Old(more than 6 months) Kimchee ideas?
I bough a big jug of Kimchee in December and used a little bit of it, and it got lost way in the back of the fridge. I found it today, opened it up and *WOAH*.......the smell almost knocked me over.
Is it still safe to eat? (I would really hate to throw it away as I spent $20 for it). And if so, I imagine the flavor (based on the smell) would be quite pungent. I read somewhere that old Kimchi makes a good stock base for soup, so that is what I plan on doing with it. Anyone ever try this? Any other ideas for it's use?
Thanks to all of the previous respondents for the input. I have a very old jar of store bought kimchee in our very cool cellar that was given to me by a neighbor. I have been thinking of sampling it to see if does not kill me. I love the stuff, but my wife cannot tolerate the aroma. Otherwise, the kimchee would have been gone a long time ago.
It is necessary for me to eat the kimchee out of doors, not in the house.
It's safe to eat. Other than what the others have suggested, my go-to move with way too old kimchi is to make caramelized kimchi. Get a pan screaming hot, throw the kimchi on, and keep cooking and turning down the heat until it's reduced into dark kimchi goodness. Add lots of butter or bacon fat, some sugar and sesame oil. A little wine/vodka. It's delicious on everything!
Yes, soup works just fine. Check this out: http://www.trifood.com/kimchichigae.asp
Also good in a thin omelet, sliced and served over rice with grilled green onions.
If you feel the need to tone it down, just chop up some cabbage and mix in. I know, I'm bastardizing it but I've done it to make old, pungent kimchee palatable to my kids.
When kimchi gets old, it just gets more sour but it's still edible. However I prefer my kimchi fresh (I make my own), so when it gets old my go-to dishes are:
- Kimchi jigae (pork & tofu kimchi stew -- delicious on a cold day!)
- Kimchi fried rice
- bi bim bap
- kimchi pancake (savory version like seafood pancake, not sweet version like breakfast pancakes)
Since it's on the sour side, you can use it much like a spicy sauerkraut.