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.

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 is a versatile dish that people can add to many meals. People can eat it as a side dish, use it as an ingredient in other meals, or eat it on its own. Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics.

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.

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.

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. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Where to store kimchi after opening? ›

Store in fridge at below 4 degrees Celcius

I.e not at the door and generally in the upper shelves of the fridge where it's usually colder.

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.

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.

Warmer temperatures can accelerate spoilage, so storing kimchi in your refrigerator at a temperature around 39°F is the best way to keep it fresh.

Vitamin-rich hot pepper is high in capsaicin, believed to kill harmful microbes. Rounding out the list, ginger is an Ayurvedic remedy for coughs and colds. But kimchi's real cold-fighting power lies in its fermentation process, which produces high levels of beneficial bacteria, or probiotics.

Is Kimchi Spicy? The bright red color of kimchi's signature seasoning, gochugaru, leaves many asking, "Is kimchi spicy?" The spice level of the kimchi depends on how much gochugaru went into the mix, with different versions available ranging from mild to very spicy.