Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, using leftovers for tomato mul (water) kimchi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Using Leftovers for Tomato Mul (Water) Kimchi is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Using Leftovers for Tomato Mul (Water) Kimchi is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Prepare 250 ml Leftover mul kimchi juice
2. Prepare 1 Tomato
3. Take 1/2 Cucumber
4. Make ready 1 Salt

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.
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

So that is going to wrap it up for this special food using leftovers for tomato mul (water) kimchi recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!