Mul (Water) Kimchi. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Using Leftovers for Tomato Mul (Water) Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Using Leftovers for Tomato Mul (Water) Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Using Leftovers for Tomato Mul (Water) Kimchi is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Using Leftovers for Tomato Mul (Water) Kimchi using 4 ingredients and 5 steps. Here is how you cook that.

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! Recipe by Heartful Kitchen Rei

Ingredients and spices that need to be Make ready to make Using Leftovers for Tomato Mul (Water) Kimchi:

1. 250 ml Leftover mul kimchi juice
2. 1 Tomato
3. 1/2 Cucumber
4. 1 Salt

Steps to make to make Using Leftovers for Tomato Mul (Water) Kimchi

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.
   
   https://cookpad.com/us/recipes/153923-pear-and-apple-mul-water-kimchi

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So that is going to wrap this up with this exceptional food Recipe of Favorite Using Leftovers for Tomato Mul (Water) Kimchi. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!