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What to do with THICK kimchi juice?

xiaobao12 | Nov 22, 200908:25 PM

The bottle was bought in September and the kimchi was finished about 2.5 weeks ago. What is left is a very thick and fermented kimchi juice. Do I really have to throw this away or what can I make with this, other than the usual (kimchi jigae, soon dubu)? In fact, I haven't dared to make those dishes yet because of the intense odor and strength of the "juice"

I posted in Los Angeles because I know Los Angeles is awesome for Korean food, korean everything...


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