Kimchi: beetroot+yam, freezing, and durability outside the refrigerator.

Home Forums Korean food discussion Kimchi: beetroot+yam, freezing, and durability outside the refrigerator.

This topic contains 1 reply, has 1 voice, and was last updated by  Altran 4 years, 10 months ago.

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    Hi, Maangchi and guys. Nice to meet you.

    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.

    1-) I’d like to know if I can add to the recipe the following ingredients:

    – Beetroot.

    – Yam.

    – Shimeji and Shiitake mushrooms (fresh or dried)

    And just in case:

    – Olive oil

    – Grains (sesame, flaxseed, quinoa)

    – Shrimp

    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.

    Another two questions:

    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.

    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.

    Thank you, and thanks for the website!

    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.




    – Seaweed?

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