Have you taken a Korean meal before? Kimchi is an excellent Korean staple that has now gone viral in many Asian restaurants and markets. It is even possible to find one at a Chinese buffet. You will discover that you might have to make portions of kimchi and then can it. It is possible you don’t know how you can go about it, which is why we are here to tell you how.
The bone of contention here is how you can safely can kimchi, what is required, and whether or not it will last. It is possible to water-bath can kimchi. This is the method recommended for canning kimchi. The flavor of your kimchi will reduce as heat increases. All you should do is to stay with the water-bath can and then proceed to store the jars inside a dry and cool place like the cellar or pantry.
What we want to do is to show you the process of canning your kimchi. Kimchi can be made or bought in a very large batch and then canned. It is recommended that you make your kimchi so that you can go ahead to flavor it the way you want it. You will also control how you make it as well as monitor the freshness as you proceed to can it.
It is not a complicated process to make kimchi, however, you need to allow some time. Every important detail you need will be shared with you. We will touch how you can make your kimchi, the canning process, and the preservation process. Continue reading to get to know all we have put in stock for you.
Everything You Need to Know About Kimchi
Before we move fully into the process of canning kimchi, we deem it fit that you should know the whole process concerning kimchi. You will, after all, need to first make your kimchi. Kimchi takes time and it is not a process you can just throw together within some minutes and you get the results.
You will prepare your kimchi and then allow it to undergo a process of fermentation. This process is not hands-on, so immediately you initially prepared your kimchi, leave it for 5 to 10 days to ferment before you proceed to can it. You may decide to prepare the kimchi on a weekend and can it on the next one. The longer it is allowed to ferment, the better the flavor so it is recommended to allow it to pass through the process of fermentation for over five (5) days.
Making Kimchi
You should take some measures when making your kimchi if you have decided that you will can a portion of it. This is to help you prepare your mixture for the canning process. Check below for some of the common ingredients used for making kimchi:
- Soy sauce
- Fish sauce
- Green onion
- Scallions
- Fresh ginger
- Chili flakes (we recommend the Korean variety)
- Garlic cloves
- Potato (Use potatoes instead of rice flour paste)
- Radish
- Cabbage (we recommend Napa cabbage)
- Water
Plan to have canning jars and salt on hand if you want to can your kimchi. You may also add another vegetable you prefer to it. Some recipes recommend bell peppers, carrot, or tomatoes. All that matters is that you are allowed to make your kimchi as you prefer.
When it is time to make the kimchi, set apart a lot of time. You may have to make it in steps because some parts need to be allowed to sit before proceeding with the other parts. Check below for the basic process to you to make kimchi:
- The first thing to do is to brine your cabbage to help the overall flavor and preservation. You may brine your cabbage whole or first cut it. This is a process that takes between 2 to 3 hours. The scallions can be added to the process of brining to.
- Drain your cabbage after bring and proceed to set it to one side.
- Boil your water (the quantity varies depending on the amount you want to make). Peel your potato (this also varies) and then directly grate it into the already boiling water. You need to add the potato into the water until the mixture is thick and puree. You are likely to need ½ a cup per batch.
- Now, blend soy sauce, fish sauce, chili flakes, onion, ginger, and garlic. Add a pinch of sugar and also salt to help the taste.
- Endeavor to add your blended mixture to your potato paste and stir it together.
- Proceed to mix the sauce paste to the cabbage. Get the paste into each piece of the cabbage by using your hands.
- You can then taste and decide if you will need more sugar, chili flakes, or salt.
This will make your base kimchi. You now need to allow it to ferment to officially complete the process of making your kimchi.
- Start by splitting the mixture into already prepared mason jars and allow an inch of headspace.
- Allow the jar to be for 1 to 5 days at room temperature. Put it in a dark and cool location that is away from sunlight. Liquid or brine could likely seep or bubble out from the cover.
- You should open your jar every day to press your mixture back to its original state.
- Once it has fermented, move it either to the refrigerator to continue the process or you should can it.
The fermentation process can be continued by putting the mixture inside a refrigerator but it is recommended that you should can it once it is after the first five days that it was fermented. You should also know that it is not compulsory to can your kimchi. However, it is a recommended storage option.
How To Safely Can Kimchi
The hardest process in making kimchi is the brining as well as fermenting processes. Once you are done with those, the process of canning is quite easy. We have said it previously, the process of canning your kimchi is not compulsory to help preserve it, but it is a very viable option for large batches. You should also use it if you don’t have enough space in your fridge.
Kimchi will stay inside the refrigerator for a very long period because it is a product gotten from fermentation. It will continue the process of fermentation inside the fridge. Let’s check out the upsides and downsides of canning your kimchi:
Pros (upsides) of Canning your Kimchi
- Make a large batch of kimchi to be used later.
- Kimchi will be fermented and stored well
- Kimchi gets better as it sits longer
- You will save your fridge space and still store the kimchi
Cons (downsides) of Canning your Kimchi
- The better options include a refrigerator or a freezer.
- You will need to undergo an additional step to save your kimchi by canning it.
- The pressure or heat of canning may reduce its flavor.
- It is best when you can store inside the cellar or a cool place.
Though kimchi connoisseurs usually recommend storing kimchi inside the freezer or refrigerator, canning is not a bad idea. Let’s check out the process of canning below:
Canning Your Kimchi
- Once the kimchi has been prepared fully and then fermented, preserve and pickle it by adding to your jar a little bit of vinegar.
- Ensure you allow about ½ an inch headspace.
- Wipe the top and rim of your jar clean.
- Add rings and lids and use your hand to tighten it.
- Use a stove to boil water inside a deep pot. You need to have enough water about 2 to 3 inches over your jar lids while it submerges.
- Insert your jars carefully when the water begins to boil and ensure you fully submerge it inside the water with 2 to 3 inches of the water cover your lids.
- Allow your jars to undergo the process for about 20 minutes. Don’t allow it to be more than 30 minutes.
- Then move your jars to the cooling towel or rack and leave them to settle. They will begin to pop just as they get sealed.
- Store them in a dark and cool place after they have been thoroughly cooled.
- Canned kimchi should be stored for a minimum of three weeks. It is quite simple to do.
Related Questions
How Long Can I Store Kimchi?
You can store canned kimchi for 1 to 3 years. Kimchi’s shelf life is still very long even when it is not canned. Kimchi can stay inside the fridge for up to 6 months without going bad. You may dislike kimchi as it continues to ferment, depending on taste preferences. Fresh kimchi should be kept for up to 3 months.
Can Kimchi Help You Lose Weight?
Due to the probiotics and various nutrients, you could benefit from eating kimchi to enhance weight loss. Kimchi helps to boost metabolism and also improve blood pressure, blood sugar, and allow you to feel full for a longer time.
Is Kimchi Healthy?
Loaded in kimchi are probiotics. It is a good product of healthy fermentation. It is also very rich in various vitamins like A, B, as well as C. You will also gain loads of nutrients and vegetables that will add spicy to your meal.
