The taste of the jello is very sour initially and then you're hit with a spicy, burning sensation in your mouth. You try to keep eating the jello but then you realize that all the whipped cream in the world can't make this jello palatable so you dispose of all of it, along with the remaining kimchi juice. That's my experience with eating this recipe in a nutshell.
I was initially panicked at first because I didn't sprinkle the gelatin into a liquid and let it rest for 3-5 minutes. So the tops of some of the small bowls with the jello in it were a bit powdery, so I drained the liquid through a colander so it wouldn't be so powdery anymore. Surprisingly, that made the jello set faster than the bowls that didn't get drained. But by the 3-hour mark in the fridge, all of the jello was set. So moral of the story: let the gelatin do its thing.
It may have looked like I enjoyed eating this jello in the video, but after I stopped recording, I realized how disgusting this jello was. I gave this jello one more chance, thinking it would magically turn palatable overnight in the fridge, but alas, that was not to be.
If I did learn one thing from trying this recipe is this: not all juices are tasty.
This recipe is simple though- it only requires three ingredients: kimchi juice, unflavored gelatin, and whipped cream(highly recommended). I got my inspiration for this recipe from https://crystalchild.wordpress.com/2011/02/20/apple-juice-jello/.
Makes 2 cups worth of jello.
You will need:
A small saucepan
4 small bowls
For the jello:
1 1/2 cups of kimchi juice(link on where you can get so much of this stuff: http://shop.goldminenaturalfoods.com/GOLD-MINE-ORGANIC-FRESH-RAW-KIMCHI-JUICE-32-OZ/productinfo/1904%2D1900/)
1/2 cup of cold kimchi juice
1 packet of unflavored gelatin
Whipped cream to go on top of the set jello(highly recommended)
1. Put 1 1/2 cups of kimchi juice into a small saucepan. Put the stove on medium heat.
2. Heat the juice until you see bubbles around the edges of the saucepan. DO NOT BOIL THE JUICE! Boiling destroys gelatin's ability to set, making the use of this ingredient null and void.
3. Lower the heat when you see bubbles around the edges.
4. Add the 1/2 cup of cold kimchi juice.
5. Sprinkle the unflavored gelatin all around the top of the juice. Stir the gelatin into the juice until it's fully dissolved, which might take a couple of minutes.
6. Pour the mixture into 4 small bowls. Make sure to put newspaper underneath the bowls when pouring.
7. If it looks like the tops of the mixture in the bowls is powdery, drain the mixture through a colander and back into a bowl. This should do the trick.
8. Cover the bowls with plastic wrap and let the jello set in the fridge for 2-3 hours.
9. Top the set jello with whipped cream. You'll probably need it. Bon appetit?