What should I do with leftover kimchi juice? Been eating it for a few months now and I always feel bad for throwing out all that flavorful liquid.
Kimchi is a side dish, its meant to be something you use to cleanse you pallet while eating. The juice can be used for lots of korean dishes. Make kimchi fried rice and add the juice. This is a staple of Korean bachelor cooking.
>Short grain rice
>Kim (dried seaweed)
>Gochu jang (Pepper paste)
These are the staples for being a single man who sucks at cooking in Korea. mix rice, soy sauce, sesame oil and pepper paste. Then grab it with the sheets of seaweed. Or do the fried up version of this and add the juice while frying.
Simmer it down 'til it's almost a syrup, mix it 1:2 with gochujang and you have a wonderful dip.
Freeze it in icecube trays, use when you have to add a bit of kimchi flavor to a broth/sauce, or if you accidentally screw up and drain the jar of the stuff, dumping the juice down the drain. Or if you wanna spice up a soup.
Or you can use it as a starter for homemade kimchi. You have a flavor base to shoot for, add chilis, ginger, salted shrimp and other flavorants until you hit where you want. Combine, add cabbage, jar and refrigerate. Voila, after the ~$20 startup you have the supplies to make enough kimchi to fill a coffin, minus the cost of cabbage.
I'm somewhat surprised some garlic doesn't make its way in.
Add it to your ramen when cooking. It helps flavor the noodles.