Kimchi Vinaigrette

Kimchi vinaigrette is a great way to use up leftover kimchi juice. Packed with so much flavors and benefits of probiotics, this is one punchy vinaigrette that will make you want to eat salad everyday.

Kimchi is a Korean fermented vegetable dish that is often enjoyed as a side dish or can be grilled and cooked with soup/stew. Baechu-Kimchi, or Napa cabbage kimchi is the most popular kimchi, or at least what most people think “kimchi” is. There are hundreds of varieties of kimchi with their unique combinations of ingredients and flavors.
You can purchase kimchi at most grocery stores in the refrigerated/cooler section or make your own at home. Kimchi uses lacto-fermentation (the same process that creates sauerkraut) where sugars from vegetables are converted into lactic acid (good for you bacteria).

5 things you should do for gut health

I love using kimchi with just about anything. It is a fantastic condiment/side dish to have in your fridge. You can top rice bowl and noodles with kimchi, or chop and stir into rice.

kimchi fried rice

Kimchi slowly ferments overtime in the fridge and becomes more and soft. At that stage, you can turn kimchi into kimchi jjigae (kimchi stew) or kimchi dumplings.

kimchi dumplings

Now that you have few ideas to use kimchi, what about the kimchi juice? Leftover kimchi juice has a lot flavor + all the probiotic benefits, so I thought why not make kimchi vinaigrette with it?

Keep the kimchi vinaigrette in your fridge for 5-7 days. You can drizzle the kimchi vinaigrette on your choice of greens, chopped veggies, nuts, and seeds. You can also serve kimchi vinaigrette as a dipping sauce for crudités.

Kimchi Vinaigrette

for about 1/2 cup

1/2 cup kimchi juice
2-3 tablespoon neutral oil like canola or avocado oil
1 tablespoon toasted sesame oil
1 tablespoon honey
Add rice wine vinegar, salt (depending on the age and brand of kimchi, I’d season per your taste)


  • Add kimchi juice, oils, honey in a blender. Blend until everything is emulsified evenly. Taste and adjust ingredients per your taste. If you like more sour/tang, add rice wine vinegar.

  • Alternatively, you can make the vinaigrette in a mason jar. Add all the ingredients in a mason jar, close the lid and shake the jar vigorously until everything is well combined. If it separates, just give a quick shake.

  • Store in the refrigerator for 5-7 days.

Dixya Bhattarai

Dixya Bhattarai

Written by

Thank you so much for visiting Food, Pleasure, and Health.