Kimchi is a Korean condiment made from shredded cabbage pickled in spices and spices. This spice is often served as a side dish as well as an ingredient in other dishes. For example, kimchi is added to “slaves, burgers, soups, fried rice, and even quesadillas.” Suffice it to say that kimchi is a versatile condiment.
Traditionally, kimchi is stored in a large clay pot buried in the ground. The cool soil temperature allows the kimchi to ferment and develop stronger flavors.
Can you freeze kimchi
Kimchi has a long shelf life because it has been preserved in salt. Nevertheless, it can go bad if it is exposed to the air in the room for too long. In fact, leftover kimchi only lasts 5 to 7 days in the refrigerator. When stored in the freezer, leftover kimchi will keep for 2 to 3 months. However, some Koreans believe that kimchi never goes bad, only ages.
However, never leave leftover kimchi at room temperature for long. If you have leftovers, refrigerate immediately to limit air exposure.
A sign that kimchi is “gone” is when it takes on an overly sour taste. Well, kimchi that has gone bad isn’t completely useless. You can still use them for cooking. You can mix them in pancake batter, fried rice or tofu stew.
Kimchi should only be tossed when mold begins to grow on the kimchi or it begins to produce a pungent odor. For example, if you have a lot of kimchi on hand, here is a step-by-step guide on how to freeze kimchi:
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How to freeze kimchi?
For bottled kimchi, it’s not a good idea to pop the bottle straight into the freezer. The glass bottle will break when the kimchi freezes. It’s best to repackage the kimchi into manageable portions using durable plastic bags or even freezer-safe rigid containers. Just make sure the container is airtight to avoid freezer burn.
Water crystals could form on exposed or poorly packaged kimchi, and they dilute the spice’s flavor once it’s thawed. Also, the kimchi will be softened by the melted water crystals.
Using a clean spoon, scoop the product into the plastic container or bag. If using resealable plastic bags, squeeze out as much air as possible before sealing the bag. Get a marker, write the storage date on the package and stick it in the freezer.
The same method applies to homemade kimchi and leftover kimchi. Simply pack the spice into manageable portions before sticking in the freezer. That way, the kimchi won’t get soaking wet when defrosting. For store-bought, foil-wrapped and unopened kimchis, you can pop the product straight into the freezer. Once the packaging has been opened, you can either transfer the kimchi into a resealable container or seal the original packaging before placing the product in the freezer.
How to thaw kimchi?
To thaw frozen kimchi, all you have to do is move the product from the freezer to the fridge. Allow the wort to thaw for several hours. The key here is to thaw the kimchi slowly to reduce any changes in flavor or texture. Since kimchi is traditionally served cold, you can enjoy this popular condiment as soon as it’s fully thawed. On the other hand, you can put frozen kimchi straight into the kitchen if you use it for things like stews and soups.
Kimchi is the perfect condiment for hearty dishes due to its high acidity. It goes well with all types of food, especially grilled meat and Korean barbecue! Now that you know how to freeze kimchi, you can save this delicious condiment for future uses so you never run out.