Give it another two weeks and we'll serve it at the bar.
October 22, 2019 3:10 PM Subscribe
Is there a time/temp that would kill most of the lactobacillus in kimchi without freezing or really cooking, some process akin to pasteurization or flash pasteurization? I'd rather not put it in the freezer or bring it all up to 145* (when most lactobacillus dies), because that would ruin my crunch! I have access to cryovac bags and restaurant equipment that can hold a precise temperature, hot or cold, for any amount of time, including a blast chiller that can cool things very quickly.
Response by poster: Kimchi is made and I’m not eating it fast enough.
posted by Grandysaur at 3:30 PM on October 22, 2019
posted by Grandysaur at 3:30 PM on October 22, 2019
Fermentation of finished kimchi will still slow way down if you put it in the fridge. I keep mine indefinitely (3+ weeks?) this way.
posted by momus_window at 3:42 PM on October 22, 2019
posted by momus_window at 3:42 PM on October 22, 2019
Response by poster: One more comment and I’m done threadsitting.
To clarify: I have around 5 gallons of kimchi stored in an fridge temping around 36*F. This current environment is not sufficient for my stop-fermenting needs.
posted by Grandysaur at 3:52 PM on October 22, 2019
To clarify: I have around 5 gallons of kimchi stored in an fridge temping around 36*F. This current environment is not sufficient for my stop-fermenting needs.
posted by Grandysaur at 3:52 PM on October 22, 2019
The solution to this is give some to friends, and next time make less kimchi (says the guy with a two month old gallon in his fridge). Or develop a taste for the more aged stuff.
I don’t think you’ll be able to arrest the bugs‘ activity without affecting the crunch- plus the acids already produced will continue to soften things up.
If you’re really keen, try out each method on a bell jar’s worth and report back!
posted by Jobst at 6:44 PM on October 22, 2019 [4 favorites]
I don’t think you’ll be able to arrest the bugs‘ activity without affecting the crunch- plus the acids already produced will continue to soften things up.
If you’re really keen, try out each method on a bell jar’s worth and report back!
posted by Jobst at 6:44 PM on October 22, 2019 [4 favorites]
No, you can’t kill kimchi without substantially altering the texture of kimchi. Sorry. I don’t understand what your greater goal is or why you seek it but you may get better answers if you can explain those important issues.
posted by SaltySalticid at 7:10 PM on October 22, 2019 [2 favorites]
posted by SaltySalticid at 7:10 PM on October 22, 2019 [2 favorites]
My Korean friends say they don’t like it til it’s a few months old. I also prefer it older than the USDA would approve of. *this is not medical advice
posted by OrangeVelour at 9:08 PM on October 22, 2019
posted by OrangeVelour at 9:08 PM on October 22, 2019
Ah, the old 5 gallon container problem! We’ve been there. If you foresee this being an ongoing issue that you’d like to throw money at, you can buy a dedicated kimchi fridge that has different temperature and humidity settings specifically designed to keep kimchi in a suspended state of fermentation (or maybe a mini-fridge that you can hack?).
Otherwise, when you get to the “almost too sour to eat but there’s still so much left dear god” phase, you can make kimchi jigae. It’s good because it’s hearty and warming, takes the sting out of old kimchi, and uses up a lot of it at once! Plus, you can make a pantry version with basically just kimchi, water, and tofu that’s still really flavorful and easy. We also like just frying up cups of kimchi at a time in sesame oil and then either adding eggs to make kimchi scrambled eggs (amazing and likely unhealthy with a squiggle of Sriracha mayo once plated), or pouring in eggs and other vedge to make a frittata. Good luck to you!
posted by stellaluna at 11:19 PM on October 22, 2019 [2 favorites]
Otherwise, when you get to the “almost too sour to eat but there’s still so much left dear god” phase, you can make kimchi jigae. It’s good because it’s hearty and warming, takes the sting out of old kimchi, and uses up a lot of it at once! Plus, you can make a pantry version with basically just kimchi, water, and tofu that’s still really flavorful and easy. We also like just frying up cups of kimchi at a time in sesame oil and then either adding eggs to make kimchi scrambled eggs (amazing and likely unhealthy with a squiggle of Sriracha mayo once plated), or pouring in eggs and other vedge to make a frittata. Good luck to you!
posted by stellaluna at 11:19 PM on October 22, 2019 [2 favorites]
If it's simply the acidity/sourness you're trying to control, it can be moderated by adding calcium carbonate, potassium bicarbonate, sodium bicarbonate, etc. A base. Search for wine making and lowering acidity for more detailed information. I think different acids are involved, but concept likely similar.
posted by ixipkcams at 10:05 AM on October 23, 2019
posted by ixipkcams at 10:05 AM on October 23, 2019
If you end up looking for a way to use up your kimchi bounty, this video from Brad Leone involves dehydrating kimchi (and other things) to make a powder. Sprinkle it on popcorn, add to rice, mix into meatloaf, etc. It sounds amazing.
posted by burntflowers at 11:10 AM on October 23, 2019 [1 favorite]
posted by burntflowers at 11:10 AM on October 23, 2019 [1 favorite]
This thread is closed to new comments.
posted by Swisstine at 3:24 PM on October 22, 2019