Do You Eat Kimchi Hot or Cold? We Talk All Things Kimchi — Hosta Hill - Fine Ferments (2024)

FAQs

Do You Eat Kimchi Hot or Cold? We Talk All Things Kimchi — Hosta Hill - Fine Ferments? ›

If you are eating kimchi because of the amazing live cultures and nutrient availability it offers, we recommend eating it cold. Try some of our own favorite cold kimchi recipes to get started: Cold noodles with kimchi.

Cabbage kimchi, onion kimchi and radish kimchi are great hot or cold. I've used them in cooking and also enjoyed eating them as banchan on their own. Cucumber kimchi is only good cold. I prefer the perilla leaf kimchi cold, wrapped around a little chunk of hot rice.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

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.

Kimchi can be eaten basically however you want. You can eat it cold straight from the container. You can use it as an ingredient in soups, noodles, Korean pancakes, and fried rice. You can even chop it up small, sautee it in butter and add it to things like hotdogs, quesadillas, or grilled cheese.

Kimchi should be stored in the fridge as chilling is the only thing that keeps its level of fermentation (i.e. the activity of those happy little probiotics) slowed down. If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore.

Now, Korean researchers say a few servings of the spicy food each day might help stave off weight gain. "Consumption of 1–3 servings/day of total kimchi was associated with a lower risk of obesity in men," and smaller amounts were linked to similar trends among women, concluded a team led by Sangah Shin.

The best side dishes to eat with kimchi are steamed white rice, steamed dumplings, fried shrimp, potstickers, beef and broccoli, egg roll in a bowl grilled meat, Korean pancakes, crispy tofu, japchae, Korean fried chicken, bibimbap, and pickled vegetables.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Generally, kimchi is safe for most people unless you have a specific allergy to any of the ingredients. It may also cause some unpleasant side effects such as gas and bloating if you're not used to fermented or high-fibre food.

How long does kimchi last once opened? ›

Typically, kimchi lasts about 1 week at room temperature once opened. Refrigeration significantly extends its shelf life, with kimchi keeping well for several months when stored properly in an airtight container in the fridge. The fermentation process that defines kimchi is key to its preservation.

A 2018 study published in the Journal of Microbiology identified them as yeast. Visible yeast -- colonies of microscopic fungi -- often appears near the surface during the later stage of kimchi production, and it's what's responsible for the formation of white growths on your kimchi.

The fiber, antioxidants, and nutrients in kimchi can also help lower blood sugar and cholesterol levels, which can boost heart health. Early research suggests kimchi may strengthen your immune system. The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases.

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.

As far as timing? It's most optimal to eat enzyme rich fermented food at the beginning of the meal, so they can begin the work of helping digestion as soon as they land in the stomach.

Rinsing kimchi before eating it is actually a pretty common practice for children and elderly people who find its flavor too strong. However, if you're adamant about preserving all of your kimchi's flavor, you'll have to store it in a way that prevents the white spots on the top from growing in the first place.

Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, “burping” it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas.

Personally, I enjoy kimchi both hot and cold, but it really depends on your preference and the dish you're pairing it with. If you're having it as a side with rice, cold might provide a refreshing contrast, while hot could add warmth and depth to the meal. Experiment and see what suits your taste buds best!