Can you freeze kimchi jjigae

Nutritional analysis per serving 8 servings calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 10 grams protein; milligrams sodium;. Powered by Edamam. Like this recipe?

Molasses Ginger Cake David Tanis. Wild Mushroom Tart David Tanis. Italian Almond Cookies David Tanis. As kimchi is salt-brined, it has a quite long shelf life. But if you have made more kimchi than you can eat within a few weeks, it is best to store it in the freezer.

Luckily, kimchi freezes quite well. The vegetables will lose their crispiness over time and the overall flavor will deteriorate the longer you keep the kimchi in the freezer. However, before that happens, you can defrost and enjoy kimchi for 3 months instead of discarding a half-full jar full of pickled goodness. Not freezing kimchi properly may bring forth major texture and flavor changes. To avoid these, take your time to properly prepare the condiment for freezing. Whether you are freezing homemade or store-bought kimchi, the general rules are the same — freezing kimchi in an airtight container and in portions for easy thawing.

Commercially manufactured kimchi usually comes in glass jars. Glass breaks and shatters in cold environments , damaging your freezer and the food you are keeping in it. Additionally, the Korean-style pickled vegetables will go to waste. If your store-bought kimchi is in plastic packaging that is airtight and undamaged, there is no need to transfer the kimchi into another container.

Freeze it as is if the portion size works for you. Freeze homemade kimchi following the same principles as when freezing the commercially manufactured variety. It is best to eat kimchi stored in the freezer within 3 months for the best flavor and texture. Frozen kimchi will stay safe for consumption for much longer. However, the longer it sits in the freezer the more its flavor and texture will deteriorate. If you want to avoid texture changes in kimchi, you need to defrost it in the fridge.

Freezing affects the crispiness of the vegetables and defrosting them using the wrong method will further affect their texture. If you thaw kimchi at room temperature, the condiment will become too mushy. To defrost kimchi, simply transfer it from the fridge into the freezer. Put the bag or container with kimchi on a plate to avoid water leaking in your fridge and wait for a few hours until kimchi is fully defrosted. However, as it usually takes a few hours for a portion of kimchi to fully defrost, remember to transfer it from the freezer into the fridge the night before you are planning to eat it.

Tip: If you are going to add the kimchi into a stew , sauce, or any hot dish where the crispiness of kimchi is not of central importance, add the frozen kimchi right into the hot dish. Kimchi is a Korean condiment made from shredded cabbages pickled in spices and seasonings.

This condiment is often served as a side dish as well as ingredients to other dishes. Suffice it to say, kimchi is one versatile condiment.

The cool ground temperature allows the kimchi to ferment and develop stronger flavors. That said, it could still go bad when exposed to indoor air for too long. In fact, leftover kimchi will keep in the fridge for only 5 to 7 days.

When kept in the freezer, leftover kimchi will keep for 2 to 3 months. That said, some Koreans believe kimchi never goes bad, it only ripens. Still, never leave leftover kimchi sitting at room temperature for long. When you have leftovers, keep in the fridge immediately to limit exposure to air.