http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 21 May 2013 06:31:31 +0000 http://www.maangchi.com/talk/topic/kimchi-beetrootyam-freezing-and-durability-outside-the-refrigerator#post-6723 Sun, 27 Jan 2013 20:08:21 +0000 Altran 6723@http://www.maangchi.com/talk/ <p>1-)<br /> - Seaweed? </p> http://www.maangchi.com/talk/topic/kimchi-beetrootyam-freezing-and-durability-outside-the-refrigerator#post-6722 Sun, 27 Jan 2013 01:15:56 +0000 Altran 6722@http://www.maangchi.com/talk/ <p>Hi, Maangchi and guys. Nice to meet you.<br /> I'm Altran, from Brazil, and since I had a korean girlfriend for 5 years, korean food is known to me, her mother loved to cook to me since other brazilians didn't even get close to it, haha, and it's my favorite cuisine. So I love the website! I always make my kimchi, but I want to try some other combinations. </p> <p>1-) I'd like to know if I can add to the recipe the following ingredients:</p> <p>- Beetroot.<br /> - Yam.<br /> - Shimeji and Shiitake mushrooms (fresh or dried)</p> <p>And just in case:<br /> - Olive oil<br /> - Grains (sesame, flaxseed, quinoa)<br /> - Shrimp</p> <p>Would any of these rot? I want to make an even more nutritive kimchi (except the shrimp, that's for testing the flavor), but I fear that some of these ingredients could decay during time.</p> <p>Another two questions:</p> <p>2-) Can I freeze kimchi? Does it takes the flavor or the properties? I heard in Korea people used to store it under the snow. That would turn things easier, since I could make a bigger quantity and store for a long time.</p> <p>3-) For how long I could store kimchi outside the refrigerator? There's a hut I go sometimes to stay alone, but I don't have a refrigerator there. I would like to know for how long I could have a kimchi pot there without it being risky for my health. I like the sour flavor of older kimchi, my concern is just if the ingredients won't go bad.</p> <p>Thank you, and thanks for the website!</p> <p>Edit: I forgot a 4th question! Can I take off the garlic and onions of the recipe and the kimchi keep durable? Just to have an alternative to eat kimchi when I go out, without getting bad breath, haha. </p>