Using Leftovers for Tomato Mul (Water) Kimchi

• 250 ml Leftover mul kimchi juice
• 1 Tomato
• 1/2 Cucumber
• 1 Salt

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.
3. Slice and salt the cucumber.
4. Put the tomato and slightly dehydrated cucumber into the mul kimchi juice, and adjust the amount of salt to your taste.
5. The juice is already fermented, so you can eat it from the same day on.
6. Please store it right away in the refrigerator to keep it fresh!
7. Also have a look at this eggplant and apple mul kimchi.

kimchi juice, tomato, cucumber, salt

Taken from cookpad.com/us/recipes/153321-using-leftovers-for-tomato-mul-water-kimchi (may not work)