For best consumption - How to store
For best taste, kimchi has to be stored at low temperature where the
fermenting process stops. The best temperature for this is 0 to 5 degrees
Celsius (32 to 41 degrees F.). The temperatures below freezing would
flatten it.
Korean people have developed a way of storing kimchi at an
appropriate temperature without freezing, which is to plant the kimchi
pots in the ground. This is called a kimchi barn. In the ground the
temperature does not fluctuate very much. Kimchi planted in the
ground lasts for a long while in the freezing Korean winter. Here we
see the wisdom of Korean forefathers who knew how to adjust
themselves to be in harmony with nature.
However, the traditional storage is hard to find in modern cities.
Experiments and studies have produced many ways of storing,
including kimchi box or kimchi chiller which make use of the scientific
basis of planting. The easiest way would be storing in chillers. Kimchi
can last for three months at 0 degree C. (32 degree F.).
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