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.

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

Ingredients
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)

Directions

• 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.