That leftover liquid can add a dimensional, impressive sour taste to your go-to soup recipes, and the brine can add a little heat to milder soups, maximizing the usage of homemade or store-bought kimchi.
Start with a few tablespoons at a time, stir and taste after each addition to avoid overdoing the kimchi brine, aiming for a supporting role in enhancing the soups' flavor without overpowering them.
Kimchi brine works well in vegetable-forward, brothy recipes but not with dairy due to its highly acidic nature that can curdle dairy products, making it a versatile ingredient for various soups.
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