Watery kimchi

What is causing it

• The cabbage was not salted long enough. Salting draws water out before the paste goes on. Cut short, the cabbage releases it into the jar instead.
• Not drained thoroughly after rinsing. Rinse water carried into the jar dilutes everything.
• A watery cabbage. Napa cabbage varies a great deal, and a very fresh, very juicy one gives more liquid.
• Fermented warm. Faster fermentation breaks down the cell walls more quickly and releases more water.
• Extra vegetables with a high water content, particularly radish and cucumber.
• It is simply old. Kimchi releases more liquid and softens as it ages. That is not a fault; it is the fruit of time.

Does it matter?

Usually less than people expect.

Watery and still crunchy

Fine. Use the liquid rather than draining it away.

Watery and soft

Older, or fermented too warm. Still perfectly good — this is stew and pancake kimchi rather than side-dish kimchi.

Watery and not sour

Fermentation may be stalled. Move it somewhere warmer.

Slimy or ropey liquid

A different finding. Discard it.

Fuzzy coloured growth

Mould. Discard the batch.

Any doubt

Salt levels, keeping times and safety are matters for the Food Standards Agency.

What to do with the liquid

Kimchi brine is one of the most useful things in a fridge and almost everybody pours it down the sink.

• In a stew. Kimchi jjigae is built on it — the liquid is most of the seasoning.
• In a marinade for pork, chicken or tofu, with a little soy and sesame oil.
• In a dressing, with oil, rice vinegar and a touch of sugar.
• In fried rice, added with the kimchi so nothing is lost.
• In a bloody mary, which is unexpected and very good.
• To start the next batch, adding a few spoonfuls to kickstart fermentation.
• In a pancake batter for kimchijeon, where the liquid replaces some of the water.

Getting less liquid next time

1. Salt the cabbage properly and for long enough. It should go flexible enough to bend a thick stem without snapping.
2. Rinse thoroughly, then drain thoroughly — and give it longer than feels necessary. Standing it in a colander for half an hour is not excessive.
3. Squeeze the quarters gently before the paste goes on.
4. Use a rice-flour porridge in the paste. It thickens the liquid that is released and helps the paste cling rather than sliding off.
5. Pack the jar tightly so there is less space for liquid to pool.
6. Ferment somewhere cool. A slower ferment gives firmer kimchi.
7. Move it to the fridge once it is as sour as you want, which slows everything down.

Common questions