uses for kimchi juice left over at bottom of jar?
- toutefrite Mar 9, 2010 01:09 PM
Most of my uses call for me to drain the kimchi, and I am left with a bucketful of the juice at the bottom. ANybody have creative uses for it?
Chop up some fresh napa cabbage, onions, green onions, bell or sweet pepper, red or green chili pepper, slice some garlic, add some of the kimchi juice, and use as "salsa" for tacos.
Fry some bacon then saute mushrooms, onions, peppers in the bacon grease and some of the kimchi juice - use as filling for omelets.
And I will repeat the soup, noodle, and fried rice recs.
I was hoping to summon the korean food genie, Hannaone! Thanks! I went the kimchi bacon route and had the best omelette in ages. As for the cocktail suggestions, I find alcohol unbearable in on its own, never mind with such exotic additions! What can I say, my palate is still one of a six year old's, I gag at the taste of any booze.
Just rub the magic kimchi urn ----
Kimchi and kimchi juice are really useful ingredients.
They work really well with almost anything Mexican or border fusion.
Kimchi juice can also be used for seasoning grilling meats (like a wet rub), mixed with sausage for a breakfast patty that bites back, with ground beef for burgers or meatloaf, seasoning for stir fry dishes, in Korean vegetable, meat, or seafood pancakes, etc .........
Edit to Add: You don't have to wait for the "bottom of the jar" either - fresh (any time after the first 12 hours) kimchi juice is also great in any of the recs above as well as drizzled over fresh greens in salads.
Obviously with St. Patricks Day coming.... One would add some more salt, put it in rubermaid container, zip or vac bag with a Beef Brisket... and make corned Beef.
**I prefer a cure with good old fashioned Nitrates/ nitrites.. Tenderquick. And the Good old fashioned Nitrates/nitrites from smoking. But if you want a funky grey color, go with an all Kosher salt brine.
Corned Beef isnt terribly "authentic" anyway depending on your definition of authentic.. so pay no never mind do the different pickling spices. In 1860's when St Patrick's Day was invented, the NY parade committee when to Kosher Butchers and asked for Back Bacon... they got Corned Beef.