Do you have to put it in the fridge to make kimchi in summer? Can kimchi be frozen in the fridge

You can put kimchi in the refrigerator in the summer.

Ingredient list: 1Radish: 1 pc.

2.Pickled pepper: 1 bag.

3.Sugar: To taste.

4.Salt: to taste.

5.Bottle: 1 pc.

Production Steps:1Prepare a pickle jar in advance, a clean bottle without oil and water.

2.Pour the pickled peppers into it, along with the pickled pepper water.

3.Pour sugar and salt on top of the chopped radish, kill the water, marinate for 2-3 hours, and stir 1-2 times in between.

4.The radish that has been marinated for two hours has killed a lot of water, and the pickled radish is not so stiff and a little soft to the touch.

5.The pickled radish is left to dry for four hours, mainly to drain the water.

6.Put the dried radish in the bottle and press it tightly, and when all the radishes are filled, put rock sugar on top and press the radish to prevent it from floating.

7.Pour the rice vinegar into the bottle and submerge the radishes, adding more if the rice vinegar is not enough.

8.After pouring vinegar, liquor is finally added, one is to increase the flavor, and the other is to be used as a preservative.

9.Finally, wrap the bottle in plastic wrap and tighten the lid, and after ten days, you can eat it.

In conclusion, making kimchi requires following the correct steps and adding spices according to personal taste.

Hello, the kimchi made in summer needs to be put in the refrigerator during the fermentation process, because the temperature is high, and it will go bad if you don't put it in the refrigerator.

Summary. Kimchi can be kept in the refrigerator, but it is not recommended to keep it frozen, and it is best to keep it in the refrigerator. When the weather is hot, kimchi is very easy to over-ferment and become sour, and at low temperatures, it is not very easy to be overly salty.

Therefore, if you don't finish the kimchi, you should still put it in the refrigerator as soon as possible, so that you can prolong the eating time.

The kimchi can be sealed with a food bag, put it in a box with good sealing performance, the mouth of the bag should be tightened, the lid should be closed, and it should be fermented at room temperature first, fermented for 24 hours in summer and 48 hours in winter, and then put it in the refrigerator for 10 days.

Once the kimchi is ready, it can be stored at room temperature. Because of the salt in kimchi, the kimchi itself needs to be fermented, but it must be sealed because the smell of kimchi is relatively pungent. It can be stored in a sealed glass bottle, and it is not recommended to continue eating if the surface is moldy.

Can kimchi be frozen in the fridge

Kimchi can be kept in the refrigerator, but it is not recommended to keep it frozen, and it is best to keep it in the refrigerator. When the weather is hot, kimchi is very easy to over-ferment and become sour, and at low temperatures, it is not very easy to be overly salty. Therefore, if you don't finish the kimchi, you should still put it in the refrigerator as soon as possible, so that you can prolong the eating time.

The kimchi can be sealed with a food bag, put it in a box with good sealing performance, the mouth of the bag should be tightened, the lid should be closed, and it should be fermented at room temperature first, fermented for 24 hours in summer and 48 hours in winter, and then put it in the refrigerator for 10 days. Once the kimchi is ready, it can be stored at room temperature. Because of the salt in kimchi, the kimchi itself needs to be fermented, but it must be sealed because the smell of kimchi is relatively pungent.

It can be stored in a sealed glass bottle, and it is not recommended to continue eating if the surface is moldy.

I didn't say why it couldn't be frozen.

The red pepper I soaked was afraid that it would rot after a long time, so I had to take it out and store it, so I asked if I could freeze it.

Freezing will freeze the kimchi into a ball.

Will hazardous substances be generated?

There is no need to freeze, salt will be added when kimchi, and salt has the effect of sterilization and preservative.

But it's easy to soak up after a long time.

Freezing will not produce harmful substances, and the refrigeration time should not be too long, and it is generally okay to refrigerate for three months.

Thank you!

Pickled kimchi can be left for about 5 months in the summer if it is not stored in the refrigerator. However, it is best to recommend that you put it in the refrigerator room, so that the storage time will definitely be longer, if there is no refrigerator at home, then try to put it in a cool and dark place, but the storage time should not exceed 5 months, after a long time, some harmful substances will be produced, and eating will pose a great threat to human health. <>

In fact, many people like to eat Korean kimchi, Korean kimchi does have a unique charm, and you can make it at home, but many people will be particularly worried after making kimchi, because they don't know how to store these kimchi. Many people will make a lot of kimchi at once, but they can't finish it, in this case, I recommend that you store it directly in the refrigerator, which is the safest way to preserve it. You can pack the cabbage in a ziplock bag and put it in the refrigerator or freeze it directly in the refrigerator.

In addition, many people may be puzzled and don't know how many days the kimchi they just made can be opened, which actually depends on the actual situation. Because kimchi itself is also divided into several types, for example, some people have pickled radish peels or radishes, then in this case, you can eat it directly with the lid in about three days. If the pickling time is too long, it will be particularly sour, and if the pickling time is too long, the radish skin will be particularly soft and not crispy at all.

However, if you are pickling other types of kimchi, it usually takes about a week to open the lid and eat it. <>

There are also some people who like to use chili peppers to pickle kimchi, which is actually a special kind of kimchi bar, if you use chili peppers, then you can open and eat them after about 14 days of pickling. But no matter what type of kimchi it is, the best way to preserve it for a long time is to use a refrigerator. Generally, it is not much of a problem to store it in the refrigerator for 3 to 5 months.

Kimchi stored in a cool and dark place can be stored for about five months, because kimchi is a sour pickled product made by fermentation of lactic acid bacteria, as long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it can achieve the purpose of long-term preservation.

If kimchi is not refrigerated in summer, it will not last long, because the weather is hot, and the fermentation will be very strong, and it will stink in the end.

