When I'm done with a batch of homemade kimchi, I always find ways to use up the brine. It's acidic, salty, and just amazing when used as a seasoning—in fried rice, as a meat marinade, and tossed with vegetables before roasting to create an incredible sticky glaze.
I was on a dairy research trip to Bulgaria earlier this year, and the grandmother we were staying with gave me a little vial of yogurt culture to take back to Copenhagen. I use it to make two liters of yogurt at a time, which lasts about a week.
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