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? ›

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

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.

Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...

The kimchi fermentation process is very short in comparison to making sauerkraut. 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.

Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found. Results varied somewhat based on gender: Women who ate two to three servings daily saw their odds for obesity fall by 8%, the study found.

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.

As a general rule, when probiotic cultures are subjected to temperatures of 120 degrees F and above they start to die off [1]. It's the reason fermented foods such as kimchi, sauerkraut, and miso, marketed as containing “live” beneficial bacteria, can't be exposed to high heat during the cooking process.

Eating up to three daily servings of kimchi could reduce men's risk of obesity. Also, radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a new study. The findings were published in the journal, BMJ Open.

In Korean cooking, kimchi is eaten as a side dish or used as an ingredient in everything from rice and noodle dishes to dumplings and stews. It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria.

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.

Does kimchi go bad in the fridge? ›

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 should I eat kimchi? In Korea, kimchi is traditionally served among an array of side dishes at virtually every meal.

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.

Keeping your kimchi in the fridge at the ideal temperature within 0°C-4°C so that it stays fresh much longer (about 3-6 months). We recommend not to freeze your kimchi as it will kill the probiotics and the texture will be greatly affected.

Men who ate more than three serves a day of cabbage kimchi (baechu) were less likely to have obesity and abdominal obesity (excess fat deposits around their middle). And women who ate two to three serves a day of baechu were less likely to have obesity and abdominal obesity.

What happens when you eat too much kimchi? Since kimchi is fermented and spicy, you might experience uncomfortable gastric repercussions. Usually those with IBS or other gastrointestinal issues are more prone to sensitivity, especially since kimchi is also spicy.

“Adding probiotic strains to your gut through fermented foods like kefir, kimchi, sauerkraut, kombucha, and miso can also provide microbiome-boosting effects for your gut that reduce inflammation and promote mood and sleep through the production of serotonin.”

Keep your refrigerator at or below 40ºF (4ºC) to best preserve your kimchi.

Kimchi is a Korean fermented cabbage dish left to ferment for 3-21 days in a jar. The taste can vary based on the ingredients and spices you add in. Kimchi has many vitamins and nutrients that help you create a balanced diet. The high sodium content in kimchi means you should not eat too much.

Fermented foods — like kimchi, miso, tempeh, and sauerkraut — can protect you from colds in general thanks to their probiotics. You might also consider taking a probiotic (a.k.a. beneficial bacteria) supplement designed to prevent diseases year-round.