Reply To: Dry Kimchi

Hi, how are you gonna add juice into it? Juice from older kimchi or from where?
What I would do if I were you is to press the kimchi down so that it’s submerged in whatever juice that’s left. Then let it sit in room temp overnight before putting it back in the fridge. It should help it ferment further and produce more juices to cover the cabbage.
Hope this help