Cloudy Liquid in Kimchi

All our kimchi recipes use apple instead of sugar. Apples contain natural sugars which can help feed the beneficial bacteria during fermentation, resulting in a flavorful and slightly sweet kimchi(still in low carbohydrates from fermentation process). This is a big reason why our kimchi juice sometimes look pretty cloudy. You can do so much with it, so keep all kimchi juice instead of pouring down to your drain! It is packed with probiotics!

Using kimchi juice in any soup can add a tangy and flavorful kick to your dish instead of adding salt and pepper. You can incorporate it into various soup recipes. Adding kimchi juice towards the end of cooking, or even after the dish is cooked and removed from heat, helps to minimize the loss of probiotics due to high temperatures. This ensures that you still get the nutritional benefits of the probiotics when consuming dishes with kimchi juice.

Definitely use juice from baek kimchi as well. My go to is when I make miyukguk(seaweed soup) for my children, I would use less soy sauce to make slightly salty soup and add kimchi juice right before I serve to my kids.

Today, I saved kimchi juice from several jars and made kimchi jjigae(kimchi stew). It is popular Korean cuisine known for its spicy, tangy, and savory. And it was just perfect for today weather.

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Mission To Find Kimchi Ingredients

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Fermenting Kimchi