How to Make a Kimchi Fried Rice Dish

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How to Make a Kimchi Fried Rice Dish

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In this article, I’m going to cover the ingredients, the fermentation process, using a non-stick skillet, and keeping odor at bay. If you’re unsure of any of these steps, read on for tips.

Hopefully, you’ll enjoy making this traditional Korean dish! And don’t forget to share the results with your friends! After all, you’ll be making it for a long time!

Ingredients

The ingredients of kimchi are various and can vary from region to region. The most common type of kimchi is known as bossam and contains ingredients such as fish, jujubes, oysters, shrimp, chestnuts, pine nuts, radish, pear, watercress, and rice.

The ingredients are cooked first and then combined with the seasonings. The resulting dish is tangy and spicy and is traditionally kept in earthenware pots.

Although the primary ingredients of kimchi are vegetarian, it is possible to add shrimp paste and fish sauce to increase the saltiness and umami.

This may be a risk for vegetarians, so watch for these signs before adding these ingredients. Nonetheless, this traditional side dish is an excellent way to impress friends and family.

Making Kimchi at home is an easy weekend project, and can save you time and effort throughout the week.

Fermentation process

Fermentation is the natural process by which food materials undergo transformations to give a particular flavor. Kimchi is made from vegetables, spices and fresh salt. Besides this, kimchi is also loaded with microorganisms.

Several dozens of different microorganisms live on the various ingredients. One such bacterium is Lactobacillus plantarum. Various factors influence the concentration of glucose in kimchi.

Various autochthonous microorganisms carry out the fermentation process. Fermentation temperatures vary from five to thirty degrees Celsius. The temperature and composition of the microbiota determine the type of acid synthesized and the final flavor of the kimchi.

In addition, the fermentation temperature determines the growth rate and yield of certain lactic acid bacteria. For example, at five degrees Celsius, Ln. carnosum and Ln. lactic are the most common and dominant lactic acid bacteria.

When fermentation temperatures reach four or five degrees Celsius, Lb. citreum and Lb. Spicher is found in higher concentrations. The fermented vegetables release carbon dioxide, creating a fizzing and bubbling sound.

Then, the kimchi is sealed in a clean jar with a sealable lid. The brine must be packed down so that all the vegetables are covered with brine. If the vegetables are not completely submerged, they can start to mold. Air bubbles can interfere with fermentation. Remove these by using a skewer.

Using a non-stick skillet

 

When it comes to frying rice with kimchi, a non-stick skillet is the best choice, although a wok or cast-iron skillet will also work. That’s because kimchi, gochujang, and rice tend to become sticky when they’re cooked, and the last thing you want is your non-stick pan to burn.

Since this dish requires only a few minutes to cook, the right pan can make or break your kimchi-fried rice. The first step in making a kimchi pancake is to use a non-stick skillet or a well-seasoned cast-iron skillet.

If using a non-stick skillet, make sure to pour enough oil to cover the surface. Adding a bit of oil to your pan will make your pancakes a little less likely to stick to the pan. You can also use leftover cold rice for this recipe.

Make sure to coat it well with oil before adding the kimchi. Once the rice has warmed, you can add a few eggs to the pan, and enjoy your kimchi-fried pancakes right away!Keeping

odor out of kimchi

 

The best way to keep a jar of kimchi odor-free is to store it in a tightly sealed glass jar, where the kimchi can be submerged in the brine. The colder the environment, the slower the fermentation process.

You should also avoid opening the jar too often to prevent the kimchi from spoiling more quickly. In addition, you can clean the silicone jar with gentle dish soap and then bake it to remove any odors.

You can also purchase activated charcoal from a natural health food store. Simply mix it with water and place it in the fridge overnight. Replace the charcoal as needed until the odor is gone.

You can also soak the jar in vinegar, which can kill bacteria and germs. To create a vinegar solution, mix equal parts of water and vinegar. Once the kimchi has been soaked in the solution for a day, rinse it out thoroughly.

 

 

 

Conclusion

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