Step 3: Using a cheesecloth, squeeze as much juice out of your kimchi as you can, reserving it for your kimchi aioli or kimchi mayo. Finely dice your squeezed kimchi.

This cocktail combines kimchi-infused vodka, vermouth, kimchi juice, “pickling soy sauce,” and garlic olive brine — resulting in a garlicky, savory, and spicy drink.

Add reserved kimchi juice and cook, stirring frequently, until rice is warmed and is red through and through from the kimchi juice, about 4 to 5 minutes. Add a little more oil if needed, and stir ...

Step aside, olive brine! There's another savory addition worth adding into martinis. For a tipple that's loaded with ...

The juice itself — a mix of the sweet liquid released by the cabbage and the spicy, garlicky kimchi sauce — will be so delicious. Don’t waste it!

Mayonnaise is a condiment that blends well with almost anything, and if you want to incorporate some sweet, spicy, and umami ...

To the pint glass add Clamato, kimchi juice, Worcestershire sauce, lime juice and 1/2 teaspoon of Tajin and stir. Top with chilled beer, serving remaining beer on the side.

This cocktail combines kimchi-infused vodka, vermouth, kimchi juice, “pickling soy sauce,” and garlic olive brine — resulting in a garlicky, savory, and spicy drink.