Do you not know how to keep kimchi in the refrigerator? You can slow the fermentation process by putting it in a container with a lid and putting it in the refrigerator. You’ll be able to store your side dish for a longer amount of time and learn a slew of food preservation strategies in the process!
As a side dish, kimchi is one of the most popular, and it undoubtedly enhances the flavor of your meal.
Because of its tartness, it is an ideal companion to your main meal. Samgyeopsal, or Korean barbecue, goes particularly well with it. Keep reading to see how it achieves its distinct flavor through the use of fermentation’s properties. How do you keep kimchi in the refrigerator?
How Does a Refrigerator Work?
Compressor, condenser coils, evaporator coils, and an expansion device make up the refrigeration cycle’s five primary components. To keep your food fresh, here’s how they work together.
- Refrigerant is compressed by the compressor and sent into the coils on the outside of the refrigerator, increasing its pressure.
- Liquid is formed when the hot gas in the coils comes into contact with cooler kitchen air.
- The refrigerant cools down as it passes through the coils inside the freezer and refrigerator now that it is a liquid under high pressure.
- As the refrigerant cools the air inside the refrigerator, it removes the heat from the environment.
- A gas is formed and returns to the compressor, where the cycle repeats itself once more.
5 Big Benefits Of Having A Refrigerator
preserving the quality of food
When it comes to refrigerators, it is one of the most significant advantages. So that they can be used at a later date, they help preserve your food and other consumables safe. They keep the food fresh and prevent it from going bad and being wasted. Refrigerators aren’t just for storing cooked food; they may also be used to store raw vegetables, fruits, herbs, and spices, to name just a few of the many possibilities. You can go to any online business to rent a refrigerator in Ahmedabad.
Refrigerators keep your food fresh and safe by providing cooling. Refrigerators keep your water and other drinks chilled in the heat so you may take full advantage of the refreshing effects. Additionally, they have freezers that turn water into ice, which is useful in numerous ways. All refrigerators have this feature, which is worth mentioning.
Appliances such as refrigerators are among the most cost-effective in the home. A refrigerator is something you can buy without giving it any thought. It’s one of those purchases that you won’t be able to look back on and feel bad about. You get a lot for your money when you buy a refrigerator.
Also, refrigerators are available in a wide range of sizes and styles that include varied capacities as well as a wide price range. Buying a refrigerator has no constraints because the buyer has an infinite number of possibilities. You’ll be able to select a refrigerator that fits your budget and your needs.
Can be customized
The refrigerator’s most intriguing feature is here. That’s right, you read that correctly. Refrigerators can be tailored to suit your needs. In order to meet your specific needs, you can have it tailored to your specifications. You can also have it custom-painted in the colors of your choosing. Refrigerators allow you to adjust the temperature to your liking, and there are many more features you may take advantage of.
There are numerous other advantages to owning a refrigerator. People who have been utilizing refrigerators have found their advantages to be beneficial. There are several updated refrigerators on the market today, each with its own unique set of functions to enhance your enjoyment. However, it is critical to grasp the advantages of a refrigerator before making a purchase. You may also hire a TV in Ahmedabad for an affordable rate.
Steps To Store Kimchi In Fridge
Kimchi adheres to the norms of fermentation, which necessitates a long-term storage period. Components break down and work to achieve taste during storage. However, this does not imply that the food will not spoil. In the fermenting phase, there is a distinct line that separates the good from the bad. The food will last longer if it is kept in the refrigerator, which slows down the aging process.
Step #1. Ferment it
This step takes the longest. Fermentation is not only time-dependent, but it also necessitates perseverance on the part of the maker to wait until the kimchi is crisp and fresh to make it. In addition, a large number of items may be necessary. To learn how to make and preserve kimchi, go here.
Leave in an undisturbed area
Place the kimchi in an area of the fridge that hasn’t been touched in the first place. Ideally, it should be kept at room temperature and out of direct sunlight. It should not be completely sealed in the jar it’s contained in. After 10 to 12 hours, exactly, the package will be left alone Quality and taste will suffer if you overdo it.
We can finally see the final product after 10-12 hours of fermentation. Keep an eye out for any surplus liquid and see if the color changes. It’s very natural for it to take some time to develop. Discarding it is necessary. Discard any remaining water in the jar by pouring it down the drain.
