Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, using leftovers for tomato mul (water) kimchi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Using Leftovers for Tomato Mul (Water) Kimchi is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Using Leftovers for Tomato Mul (Water) Kimchi is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook using leftovers for tomato mul (water) kimchi using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Using Leftovers for Tomato Mul (Water) Kimchi:
- Take 250 ml Leftover mul kimchi juice
- Prepare 1 Tomato
- Make ready 1/2 Cucumber
- Get 1 Salt
Instructions to make Using Leftovers for Tomato Mul (Water) Kimchi:
- 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. - - https://cookpad.com/us/recipes/153923-pear-and-apple-mul-water-kimchi
So that is going to wrap this up with this special food using leftovers for tomato mul (water) kimchi recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
