HOME > Chowhound > Home Cooking >


What Should I Do with Leftover Kimchi "Juice?" [moved from General Topics]

  • d

I've almost polished off a huge half-gallon jar of kimchi. It would be a shame to toss the liquid that is left, yet pouring it over rice seemss too boring for words.

How would you use the leftover brine in the service of good chow?

  1. Click to Upload a photo (10 MB limit)
  1. I'd experiment by cutting up some cabbage, carrots and kirby cukes and putting them in a jar with the leftover kimchi juice. I'd also add some tiny pearl onions and maybe some peeled garlic cloves and store it in the frig for at least a week to allow the stuff to "pickle".

    2 Replies
    1. re: christina z

      Salt the vegetables down first. Let them sit in the salt for several hours, then rinse, rinse, rinse. This removes a lot of internal water which will then be replaced by the flavors in your kim chee 'juice'. Use sea salt, not iodized salt so the veggies will retain more of their crunch.

      You can do the same thing with carrots and celery in your leftover 'Claussen's' pickle juices.

      1. re: Karolyn

        +1. You definitely don't want to throw your veg in without doing that first. :)

        You might also try making a moohl naengmyun (that's the cold buckwheat noodle soup dish) with a half kimchi brine broth. That's really tasty. :)


        And you can also use it as part of your braising liquid for some pork belly with Napa cabbage, some onion, garlic, a little fish sauce, and brown sugar.

    2. Eggs! How about hard-boiling a few eggs and pickling them in your left over juice?

      1. Cajun-Seoul cocktails?

        1. You can make kimchi tchigae, which is really good, spicy and easy to make (at least watching mom make it.) Works best with that really fermented kimchi. That is what my mom did when the stuff was getting really "bubbly". Eat with lots of rice!

          Link: http://www.yorizori.com/trans/recipes...

          1. One of our favorite Korean dishes is a thinly sliced pork with kimchi. I bet cooking pork... chops, roast, fillets, medallions..in it would be awesome!


            1. here's a thought, kimchi bloody mary?

              1. My wife just made a ton of kimchi and we have lots of leftover juices also....trying to gather some ideas. I am aware of the obvious things - jigae, bokums, etc.

                3 Replies
                  1. re: ipsedixit

                    Ip, should I try this even though I hate beets???

                  2. re: xiaobao12

                    Caviar. Carageenan noodles. Part of the liquid component for Dr. Pepper pork shoulder or just plain barbecue sauce. Dumpling skins.

                  3. Kimchee soup, if you can take the heat. (Hottest damn thing I've ever tried to eat.)

                      1. I might mix it with some gochujang (for sweetness and extra heat) and marinate some chicken in it, then grill, roast or saute.

                        Taking my cue from Chik-fil-a allegedy marinating chicken in pickle juice....:)

                          1. My mom usually makes kimchi jun(pancakes with chopped seafood) and kimchi jjigae but I guess you need to buy more kimchi to make both. Or you can add it to make cold noodle dishes.

                            5 Replies
                            1. re: Monica

                              Thanks for the replies...will try.

                              Wife made fried rice with some of old and new kimchi - was yummy.

                              1. re: xiaobao12

                                There's also a lot of really simple stuff you can use it for - like pouring a little bit in a pico de gallo or using it as part of a salad dressing. Almost like a sour version of fish sauce where you can add a little bit to all sorts of things to add depth and delicious funk.

                                1. re: cowboyardee

                                  this is a great idea, cowboy. Thanks for sharing!

                                2. re: xiaobao12

                                  If you ever eat ramen, especially Korean ramyeon (like Shin), add some kimchi juice! Makes it extra delicious.

                              2. Once you have more kimchi, you can add the juice to kimchijeon (kimchi pancakes).