Checking the quality
To refresh your memory, kimchi does not have an unpleasant smell. It has a pungent odor, yet it is not considered obnoxious. Your kimchi will smell terrible if it hasn’t aged properly. The aroma of veggies, garlic, and pepper dominates the kimchi. Despite the salty aroma, the scent is still pleasant. Chop up some fermented food or take a bite out of the fermented meal.
Make a mental note of the ingredients and how they taste. Crispy and fresh vegetables are ideal. There is a tinge of garlic in the flavor. Congratulations if you find it to be aesthetically pleasing. Finally, you’ve made it!
Step #2. Prepare for storage
Put the contents into a new, clean container next. Our recommendation is to use an airlock container, like a plastic bag or jar. When it comes to containers, the most important thing is that they are neat and that they are properly sealed. The crispiness of the vegetables can be ruined if any air is allowed to enter through.
Make sure the container is well-sealed and, if at all possible, use a second seal. Tapes or clips can be used. These are merely extra safeguards to ensure that no air escapes from the interior.
Then, it’s time to go into the fridge. The refrigerator door is usually where kimchi is kept. Foods that need to be consumed right away go in this section. Kimchi that has not been opened can be preserved for a long time, however opened kimchi has a limited shelf life. Placing it on the front door will make it more noticeable and attractive to consume. ‘ Alternatively, it can be placed on the top shelf, which holds all of the food and packages that need to be consumed sooner.
Tips in storing kimchi
Here are some more things to bear in mind when preparing kimchi or other difficult meals.
Kimchi isn’t the only food that requires tight sealing in storage. The fridge’s low temperature is intended to reduce the rate of food spoiling. It’s possible that the presence of hot air or even room temperature in the container can set off a chain reaction that accelerates food decay. As a last resort, you may always double the package. More compact is better. The most popular materials for a double seal are tape, ziplock, and clips.
Bacteria will be more likely to infect your meals if you are exposed to them more frequently. If you use a utensil to remove the kimchi, you may be allowing undesirable organisms to infect your food. Use only unused and freshly cleaned utensils for eating. Pick up as much as you like with a spoon. Reduce the amount of time the package is in contact with your hands.
Food in refrigerators is kept at a low temperature in order to prevent the growth of microorganisms. It is possible for kimchi to become bad despite the fact that it has been fermented. Kimchi jars that have not been opened are safe from deterioration, but those that have been opened and used are vulnerable to contamination and heat. To slow down the aging process, the cold will affect the body’s biochemical processes. As a result, whether opened or not, your kimchi will keep for a long time.
This is ideal for kimchi made with quartered cabbage. Because the roots of the cabbage contain roosts, it is recommended that you cut them before keeping them. Place it in the same container as the kimchi before putting it in the fridge, or separate it and use it in other recipes.
How to store other vegetables in the refrigerator?
Tender Salad Greens and Lettuces
If you have fresh greens like arugula or mesclun or spring mix on hand, you should eat them as soon as possible rather than storing them in the fridge. Opening a plastic bag of salad greens only to discover that they’ve turned slimy is never a fun experience, and it appears to happen rapidly if you just toss the bag into your fridge.
When you get back from the grocery store, the ideal time to keep salad greens fresh is right away (or receive your delivery). Begin by removing the greens from their packaging and sorting them. The mushy and brown leaves should be dug out and thrown away. Add paper towels or a clean dish towel to soak up any excess moisture in the bag to keep it fresh longer. Put dry paper towels or a clean dish towel in the clamshell before returning the greens to the container. Fold a paper towel in half and put it in the bag, then seal it with a clip. Use within a week.
There will be lettuces that are more resistant to cold than others. A head of lettuce, such as romaine or iceberg, can be kept in the refrigerator for up to two weeks. Cut off the ends but keep the rest of it intact to keep it fresh for as long as possible. The only time you should wash these things is when they are in use. Using a paper towel, stuff the plastic bag and seal it shut to keep them fresh. Toss the bag into the crisper drawer. Also? Lettuce should not be placed near any fruits that produce gases during the ripening process, such as apples, bananas, or avocados.
These are the greens that are normally sold loose, rather than packaged. Examples of this type of produce include cabbage, collard, and mustard green leaves, bok choy, and Swiss chard. Greens that have a rubber band or tie holding them together are best stored loose. After that, store them in a resealable bag in the fridge, wrapped in paper towels. A week or two should be plenty to keep them fresh.
