Do you not know how to store kimchi in fridge? You can place it in a sealed container and inside the cold temperature of the appliance to slow down the fermenting process. That way you can keep your side dish for a longer period of time and know many techniques that can be applied to storing other food!
Kimchi is one of the most popular side dishes that definitely increases your appetite and makes your meal even more satisfying.
The sour taste provides a contrast to your main course which makes it a perfect accompaniment. It is especially popular with samgyeopsal or Korean bbq. It uses the qualities of fermentation to achieve the unique flavor so keep reading to find out how the magic happens! So, how to store kimchi in fridge?
Steps To Store Kimchi In Fridge
Kimchi follows the rules of fermentation which means that it is purposely stored for a long time. During the storage phase, the components break down and work to achieve the flavor. However, this doesn’t mean it won’t spoil. There is a certain boundary between fermenting phase and spoilage. Storing the food in the refrigerator will slow down the process and thus, lengthen the life rate.
Step #1. Ferment it
This process is the most time-consuming. Not only is fermenting dependent to the period of time, it also requires patience to pick out the opportune moment where kimchi is crispy and fresh. It may require a lot of things as well. Click here on how to ferment and store your kimchi.
Leave in an undisturbed area
The first step on how to store kimchi in a fridge is to place it in an untouched place. It should be away from direct sun exposure, preferably room temperature. The jar that contains it should not be fully closed. The package will be left alone for 10 to 12 hours, exactly. Exceeding will affect the taste and quality.
After 10-12 hours of fermenting, it is now time to see the result. There will be a slight change in color and keep an eye out for excess liquid. It will form gradually throughout the process so it is normal. However, you need to discard it. Pour it onto the sink and make sure no water is left inside the jar.
Checking the quality
A quick reminder: kimchi doesn’t smell bad. It produces a strong odor but is not considered foul. If it smells bad, it means that your kimchi has not aged well. Kimchi has an overpowering smell of vegetables, garlic, and pepper. Salty fragrance but still fresh. Take a piece of the fermented dish or cut a portion.
You should take note of the components and flavor. The vegetables should be crispy and fresh. The taste is tangy and sour with a hint of garlic. If it is well-suited for your taste, congratulations! You have succeeded.
Step #2. Prepare for storage
Next, you have to do is place the contents in a new, clean container. We advise an airlock container, a bag, or a jar. Any container is good as long as it’s tidy and sealed tightly. No air should pass through since it can ruin the crisp of the vegetables.
Seal the container securely and if possible, try adding another seal. You can use tapes or clips. These are just added precautions to make sure no air will leak inside.
Next, get ready to be stored in the fridge. Kimchi is usually placed in the fridge door. This area is for foods that should be consumed immediately. Unopened kimchi can be stored for a very long period of time but opened ones have a time limit. Placing it on the door will make it more visible and enticing to eat. It can also be placed on the top shelf which contains all packages and foods that need to be consumed earlier, as well.
Tips in storing kimchi
Here are additional information you should keep in mind when handling complicated foods like kimchi.
Tight seals ar continuously reiterated in storage, not just for kimchi. The cold temperature inside the fridge is meant to slow down the spoilage rate. If hot air or even room temperature contaminates the contents, this can create a series of chemical reactions that will drive food closer to the rotting phase. If unsure of the covers, you can double the packaging. The tighter, the better. Tapes, ziplock, and clips are the most common materials if you want to double seal.
The more exposure to bacteria, the more likely it will contaminate your food. Utensils you use to take out kimchi can be a medium for unwanted organisms to ruin your kimchi. During consumption, use clean and unused utensils. Scoop out the desired amount. Try to lessen contact with the package as much as possible.
Refrigerators are equipped with low temperatures that deliberately slow down microbes inside food. Kimchi, despite being fermented, is still prone to spoilage. Unopened kimchi jars are safe from spoilage but opened and used ones are exposed to contamination and hot air. The cold will slow down the biological components that make it age faster. Because of this, your kimchi will last long, opened or not.
This is recommended for quartered cabbage kimchi. The cabbage contains roosts so, you are advised to cut roots before storing. You can place it with the kimchi before storage or separate and use it for other dishes.
You are now well-versed on how to store kimchi in fridge! Just make sure to avoid cross-contamination and you’re good to go! These tips are also good for similar types of food. For more articles, click here on what happens If you put hot food in the fridge. Enjoy reading!