Cucumber Kimchi Recipe | ChefDeHome.com (2024)

FAQs

How long does homemade cucumber kimchi last in the fridge? ›

Up to one week in the fridge. Store leftover kimchi in an airtight container or jar in the refrigerator. This dish is best served chilled after marinating overnight for a well-rounded balanced flavor. Because it stores well for a full week, it's a great option to make in larger batches so it's ready ahead of time.

My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl.

“Traditional kimchi is a good source of probiotics, or good bacteria that help to promote a good balance of bacteria in the gut,” Lord says. Research supports this notion, suggesting that eating probiotic foods such as kimchi may help restore a balance between healthy and unhealthy bacteria in the gut.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Yes, kimchi can go "bad" in the usual ways, like if it is contaminated and grows mold. But "bad" can come down to a matter of preference. If you no longer enjoy the way your kimchi smells or tastes, toss it and buy more or make your own.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

Kimchi can be frozen for 12-18 months, but like freezing any fresh vegetables, the taste and texture won't be experienced at its best after you've stored it in the freezer. Some people say it loses the strength of flavour and it can become a bit slimy.

I like to add kimchi to soups to give it a tart tangy spicy flavour. You can add it to tofu rolls, to fried rice, to grilled cheese sandwiches. You can replace sauerkraut with kimchi in hot dogs, mix it up in potato salad and stir fried veggies.

The white spots are yeast, not mould

According to a study by the World Institute of Kimchi (yes there is!!!) and published in the Journal of Microbiology, those white colonies are actually yeast that's not known to be toxic. It's however recommended that you remove the whites, wash and cook the kimchi before consuming.

Can you use honey in kimchi? ›

Coarsely chop the Napa cabbage and place into a bowl add any additional vegetables and then sprinkle with a generous tablespoon of sea salt. Mix well and set aside. In a blender add garlic, ginger, fish sauce ( if adding) sriracha, honey and rice vinegar. Mix well to create the Kimchi sauce.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

How long does Cucumber Kimchi Last? Cucumber kimchi can last from nine months to one year when fermented and stored properly. Proper storage starts with correct fermentation.

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Storage and make-ahead

Keep oi muchim in an airtight container in the fridge for up to 5 days. Although the cucumbers will get watery over time, the marinade is delicious. You can drizzle it over rice and sprinkle some sesame seeds and scallions before serving.