You can freeze your hardier greens if you don’t plan to utilize them within ten days. If you’re using tougher greens, a brief blanch will do the trick. In addition to halting enzyme activity, blanching also removes any hiding dirt and microorganisms from the leaves, making them taste and feel fresher. Let me show you the way: For greens like kale, where the stems can be fibrous and unpleasant to eat, wash the leaves thoroughly, clip away the woodier stems, and then boil them for one minute. Finally, transfer the leaves to a bowl of ice water and dip them for a few seconds, then dry them thoroughly (a salad spinner works excellent here) and freeze them flat on a baking sheet, so that the leaves remain separated and do not become clumpy. Alternatively, you can clump them together in the freezer and use that method. You may keep them in the freezer for six to eight months after they’ve frozen fully. You don’t need to defrost frozen greens before adding them to soups, stews, or smoothies.
Bell Peppers and Fresh Chiles
As long as you don’t overcook them, bell peppers can last for up to two weeks in the fridge. Put them in a plastic bag and store them in the crisper drawer of your refrigerator for future use. From habaneros to jalapeno chile peppers, the same holds true. You can easily freeze peppers to keep them fresh for a longer period of time. Remove the seeds and membranes, cut them into desired sizes, and then freeze them on a baking sheet. You may store them in a freezer bag for up to six months after they’ve been frozen through. Pickled chiles can also be made by marinating the chilies in citrus juice or vinegar for a few days.
In most cases, if you buy cucumbers from the supermarket, you don’t need to wash them before you put them in the fridge. Wash and dry completely if you’re getting them from a farmer’s market or garden to remove any leftover dirt that could lead to their demise. After then, your alternatives are limited. Alternatively, you can store them on your counter or in the fridge, covered with a paper towel or clean dishcloth. Using a folded dry paper towel, keep them dry if you received them in a plastic bag. I recommend keeping them away from the off-gassing fruits I discussed in the delicate greens section and consuming them within five days. Cucumbers may be turned into easy, spicy pickles, which will keep them fresher longer.
Root vegetables are a great choice for long-term storage because of their high nutritional value. Carrots, parsnips, turnips, beets, radishes, rutabagas, sweet potatoes, yams, and normal potatoes are all included in this group.. In many circumstances, you don’t even need to keep these varieties in the refrigerator. You can preserve potatoes and sweet potatoes in a paper bag in a cool, dry area of your home, like a garage, cellar, or closet, where the temperature is consistently between 40 and 50 degrees, for up to three months. Avoid wet and chilly environments, as these resemble potato growing conditions and encourage sprouting. In general, large potatoes are more durable than small ones.
Remove the green tops if they came with the root vegetables; otherwise, store them in the refrigerator, wrapped in a moist paper towel or dishcloth. They’ll keep for three to four weeks in the fridge. Even without the leaves that came with them, wet towels can be used to keep beets and celeriac fresh in the fridge. Both can be stored in the refrigerator for 10 to 14 days. A damp paper towel folded in half is all that is needed for radishes to be stored in an airtight container. There is a two-week shelf life on these as well. As for the greens you’ll be discarding, freeze them for stock or make a greens-heavy sauce like gremolata out of them instead.
An asparagus is one of my favorite foods because it is one of the first signs of spring. But it’s also prone to wilting in the refrigerator. Asparagus, like your tender, leafy greens, are best consumed within a few days of purchase, although they can be stored for a short time. Trim approximately an inch off the bottoms of the asparagus stalks when you acquire a bunch. Keep about two inches of water at the bottom of your container, much like you would with a bunch of herbs or flowers to keep them erect. Place the jar in the refrigerator to keep it fresh. Change the water if it becomes hazy, and cover the stalks with a plastic bag.
In the case of preparing corn, you may have heard of the “don’t pick an ear until the kettle of water is already boiling” school of thinking. Because I don’t live near a cornfield, I have to get my corn from the grocery store or a farm stand. However, the corn adage does point to a fact: Sweetest immediately out of the field, starchier the longer it stays in storage. When it comes to baking, this is fine, but if you have fresh sweet corn, you should eat it as soon as possible. In order to keep the corn fresh until you’re ready to peel and prepare it, store it in its husk. If not, store it in a plastic bag for up to a week and eat it as soon as possible. You can freeze your corn if you want to store it for a longer period of time. The ears of corn can be blanched by dipping them in hot water for a few seconds, then drying and freezing the entire cob. After blanching the corn, you can remove the kernels from the cob and store them in a freezer bag for up to a year.
