Kimchi is a traditional Korean fermented cabbage dish that originated in the 1600s. It’s typically made by fermenting a type of cabbage in a salt brine, which changes the cabbage’s natural sugar and acid levels, as well as the proteins, starches, and lipids in the leaves. Kimchi also contains bacteria that help digest the vegetables. In South Korea, the product is viewed as a delicious hangover cure and is often a main attraction at Korean BBQ restaurants.
Kimchi is a staple in Korean cooking, and there are so many things you can do with it, like fermenting it and creating pickles. But one of its best uses is as a flavorful way to make kimchi juice. With the help of this recipe, you can make the most of your kimchi juice with a variety of different foods. You can drink it as is, or use it as a dip for hot dogs or grilled meat. It can also be combined with other juices and smoothies to make delicious and healthful beverages.
There’s nothing better than sitting down to eat a full Korean meal, and then realizing there’s another serving of Kimchi on the side. This might be your chance to use it to make the most of your leftovers, and save yourself some money in the process. If you’re looking for a new way to have your Kimchi and eat it too, keep reading.
Kimchi juice is a tangy, spicy brine that’s a by-product of the kimchi fermentation process. It is packed with flavor, so tossing it out after you’ve finished the cabbage is wasteful. But what should you do with it instead? We’ve created the ultimate list of uses for leftover kimchi. These ideas will allow home cooks to transform any underseasoned dish into a delicious, flavor-packed meal.
What are the best ways to utilize kimchi juice that has been left over?
Kimchi juice is a versatile beverage that goes well with a variety of savory meals. It’s great for preserving veggies or adding to sauces and dips. Try it in a Bloody Mary or on its own for something a bit different.
1. Vegetables pickled
Using kimchi juice to pickle vegetables is a fast and simple method. Any vegetable can suffice, but carrots, cucumbers, and cabbage are excellent choices. Toss in some peeled garlic cloves and pearl onions as well.
The first step is to liberally salt the chopped veggies and let them to rest for 2-3 hours before rinsing them in water. This will help your veggies absorb the kimchi juice by drawing out any excess moisture.
To create a pickle, place the veggies in a jar with the cover on and refrigerate for one week. This should be more than enough time for everything to ferment.
2. Sauces and condiments
Many kinds of sauce benefit from the addition of kimchi juice, which adds depth of flavor. It will help mayonnaise, aioli, and ketchup, among other things.
You may use the brine to make salad dressings instead of acidic components like vinegar or lemon juice. You may also boost the dressing’s nutritional value by adding gut-friendly probiotics.
Cocktails No. 3
If drinking the juice straight seems like too much effort, try mixing it into a cocktail. Drinks with lemon juice in them are an excellent place to start. Try an Asian-style Bloody Mary made with shochu, Japanese cucumber, and kimchi juice.
To make a more traditional version, just combine the juice with tomato or clamato juice, tabasco, and vodka. Remember to include the celery stick!
Whiskey Sour or Kamikaze are two more cocktails to try.
Make a unique-tasting dip the next time you entertain. The juice goes well with dips like hummus and guacamole.
Start by finely cutting onions, bell peppers, chile, garlic, and napa cabbage for a unique spin on traditional salsa. Use as a burrito filler or taco topper by combining the ingredients with kimchi brine.
Pico de gallo, a wonderful Mexican salsa, is a fantastic way to use up leftover kimchi juice.
5. Drink it directly from the bottle
If you like culinary challenges, you may just drink the leftovers. Kimchi shots, like kombucha or kefir, have become a popular probiotic drink. It gives you a sour and salty smack in the face and is a great way to wake up in the morning.
Make sure you test a little amount of juice to ensure it hasn’t gone bad. Otherwise, you’ll be in for a rude awakening!
If you find this simple to eat, try one of our other “difficult meals,” such as brains, casu marzu, or scorpion.
6. Pancakes with kimchi
Kimchi pancakes, or kimchijeon or kimchi-buchimgae, are a popular Korean delicacy. Before frying, a flour batter is combined with a variety of veggies, pork, and kimchi.
Leave away the meat, veggies, and kimchi for a smoother, no less delicious pancake. Instead, make a simple, flavorful pancake with kimchi juice.
7. Rice fried
Rice should be steamed or cooked till tender before making spicy fried rice. Then add chopped vegetables, chicken, pig, prawns, or a plant-based protein like tofu or tempeh to cook it with.
Add a generous splash of kimchi juice towards the end of the cooking process. It will give the rice an acidic, spicy taste as well as a vivid color. Serve with a fried egg on top.
