The mean liquid leachate remaining in each of the jars after five days of fermentation was 230 ± 17.8 mL which was 1.58% of the total kimchi mix in the three jars. As this leachate is not consumed, the removal of this liquid results in a small loss of oxalates from the kimchi available for consumption. The mean total and soluble oxalate contents of this fraction were, respectively, 353.78 ± 11.79 and 322.88 ± 8.60 mg.