Seaweed Kimchi with Leftover Kimchi Brine (Parae Kimchi)
A traditional Korean seaweed kimchi made using leftover kimchi brine. This coastal-style kimchi gently calms the sourness of fermented brine while keeping the flavor light and refreshing. Made with fresh or salt-preserved seaweed, minimal seasoning, and slow refrigeration, it’s one of the most sustainable kimchi styles there is.
Equipment
- 1 small glass jar (250ml or 9 fl oz. )
Ingredients
- 100 g fresh sea lettuce (parae) or salt-preserved fresh seaweed, rinsed
- ½ cup leftover kimchi brine from a well-fermented batch of kimchi, pieces of leftover kimchi or kimchi stuffing also can be used
Seasoning (to adjust)
- 1 stalk green onion thinly sliced (around 20g)
- ½ tsp minced garlic
- 1 tsp gochugaru for color, optional
- 1 tsp anchovy fish sauce
- Optional: a pinch of salt for longer storage
Instructions
Prepare the seaweed
- Fill a large bowl with cold water and gently loosen the seaweed.
- Swish it around to release salt, sand, or debris. Drain and repeat this process several times with fresh water.
Remove excess water cut into bite-sized lengths
- Squeeze the seaweed firmly to remove as much water as possible. Cut into bite-sized lengths (around 2 cm / 1 inch).
Add the kimchi brine
- Pour in the leftover kimchi brine and toss gently to coat.
Combine aromatics
- Place the seaweed in a bowl and add green onion, garlic, gochugaru, and fish sauce.
Adjust seasoning
- For longer storage, add a small pinch of salt.
Rest and store
- Transfer to a clean container and refrigerate.
- It can be eaten right away, but the flavor improves after a day or two.
