Why waste it, when you can taste it #4: Kimchi

While in the first article about Kimchi you can learn how to make it, here we will go deeper into a few options on how to not waste leftovers and over fermented kimchi. You will find a way to make flavorful salt with over fermented kimchi and a great cocktail with leftover juice. Go check the first article if you want to learn how to make kimchi pancakess.

Here’s a recipe for flavored salt with Kimchi:


2 cups coarse sea salt
1 cup kimchi, finely chopped

Preheat your oven to 100 degrees
In a medium bowl, combine the sea salt and kimchi. Mix well to combine.
Spread the mixture onto a baking sheet lined with parchment paper.
Bake in the preheated oven for about 30 minutes, or until the salt is dry and the kimchi is crispy.
Let the flavored salt cool completely, then transfer it to an airtight container.

To use the flavored salt, sprinkle it over any dish that you want to add a tangy, spicy kick to. Enjoy!

A delicious and unique twist on a classic Bloody Mary that uses kimchi juice instead of tomato juice:


2 ounces vodka
1 ounce kimchi juice
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Salt and pepper to taste
Kimchi and lemon slices for garnish

Fill a cocktail shaker with ice.

Add the vodka, kimchi juice, lemon juice, simple syrup, Worcestershire sauce, hot sauce, salt, and pepper to the shaker.

Shake well to combine.

Strain the cocktail into a chilled glass filled with ice.

Garnish with a slice of kimchi and lemon, and serve immediately.

This cocktail has a tangy and spicy flavor, with a touch of sweetness from the simple syrup. It’s a great alternative to a traditional Bloody Mary and is perfect for enjoying with your favorite Asian-inspired dishes.