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Using Leftovers For Tomato Mul (water) Kimchi Recipe

Using Leftovers for Tomato Mul (Water) Kimchi Recipe
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Serving : 2
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Prepare the ingredients before making Using Leftovers for Tomato Mul (Water) Kimchi in your home. Then, follow these steps below to serve Using Leftovers for Tomato Mul (Water) Kimchi for your family or friends.

Ingredients: Using Leftovers for Tomato Mul (Water) Kimchi

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

How to Make Using Leftovers for Tomato Mul (Water) Kimchi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Using Leftovers for Tomato Mul (Water) Kimchi in your home by yourself.

    Step 1
  • If you don't have enough leftover mul kimchi juice, make some salt water and add it to the juice.
  • Step 2
  • Remove the stem from the tomato and cut into 6-8 wedges. Slice and salt the cucumber.
  • Step 3
  • Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste.
  • Step 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!
  • Step 5
  • Also have a look at this eggplant and apple mul kimchi.
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