Reply To: No kimchi juice?

Your 1 year old kimchi is still good and crispy, it sounds like you are good at making delicious kimchi!
But I prefer kimchi without much brine especially for my winter kimchi. I use a lot more salt and drain for a long time so that the kimchi won’t have much brine and will last a long time. When kimchi has lots of brine, it will be easily go soggy even though you still can eat it.
So, if you like to make your kimchi more juicy, salt the cabbage for a shorter time so it keeps more of its moisture when you make kimchi with it. Then your kimchi will have lots of brine. Or drain the salted and rinsed cabbage for a shorter time and don’t squeeze it tightly at all.

Regarding not enough kimchi brine, we have already talked about the topic on the forum and I answered. Check this out, please.

not much kimchi juice