I started making my own kimchi this year and it’s an absolutely laborious + satisfying process. Here’s an excellent way to use up all the kimchi brine.

These kimchi almonds are salty, umami, and full of flavor. Perfect as snacks on the go or add as a decent salad topping. I multiply this recipe and make them in batches for holiday gifts.

Kimchi Brine Almonds

Ingredients 

2 cups (300g) raw almonds or nut of choice 

6 tbsp kimchi brine

Instructions

1. Preheat the oven to 325 F. In a mixing bowl, measure out the almonds and add the kimchi brine. Stir to combine.

2. Line a large baking pan with parchment and bake the almonds in a single layer (don’t overcrowd the pan) for 15-20 mins.* Stirring halfway to ensure even baking. Roast until golden and crispy around the edges.

3. I like to leave the almonds to cool in the oven to dry them out further. Store in an airtight container.

Cooking notes:

Baking time really depends on the strength of your oven. Check often so you don’t end up with a tray of burnt almonds.

For additional spiciness— sprinkle the almonds lightly with cayenne pepper while they are still warm.