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 produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei

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

This mul kimchi is especially tasty in the hot summer, but my family eats it no matter what season. It's also delicious with ingredients like apples, watermelon (the white part), and Japanese parsley. This is fundamentally a mild kimchi, but when we got some fresh red chili, we added it liberally and enjoyed.This is a mul kimchi with clear brine. If you grate the garlic and ginger they will muddy the brine, so slice them thinly instead. Use the sweeter top part of the daikon radish. This time I used cabbage because that's what I had on hand, but if you use Chinese cabbage you can also use the sweet yellow section near the heart for a delicious result. Recipe by Heartful Kitchen Rei

I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty.I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious.Don't throw away the vegetable juice released from the salt - you can use it!Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei

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.Only salt the cucumber. The water released from the vegetables you've salted is essentially their juice, so generally we use that too in the brine, but we want to retain the white color of the pear, so for this recipe we won't dehydrate it. The sugar is not used as a sweetener, but is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei

Eight years ago, I had water kimchi at a sam-gyetang shop. It was refreshing and very tasty I heard that the water used to rinse rice is used...so, through trial and error, I arrived at this recipe.These days, I made it about 3 times a week .Be sure to use thick rice rinsing water. Drink up the vitamins and minerals from the rice rinsing water.Since this dish also contains lots of naturally formed lactic acid, it also tonifies your gut. Recipe by Haasan aibon

Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!

This is one of the most difficult recipes in the world! If you stock tofu (either silken or firm) in your flidge, your tummy gonna be happier with one more side dish which is high in protein and law calorie.

Husband made it and was delicious!Can be vegetarian with vegetarian kimchi

I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin

I created this recipe to use up leftover kimchi and eat to plenty of fermented foods.Adjust the cooking method and time accordingly! You can use any leafy greens. ☆I drizzled flaxseed oil for the omega 3. Oils with omega 3 are not suitable for heating, so drizzle it on after cooking. Recipe by uki345

I absolutely love kimchi and can eat it with every meal. Store-bought kimchi is quite expensive, but making it at home isn't too costly, so if you're willing to spend an afternoon making it, you can have enough to last almost a month. I've made kimchi many times, but this is the recipe I use most often!The time for soaking the napa cabbage in salt water is included in the total cooking time!Make sure to prepare a large container with a tight-fitting lid to store the kimchi. To prevent it from becoming too sour, I open the container once a week to take out a portion to use. Avoid opening the container frequently.Depending on the temperature, the fermentation speed of the kimchi can vary, so you can adjust the amount of rice flour accordingly. Too much rice flour will cause it to ferment very quickly!