not much kimchi juice

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This topic contains 4 replies, has 5 voices, and was last updated by  Yoona 1 week, 1 day ago.

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    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.



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



    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.



    Hi there Maangchi. I just found your website awhile ago and have been on it quite frequently. I made some kimchi from a recipe I found on a different site before I came across yours and I just had a question that I’m quite worried about. I made a mixture of Napa cabbage, daikon and scallion kimchi and the recipe told me to check it daily and press it down till the brine covers it. My question is do I still need to check it daily once I put it in the fridge and press down the vegetables under the brine as well? I noticed that the brine seems to soak in the vegetables rather quickly in the fridge and leaves them uncovered for long periods of time. I’m afraid I’ve done something wrong and I would hate for it to start molding or other things. If I do need to press it daily it seems like I’ll need to press it multiple times a day. Please help! Thank you.

    I used garlic,ginger,fish sauce,gochugaru and kosher salt. Those are the only ingredients other than the vegetables. I hope that helps in figuring it out. Thank you again.



    I couldn’t find napa cabbage so i used regular cabbage but it has no juice at all despite letting it ferment for a week

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