Kimchi is a familiar side dish of Korean cuisine, especially in Vietnam, it is also quite popular because of its spicy, delicious taste. Accordingly, housewives should pay attention to some ways to preserve kimchi when salted to avoid spoiling or being sour in the cold winter.
Controlling fermentation time
On chilly winter days (temperatures from 18 - 22 degrees C), the natural fermentation process will take place slower than on hot days. Therefore, kimchi when salted may need from 1.5 to 2 days at room temperature to achieve just enough lactic fermentation.
Check kimchi salt daily, when you see light air bubbles and a mild sour taste, you can put it in the refrigerator for storage. Leaving it outside for too long even in cold weather will quickly spoil kimchi and lose its delicious crispness.
Maintain stable cold temperatures
After the initial fermentation stage, the refrigerator is the best storage place for kimchi. The ideal temperature to slow down the acidification process is from 0 to 4 degrees Celsius.
The deep position inside the refrigerator will provide a stable heat base, which will help kimchi always have a fresh and delicious flavor for a long time.
Tighten and limit airspace
Air contact is one of the main reasons why kimchi is easily damaged or blackened. When arranging kimchi in jars or jars, housewives need to squeeze kimchi down to the bottom, ensuring salt water always covers the surface.
If using a large jar, you can use food wrap to cover the surface of the kimchi before closing the lid to minimize the oxygen gap.
Subdivide portions when kimchi is salted
Housewives when pickling needles divide the portions in each box by about 500g to 1kg. This method not only limits the opening of the lid from frequently letting air in but also prevents the spread of mold if a box is accidentally broken.
Choose safe storage items
In cold winter, many housewives often salt a large amount of kimchi to eat gradually. Therefore, choosing kimchi containers needs special attention to both ensure cleanliness and maintain the delicious taste.
Prioritize glass jars or high-grade plastic food containers (PP plastic) specifically for pickled foods. Absolutely avoid using poor quality metal or recycled plastic jars, because acid during fermentation can react with materials, creating harmful substances that affect health as well as changing the taste of dishes.
