Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, using leftovers for tomato mul (water) kimchi. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Using Leftovers for Tomato Mul (Water) Kimchi is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Using Leftovers for Tomato Mul (Water) Kimchi is something that I have loved my whole life.

To get started with this particular recipe, we have to 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.

The ingredients needed to make Using Leftovers for Tomato Mul (Water) Kimchi:

1. Take 250 ml Leftover mul kimchi juice
2. Get 1 Tomato
3. Make ready 1/2 Cucumber
4. Make ready 1 Salt

Using Leftovers for Tomato Mul (Water) Kimchi. Here is how you cook that. Ingredients of Using Leftovers for Tomato Mul (Water) Kimchi You need of Leftover mul kimchi juice. Prepare of Salt. … Using Leftovers for Tomato Mul (Water) Kimchi.

Instructions 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.
   1. Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste.
3. 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!
4. Also have a look at this eggplant and apple mul kimchi. - - https://cookpad.com/us/recipes/153923-pear-and-apple-mul-water-kimchi - (see recipe)

Ingredients of Using Leftovers for Tomato Mul (Water) Kimchi You need of Leftover mul kimchi juice. Prepare of Salt. … 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. Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste. Water or Mul Kimchi is best served COLD straight from the fridge.

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