This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.

The water released from the vegetables you've salted is essentially their juice, so we use that too in the brine, but in this case we won't use it from the eggplant because of its harsh taste. After you've wrung out a good amount of liquid, then use it for pickling. The color of the eggplant will worsen with every day that passes. Sugar is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei