General discussion

“not much kimchi juice”

  • 4 posts
  • started 1 year ago by jockc
  1. I made napa cabbage kimchi for the first time last weekend. I am the only one who eats it in my family so I made 1/3 size recipe: 3 lbs of cabbage only.

    I left it out of the fridge for a few days and it is nicely fermenting. BUT... there doesn't seem to be much kimchi juice in there. I made kimchi fried rice last night, half recipe, and there was barely a few tablespoons of juice in my kimchi.

    Why am I not getting much juice? will more form later? the kimchi itself tastes perfect.

  2. Your kimchi will definitely produce more juice as it ages. If you've only made it a few days ago, don't worry, it's normal for there to not be much juice. As it ferments, the vegetable will wilt more and release its juices. Personally, I prefer to eat fresher kimchi just as a banchan or with just rice and kim. As my kimchi ferments and ages, it gets nice and sour and juicy, and that is when I used it for stuff like kimchi fried rice and kimchi jjigae or just stir fry it with some samgyeopsal. It requires a little patience--or just constantly making multiple batches of kimchi--but it is worth it to wait a little for it to develop more flavor before you use it in cooked dishes.

  3. More juice will form later, if your kimchi is just a few days to a week old it is normal to have little juice.

  4. yes, it sometimes happens. Kimchi is not juicy enough but actually that's good kimchi. One factor is the thickness of the cabbage. If cabbage leaves are thick, more moisture will be drawn out over time, so your kimchi will be very juicy. If your cabbage leaves are thin, there is not enough moisture, so the kimchi will be dry. Regarding some of my recipes that call for kimchi juice, if your kimchi happens to be dry, never mind. Without kimchi juice, you still can make delicious dishes.
    Good baechu (napa cabbage) has fresh green and thin leaves.

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