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

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Dave Feldman May 10, 2002 03:11 AM

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?

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    christina z RE: Dave Feldman May 10, 2002 08:52 AM

    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
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      Karolyn RE: christina z May 10, 2002 06:27 PM

      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
        inaplasticcup RE: Karolyn Mar 22, 2012 08:27 AM

        +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. :)

        http://en.wikipedia.org/wiki/Naengmyeon

        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.

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      Pat Hammond RE: Dave Feldman May 10, 2002 09:39 AM

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

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        WLA RE: Dave Feldman May 10, 2002 09:52 AM

        Cajun-Seoul cocktails?

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          Starfish RE: Dave Feldman May 10, 2002 01:38 PM

          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...

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            jill RE: Dave Feldman May 10, 2002 08:11 PM

            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!

            Peace

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              sooth RE: Dave Feldman May 11, 2002 03:04 AM

              here's a thought, kimchi bloody mary?

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                xiaobao12 RE: Dave Feldman Mar 22, 2012 07:33 AM

                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: xiaobao12
                  ipsedixit RE: xiaobao12 Mar 22, 2012 08:20 AM

                  Spicy borscht?

                  1. re: ipsedixit
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                    xiaobao12 RE: ipsedixit Mar 22, 2012 07:56 PM

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

                  2. re: xiaobao12
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                    wattacetti RE: xiaobao12 Mar 22, 2012 01:00 PM

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

                  3. pikawicca RE: Dave Feldman Mar 22, 2012 05:43 PM

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

                    1. njmarshall55 RE: Dave Feldman Mar 23, 2012 05:57 AM

                      Strip furniture?

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                        4Snisl RE: Dave Feldman Mar 23, 2012 07:07 AM

                        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. C. Hamster RE: Dave Feldman Mar 23, 2012 07:31 AM

                          kimchi tchigae

                          1. Monica RE: Dave Feldman Mar 23, 2012 07:39 AM

                            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
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                              xiaobao12 RE: Monica Mar 23, 2012 06:17 PM

                              Thanks for the replies...will try.

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

                              1. re: xiaobao12
                                cowboyardee RE: xiaobao12 Mar 23, 2012 06:48 PM

                                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
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                                  xiaobao12 RE: cowboyardee Mar 24, 2012 07:34 AM

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

                                2. re: xiaobao12
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                                  slow_loris RE: xiaobao12 Apr 13, 2012 10:14 AM

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

                                  1. re: slow_loris
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                                    xiaobao12 RE: slow_loris Apr 13, 2012 07:46 PM

                                    Thx for this idea.

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                                will47 RE: Dave Feldman Apr 13, 2012 04:54 PM

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

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                                  sandylc RE: Dave Feldman Apr 13, 2012 05:49 PM

                                  Insect repellent?

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