Place kimchi in several thickness of paper towel, and squeeze out excess juice.

Press on the onions to release the excess juice.

The excess juices evaporate, and the apples cook down before the pie is filled.

Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds.

Pour over any excess juices, and sprinkle streusel over top.

Slice the orange thinly and press a few slices between two sheets of kitchen towel to remove excess juice.

Gently squeeze out the excess juice and scoop away the pulp.

Strain off any excess juice and stir in the cranberry sauce.

Wipe up any excess juice, then mix a solution of mild soap in lukewarm water.

Use a slotted spoon to transfer the filling to a warm plate, leaving any excess juices in the pan, and set aside.