Kimchi is one of the more distinctive cuisines, and there are many areas in China where people prefer to eat kimchi. In daily life, kimchi is also a relatively common home-cooked dish, which is more popular with the public. However, it is summer, and the shelf life of kimchi will be relatively short, and if it is well preserved, it can generally be left for about 3-4 days.

When kimchi is not refrigerated in the summer, it can only be stored for about a week, and if the weather is too hot, it will only be about a day to three days at most.

In general, it is better to make kimchi when the temperature is relatively low, and if you make kimchi in the summer, it will be fermented.

You can eat it in one or two days, but after a long time, it will be rotten and smelly, and you can't eat it. If the kimchi is too sour, you can add a little salt, if the kimchi is not crispy, add a little white wine and it will be crispy, kimchi has the effect of appetizing and increasing appetite, and it is beneficial to eat in moderation, but not too much.

Steps to make kimchi:

1. First prepare a clean pot without oil, then put the water and salt used for the prepared kimchi in the pot, heat to dissolve the salt, and then let it cool.

2. Add an appropriate amount of ingredients (star anise), sagnai, Sichuan pepper, dried chili, rock sugar, and high liquor.

3. Pour the cooled brine into the glass sealed jar, the amount of water should be in the 2 3 places of the kimchi jar, and the glass jar is marked with the "maximum storage capacity line of fermented food", because in the process of pickling, a certain amount of gas will be produced in the sealed jar, so it can not be too full.

4. Add the washed and dried fresh vegetables and submerge them in salted water for several hours.

5. Close the lid of the glass jar and place it in a cool and ventilated place.

6. The pickle jar and the chopsticks for picking up the kimchi should not be stained with oil, otherwise the kimchi water will "give birth to flowers", that is, white mold spots will grow on the kimchi water. When encountering "raw flowers", you should use clean utensils to remove the mold spots, add an appropriate amount of kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and it can be improved after 2-3 days.

Features: The kimchi made by this method is very sour and refreshing, and it tastes crisp and delicious.

Many people may think that making kimchi should be more suitable in winter, but in fact, kimchi can also be made in summer, as long as you understand some of the methods and skills of making kimchi, then you can eat it in any season, and the following will introduce you to the practice of summer kimchi.

1. After washing the Chinese cabbage, peel the largest leaves on the surface of the whole four sheets and set aside. Then cut it in half into four equal parts, soak it in salt water for about 3 minutes, drain it slightly after taking it out, smear an appropriate amount of salt on the surface and leaves, put it in a container and press it with a heavy object, let it stand for 4 hours until the leaves become soft, and wash it with water twice before squeezing out the water.

2. Shred radishes and apples, and cut leeks into sections. Add appropriate water to the glutinous rice flour, mix it up, put it in the microwave oven on high heat for 30 seconds to form a paste, and let it cool. Peel the garlic and ginger and puree with a garlic grater.

In a container, add shredded radish, shredded apple, leek segments, glutinous rice paste, minced garlic, minced ginger, and all seasonings and mix well.

3. Evenly fill the mixed seasonings and ingredients into the leaves of the cabbage and wipe them evenly, roll them from the root to the tail of the leaves, and wrap them with the big leaves that are left at the earliest, stack them in a container, cover them with a lid and marinate them at room temperature for half a day until fermentation, then refrigerate them in the refrigerator, and they can be eaten after 2-3 days with a sour taste.

4. The most particular thing to do kimchi is the jar, don't use those beautiful glass jars, beautiful and useless, the taste is poor, it is best to use the old jars before, and the cabbage must be peeled clean.

5. Kimchi is a processed vegetable product that is both nutritious and hygienic. The main raw materials of kimchi are various vegetables, which are rich in vitamins and minerals such as calcium, iron, and phosphorus, and beans are also rich in full-price protein. During the brewing process, the temperature of the vegetables is kept at room temperature, and the vitamin C and B vitamins in the vegetables are not destroyed, so kimchi has higher nutritional value than stir-frying.

OK. 1.Boil the salt and water in a 1:4 ratio and cool to room temperature.

2.Wash the vegetables to be pickled, first put the vegetables into the bubble tank to the halfway point, add seasonings (spice seasoning), and mix with garlic. Add the rest of the dish to it.

3.Drain the brine into the tank and remember to let the water run over the tank and close the lid. Seal the lid with water. (Prevent air from entering).

4.In summer, it can be eaten in 3-6 days. 10-17 days in winter and 10 days in spring and autumn.

Kimchi is best fermented at room temperature, and fermented kimchi can be refrigerated and preserved. Kimchi fermentation mainly relies on lactic acid bacteria and other bacteria, and in a low temperature environment, the fermentation rate will be slow, so kimchi should be fermented at room temperature of 18 -30, and it can be eaten after about 24 hours of fermentation.

When making homemade kimchi, it is best to store the fermented kimchi in a low temperature environment of 0 -10, otherwise it will be sour, and if it is a bagged or bottled kimchi purchased in the market, it can be stored at room temperature.

How to make kimchi:

Brush the kimchi jar and wipe it dry, remove and cut the cabbage, cut the carrots and radishes into slices, put the vegetables in a pot, add three spoons of salt, three spoons of sugar, a tablespoon of white vinegar and millet pepper, stir well and cover with a weight.

After marinating for about 2-3 hours, a lot of water will appear in the kimchi, then pour the kimchi and soup into the kimchi jar, add an appropriate amount of water and seal it well, and continue to ferment for a while before eating.

When making kimchi, you can also add pepper, garlic, ginger and other condiments according to your taste, if you don't have a kimchi jar at home, you can also use an ordinary glass jar, but it must be sealed well during the production process, and it can not be stained with oil, otherwise the vegetables in the jar will rot.