How do I make sure my kimchi isn’t too watery or too dry – what’s the right amount of brine or liquid to have?

Question

How do you prevent kimchi from being too watery or too dry? Learn how to get the right amount of brine to perfectly cover your vegetables.

Answer 1

The ideal kimchi should have enough brine to cover the vegetables, but not be swimming in excess liquid. A good rule of thumb is to have the brine level just below the top layer of vegetables after packing.

Detailed Explanation:

Achieving the perfect kimchi consistency hinges on managing the brine. Here's a breakdown of how to get it right:

1. Salting the Cabbage: This is the most crucial step. Properly salting the cabbage draws out excess moisture, preventing a watery kimchi. Use a generous amount of salt (usually kosher or sea salt) and massage it thoroughly into the cabbage. Let it sit for at least 1-2 hours, flipping it occasionally, until the cabbage is significantly wilted and pliable.

2. Rinsing and Draining: After salting, rinse the cabbage thoroughly 2-3 times to remove excess salt. Then, drain it very well. Squeeze out as much excess water as possible. This step is vital to prevent a watery kimchi.

3. Making the Paste: The kimchi paste (typically made with gochugaru, garlic, ginger, fish sauce, and other ingredients) contributes to the overall moisture content. Adjust the amount of wet ingredients (like fish sauce or fruit purees) in the paste based on the dryness of your other ingredients. If your gochugaru is very dry, you might need a bit more liquid.

4. Packing the Kimchi: When packing the kimchi into your jar or container, press down firmly to release any trapped air and encourage the vegetables to release their natural juices. The brine should naturally rise to cover most of the kimchi. If it doesn't, you can add a small amount of salted water (made with boiled and cooled water) to just cover the vegetables.

5. Monitoring During Fermentation: During fermentation, the kimchi will release more liquid. Check it daily. If there's excessive liquid, you can carefully pour some off. If it seems too dry (vegetables are exposed to air), add a little more salted water.

Pro Tip:

Use a fermentation weight or a clean ziplock bag filled with water to keep the kimchi submerged in the brine during fermentation. This helps prevent mold growth and ensures even fermentation.