What might cause kimchi to not produce much liquid, and how can I fix a batch that seems too dry?

Question

What causes kimchi to not produce much liquid? Learn how to fix a batch that seems too dry and ensure there is enough brine to cover the vegetables.

Answer 1

Insufficient salt, improper fermentation temperature, or using overly dry ingredients can cause kimchi to be dry. To fix it, add a salt brine (salt dissolved in water) or a small amount of fish sauce to the kimchi, and ensure it ferments at a cool, consistent temperature.

Detailed Explanation:

Kimchi relies on the process of fermentation to create its characteristic liquid. This liquid is a byproduct of the vegetables releasing their moisture as they break down and the salt draws out water. Several factors can contribute to a lack of liquid:

1. Insufficient Salt: Salt is crucial for drawing out moisture from the vegetables. If you didn't use enough salt during the initial salting stage, the vegetables won't release enough liquid.

2. Improper Fermentation Temperature: Kimchi ferments best at cool temperatures, ideally between 15-20°C (59-68°F). If the temperature is too high, the fermentation process might be too rapid, leading to different results. If it's too cold, the fermentation might be too slow or stalled.

3. Dry Ingredients: If the napa cabbage or other vegetables you used were already somewhat dry, they won't release as much liquid during fermentation.

4. Insufficient Pressure: Kimchi needs to be packed tightly in a jar or container and weighed down to help release moisture. If there isn't enough pressure, the vegetables might not release enough liquid.

To fix a dry batch of kimchi:

1. Add a Salt Brine: Dissolve 1-2 teaspoons of salt in 1 cup of water. Slowly pour this brine over the kimchi, ensuring it's evenly distributed. Use just enough to create some liquid without making the kimchi overly salty. Taste as you go.

2. Add Fish Sauce (Optional): For added flavor and moisture, you can add a tablespoon or two of fish sauce. Be careful not to add too much, as it can overpower the flavor.

3. Repack and Weigh Down: Ensure the kimchi is tightly packed in its container and weigh it down with a clean weight (like a jar filled with water or a fermentation weight). This will help release more moisture.

4. Monitor Fermentation: Place the kimchi in a cool, dark place and monitor it for a few days. You should start to see more liquid forming. Taste it periodically to check the flavor and adjust as needed.

Pro Tip:

When making kimchi, always salt the napa cabbage thoroughly and let it sit for at least 1-2 hours (or even overnight) to draw out as much moisture as possible before adding the other ingredients. This ensures a better fermentation process and prevents a dry kimchi batch.