Winter Squash and Pumpkins
You don’t even need a refrigerator to store winter squashes. As long as you keep them off the floor to allow for proper air circulation, any cool area in your home will do. A rack is great for this purpose. Keep the squash away from fruits that release gas as they ripen, such as apples, avocados, and bananas, to keep the skin from drying out. When a squash develops spots, remove it from the rest of the squashes since it may be infected with rot. Squash can be cleaned with a mild bleach solution, one part bleach to 10 parts water, if you notice a stain. Be sure to peel or scrub well before eating. While most winter squashes can be stored for up to six months, acorn squashes should be consumed within one to two months.
Zucchini and Summer Squash
Compared to winter squashes, such as butternut, zucchini, and yellow squash, summer squashes are more delicate. Store them in a plastic bag with a small opening in the crisper drawer once you’ve cleaned them. Ideally, you should eat them within five days of purchasing them. They can last for a week or two, although they may begin to shrink a little bit after that time period. Summer squashes can also be frozen by slicing them, blanching them, and then putting them in the freezer. It should last about three months.
Brussels Sprouts and Cabbage
Brussels sprouts are actually simply little cabbages. Compared to cabbage for gerbils, it’s like a treat! Cute! In any case, you can keep them in the fridge in a plastic bag. For the most part, they’ll persist for a week or two at the most. In theory, sprouts on a stalk have a longer shelf life, but I’ve never actually seen them offered that way, so I wouldn’t stress too much about it.
Buying a whole head of cabbage is a terrific idea because it can be stored in the fridge for a long period. All you have to do is store it in a plastic bag or wrap it in plastic wrap if it didn’t come that way, and then put it in the fridge. Keep in mind that cabbages can grow to be rather enormous, so don’t worry if your crisper drawer isn’t big enough. There is a two- to three-week shelf life.
Broccoli and Cauliflower
Despite their striking visual similarities, both of these vegetables, which are members of the crucifer family, require very different methods of storage. Both full heads and bags of pre-cut florets will keep for a longer period of time. Preserving the freshest flavor and texture of broccoli and cauliflower is as simple as keeping the stalks in a plastic bag and not washing them until you’re ready to cook with them. It can be stored in the fridge for up to a week, but it’s best to eat it as soon as possible.
You may freeze broccoli and cauliflower as well. To make florets, cut them into florets, put them on a sheet pan, and then move them to a freezer bag. For the finest flavor, eat within six months of purchase.
Mushrooms should be stored in the refrigerator, not out in the open air. If you purchased them in a plastic-wrapped container from the grocery, they’ll be alright in that container. Do not wash them if you can get them loose; only brush them clean. Put them in the fridge in a paper bag. Use mushrooms within a week of acquiring them if possible, as they don’t freeze well.
Onions, Shallots, and Scallions
All types of onions, including shallots and other root vegetables, can be kept for up to a month without refrigeration provided they are kept in a cool, dark place and in a bag that can be easily ventilated. After a month, they should be back to normal. Your full onions may truly grow if you keep them in the refrigerator. Onions can be kept in the refrigerator for up to 10 days in an airtight container or resealable plastic bag. To keep the roots of scallions and leeks moist, place them in a glass container filled with water. If you keep the jar in a sunny area and change the water on a regular basis, the scallions you’ve preserved this way will even sprout after you’ve taken off the tops.
Garlic bulbs, another long-lasting and flavorful item, can be stored for up to six months if handled with care. If you can, buy it whole and not minced or pre-peeled. To avoid sprouting, place it in a dark, dry place. Make garlic confit and store it in the oil it was cooked in if you have too much garlic. It can be stored for up to four months without going bad.
It’s possible to extend the shelf life of most veggies so that you may get the most out of them, reduce food waste, and cut back on your shopping excursions.
Limp celery is a pretty depressing sight. According to Maxine Builder, a former colleague, the best way to keep celery crisp is to keep it well-hydrated. The crunchiness of celery stems from the high water pressure within the cells. Keep it in the fridge tightly wrapped in foil, but avoid crimping the edges. Celery generates ethylene gas, which should not be trapped in the bag. Celery stalks can be stored indefinitely in a zip-top plastic bag, a Mason jar, or a quart container submerged in water. It’s possible to partially resuscitate a limp celery stalk by soaking it in water for an hour or two.
You now know how to properly store kimchi in the refrigerator. You’re good to go as long as you keep an eye out for possible contamination. Foods that are similar in flavor can benefit from these ideas as well. Click here for more information on what happens if you put hot food in the refrigerator. Thank you for taking the time to read this.