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.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

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

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

When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.I eat this with rice dishes, and not just Korean rice dishes.You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.

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

If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!

I wanted to make some lycopene-rich tomato mul kimchi, but cut tomatoes get mushy before their lactic acid ferments, and cherry tomatoes don't pickle well... so I came up with this recipe for mul kimchi using leftovers! It turned out to be a great recipe.Since you can do a lot of pickling with already fermented juice, this recipe lets you eat right away and avoid letting the highly nutritious leftover juice go to waste, killing two birds with one stone! Recipe by Heartful Kitchen Rei

It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq

Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too!This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

I made this at my daughter's request.Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224