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Because Kimchi is a live food, it will go bad after a long period
of time, but scientifically to extend the storage of Kimchi, you
need to store it in low temperature (near 0℃) and make it
saltier. And if you store the Kimchi below the juice and put a
clean vinyl wrap or Fresh vegetable on top of it, you can
extend the period of storing the Kimchi by reducing oxidation.
There are over 50 varieties of cabbage. Round heads make better Kimchi than the long, think
heads.
The soft, white inner leaves and soft outer leaves of light green and light blue are the most
desirable.
There are many types of radish Kimchi. For a radish used to spice a cabbage Kimchi, Chosun
radishes are superb. Select a radish that has a large root and is moist. To make Chonggak
Kimchi, use a Seoul (Nehrubak) radish. They should be thick near the tips, round, small, and hard.
Many types of radish can be sliced and added to any Kimchi to improve the flavor. The radish of
which the upper part is white is more desirable than blue. For Broth Kimchi, use a conventional
radish. Select radishes with smooth leaves whose upper parts are white.
Clean
vinyl wrap
33
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