Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, using leftovers for tomato mul (water) kimchi. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Using Leftovers for Tomato Mul (Water) Kimchi is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Using Leftovers for Tomato Mul (Water) Kimchi is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have using leftovers for tomato mul (water) kimchi using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Using Leftovers for Tomato Mul (Water) Kimchi:
- Get 250 ml Leftover mul kimchi juice
- Get 1 Tomato
- Prepare 1/2 Cucumber
- Get 1 Salt
Steps 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’s going to wrap it up for this special food using leftovers for tomato mul (water) kimchi recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