The juice may also be poured over rice at the dinner table for an additional fiery kick. Use it the same way you would sriracha or other spicy sauces.
Tip: Kimchi-bokkeum-bap, a Korean variation of fried rice with kimchi, is a popular dish. Even if you just use the juice, it’s still a wonderful meal.
Chili beans, no. 8
While kimchi’s residual juice goes well with Mexican food, it’s particularly excellent with chili beans. The juice complements the current components nicely in most dishes, which are already hot.
Make zingy marinades by using kimchi juice for vinegar or other acidic liquids. It’ll tenderize your favorite barbecue meat in no time. Vegetarian options such as tempeh or tofu may also be marinated.
Soondubu-jjigae is number ten.
Soondubu is a famous Korean stew made with fresh curdled soft tofu, veggies, and meat or fish. The stew comes with a raw egg that you break into the bowl, like with many Korean dishes.
Gochujang is a commonly used ingredient in the broth. You may either leave it out and substitute it with kimchi juice, or you can combine the two for a spicy dinner.
Kimchi jjigae (kimchi stew) may also be made using kimchi juice; it’s finest when the juice is towards the end of its shelf life. Of course, you won’t be cooking your stew using kimchi’s primary ingredient, fermented cabbage. To compensate, you may wish to add some fresh cabbage.
Pasta sauce (nine)
To any tomato-based spaghetti sauce, add another layer of flavor. While the sauce is suitable for use in Italian meals, it is especially good when stirred into Korean or Japanese noodles.
With kimchi juice, almost any kind of egg will work. Hard-boil the eggs, remove the shells, then pickle them in the jar with the brine that’s left behind.
Making deviled eggs and mashing some juice into the yolk mixture is another eggy alternative. With a last sprinkling of paprika, these spicy eggs will be perfect.
Some individuals like adding HP Sauce to their omelet on Sunday mornings. Kimchi juice is a delicious alternative that’s also a lot healthier since it’s free of sugar.
Kimchi juice may be used in a variety of soups. Mul Naengmyeon, a famous Korean cold noodle dish, is our personal favorite. Borscht, ramen, and minestrone are some more dishes that may be tweaked.
Soups with cultured dairy, such as yogurt, are called for in certain recipes. Use kimchi juice instead for a flavorful plant-based alternative.
Shakshuka is number fourteen.
Shakshuka is a delicious Maghrebi meal in which eggs are poached in a mixture of tomatoes, peppers, onions, and spices. The addition of kimchi brine enhances the taste of the dish and will not disappoint.
You may use kimchi juice to season almost any kind of meat. Season hamburger patties, morning sausage, meatloaf, and pies with it. It also works well as a wet rub on grilled meats.
Combine kimchi juice, mirin, garlic, soy sauce, rice wine, and gochujang in braising sauces. It’s great for seasoning pork belly.
16. Kimchi cooked at home
Ferment your own kimchi if you like DIY culinary projects. It’s a simple to prepare meal that’s high in probiotics. While leftover brine isn’t required for kimchi, it will speed up the fermenting process. It’s also helpful for accelerating sauerkraut production.
Related reading: Kitchen uses for leftover brioche Leftover béchamel sauce may be used in a variety of ways in the kitchen.
To sum it up
With leftover kimchi juice, you may make a variety of delicious dishes. A excellent place to start is with soups, sauces, and marinades. However, any savory dish that benefits from a spicy, acidic taste will work.
If you’re feeling brave, try making a cocktail with the juice or just drinking it straight.
Consider other hot and spicy sauces like sambal oelek, sriracha, or ketjap manis when deciding whether a dish is appropriate for kimchi juice. If you use one of these, you can probably replace it with kimchi juice.
Today’s post is a real treat, because I’m sharing with you 16 ways to use leftover kimchi juice. For those of you who don’t know, kimchi is a type of Korean fermented cabbage that’s popular in the country. The process of fermenting the cabbage, which takes 3 to 6 months, gives the liquid a delicious, tangy flavor. Kimchi is usually used as a side dish but it’s also nice to drink.. Read more about recipes with kimchi and chicken and let us know what you think.
Frequently Asked Questions
What can I do with leftover kimchi liquid?
You can use it to make a kimchi stew or kimchi soup.
What can I make with kimchi brine?
Kimchi brine is a liquid that is made from the fermented cabbage water. It can be used to make kimchi, but it can also be used as a seasoning for soups and stews.
This article broadly covered the following related topics:
- recipes with kimchi and chicken
- recipes with kimchi
- kimchi fried rice recipe with chicken
- what goes well with kimchi
- kimchi juice recipe