The Best Way To Freeze Kimchi! Read Here!

Can You Freeze Kimchi?

Yes, kimchi can be frozen. You can freeze it in airtight containers or zip-top bags. The best way to freeze it is in an airtight container. This way, it won’t lose moisture.

You can also freeze it in ice cube trays and transfer it to an airtight container when it is frozen.

Refrigerated kimchi will keep for about a week if kept in the refrigerator. If you want to freeze it, just let it cool down completely before freezing it.

If you don’t have time to make your kimchi, you can buy it from Korean grocery stores.

What is Kimchi?

Kimchi is a spicy Korean fermented vegetable dish usually made with cabbage, radish, and other vegetables. It’s very different from our American version of kimchi, which is more pickled than fermented.

The vegetables are shredded or chopped and then mixed with salt and many chili peppers. The mixture is packed in a jar and left to ferment for a few weeks.

The fermentation process adds a tangy flavor and helps preserve the food. It can be eaten as a side dish or appetizer or as a condiment for other dishes.

Kimchi is considered a healthy choice because it is low in fat and contains vitamins such as C and B-complex. It’s a great way to get your veggies and is usually served rice.

Kimchi is commonly eaten at breakfast or as a side dish to other meals. It’s a staple of the Korean diet and a popular side dish in most restaurants.

Does Kimchi Freeze Well?

Kimchi freezes well, but it’s best to freeze it in a sealed container. If you have a vacuum sealer, use that to seal your kimchi.

You don’t want air to get into your kimchi as this will cause it to spoil. When you freeze it, it’s best to wrap the kimchi in a plastic bag before sealing it in the freezer.

This prevents the kimchi from sticking together.

How to freeze kimchi?

Korean cuisine is renowned for its kimchi, but you’ll have to wait a while to try it for yourself. For instance, it’s not like a typical American condiment—like hot sauce.

It doesn’t have the same kind of heat or spiciness, and it’s not as easy to make. Instead, kimchi is a fermented mixture of vegetables (and sometimes seafood) that’s been left to mature for a few months or even years. As time passes, it becomes better and better.

Process:

STEP 1 Remove any bad-smelling ingredients, such as onion or garlic.

The first step in freezing kimchi is to remove anything that might make it smell not good while it’s being stored. This includes onions, garlic, and scallions. They tend to ferment and produce gas as they sit, so they should be removed before the kimchi is put away.

STEP 2 Prepare a large container to hold the whole batch of kimchi.

Once you have all of the vegetables in your freezer, you can begin the process of fermentation. Place the vegetables in a large storage bag, close it up, and give it a good shake.

STEP 3 Freeze for two weeks.

After two weeks, open the bag and use a spoon to dig into the kimchi. You’ll see the vegetables slowly rise to the surface. Discard any vegetables that have been too frozen, which are still hard.

STEP 4 Once you’ve got a mix of soft and firm kimchi, seal the bag in a freezer-safe container.

Now that you’re ready to store your kimchi, you need to find a container that will keep it fresh. A glass container works well, but if you have a vacuum seal machine, you can also use that to help seal your kimchi when you freeze it.

STEP 5 Label the container and place it in the freezer.

Label your containers with the date you froze them, and write down what type of kimchi you made.

Freezing kimchi takes time, so don’t expect to eat it right after you make it. Give it some time to mature, then enjoy it once it’s thawed out.

Homemade Kimchi Recipe:

Ingredients:

  • 1/2 cup cabbage
  • 3 carrots
  • 4 radishes
  • 1 cucumber
  • 1 bunch green onions
  • 1 head napa cabbage
  • 1 teaspoon salt
  • 1 tablespoon red pepper flakes
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar

Directions:

  1. Wash the vegetables thoroughly. Peel off the outer layer of the cabbage leaves and cut them into bite-size pieces.
  2. Cut the carrot and radish into thin slices. Slice the cucumber lengthwise. Thinly slice the green onions.
  3. Under cold running water, rinse the cabbage leaves until clean. Drain and pat dry. Set aside.
  4. To make the salt, combine it with the red pepper flakes. Stir until the salt has dissolved. Add the sesame oil and stir again.
  5. Transfer the dressing to a resealable plastic bag.
  6. Add the prepared vegetables to the bag along with the cabbage leaves. Seal the bag and massage the vegetables around inside the bag. Let stand at room temperature for 30 minutes.
  7. Squeeze the air out of the bag and seal tightly. Store in the refrigerator for three days. After three days, squeeze the air out of the sealed bag and transfer it to a freezer-safe container or vacuum sealer.
  8. Until six months after the date of packaging, label, and freeze. Thaw overnight in the refrigerator.

Frequently Asked Questions About Freezing Kimchi

How Long Does Kimchi Last In The Freezer?

Kimchi lasts about four months in the freezer. It doesn’t last as long as other foods because it contains more moisture than most other foods.

Can I Freeze Kimchi Without Red Pepper Flakes?

Yes, but you won’t get as much flavor from the dish. If you want to omit the red pepper flakes, add 1/2 teaspoon instead.

What Is The Best Way To Defrost Kimchi?

Defrosting is easy. Just leave it on the countertop for a few hours.

Is There Any Difference Between Kimchi And Sauerkraut?

Sauerkraut is fermented cabbage, while kimchi is not. They both contain probiotics, though.

Do I Have To Use Cabbage For My Kimchi?

Cabbage is traditional, but you can use any vegetable you like. Green bell peppers work great, and they give an added crunch.

Do I Need To Wash Vegetables Before Making Kimchi?

You do not need to wash vegetables before making kimchi. However, washing removes excess dirt and bacteria, affecting the fermentation process.

Can You Refreeze Kimchi?

Yes, but there are two things you should know. First, freezing slows down the fermentation process. Second, you cannot defrost frozen kimchi without cooking it first.

Last Words

Freezing kimchi is simple, but it does take some patience. Once you master this technique, you’ll be able to make delicious dishes all year round.

We hope you enjoyed our guide to freezing kimchi!

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