Does Freezing Kimchi Kill Probiotics?

on April 11, 2023

In order to make kimchi, which is a traditional Korean cuisine, vegetables are fermented with a variety of spices and condiments. It is well-known for its strong, acidic flavour and has grown in popularity as a delicious and healthful cuisine all around the world. The probiotics it contains are one of the factors in its popularity.

Probiotics are living microorganisms that, when taken in sufficient quantities, have positive effects on health. Kimchi is a fantastic food for maintaining a healthy gut because it is a natural source of probiotics. However, a common query is whether freezing kimchi destroys its probiotics. In this article, we’ll examine the science of kimchi fermentation and how freezing affects the probiotics it contains.

Although freezing kimchi can change its probiotic composition, not all of the probiotics may be destroyed. As a result of the water in the kimchi expanding during freezing, the dish’s texture and flavour may change. However, the type of kimchi, the length and temperature of freezing, as well as the starting probiotic level in the kimchi, all determine how much the probiotic content is affected by freezing.

According to research, some probiotics found in kimchi may be more vulnerable to freezing damage than others. For instance, studies have shown that certain probiotics may withstand freezing and thawing better than others, such as the common probiotic found in kimchi called Lactobacillus plantarum. Leuconostoc mesenteroides, among other probiotics, might be more susceptible to freezing.

Overall, freezing kimchi may lower the amount of probiotics present in the food, while it may not eradicate all of them. Although eating kimchi that has just been created is likely to have the maximum probiotic content, frozen kimchi can still have some health advantages. Keeping kimchi in the fridge or a cool, dark room are two additional ways to keep it that may be less harmful to the probiotic content.

Does freezing kimchi alter its taste or texture, in addition to affecting its probiotic content?

Kimchi’s texture and flavour can both be changed by freezing. Frosting can alter the texture and flavour of kimchi by causing the water to expand and generate ice crystals. The ice crystals may make the kimchi more watery and more mushy in consistency. Due to the freezing process, the kimchi’s flavour may also change, becoming milder or losing part of its tanginess.

It’s vital to remember that frozen kimchi could not taste as good or have the same texture as kimchi that has just been cooked. Frozen kimchi can still be utilised in cooking and is a practical technique to store food for future use. The kimchi can be used in recipes with other strong flavours and textures, or it can be slowly thawed in the refrigerator to minimise the changes in taste and texture that result from freezing.

How long does kimchi last in the freezer?

If kept properly, kimchi can be kept in the freezer for several months. It’s crucial to keep in mind, though, that the kimchi’s quality could deteriorate with time.

Kimchi should be frozen as soon as possible after creating or buying it, while it’s still fresh, if you choose to do so. You can split the kimchi into freezer bags or airtight containers, taking care to squeeze out as much air as you can before sealing. This keeps the kimchi’s quality high and helps prevent freezer burn.

Kimchi can survive for up to six months or more when kept in a freezer. However, after this point, the kimchi’s flavour and quality may start to deteriorate. Additionally, because freezing might harm some of the good bacteria, the probiotic value of the kimchi might also be impacted.

It is preferable to gently thaw frozen kimchi in the refrigerator before using it if it has been kept frozen for a while. This may aid in preserving the kimchi’s flavour and quality. The kimchi should be eaten within a few days of being defrosted, and any leftovers should be thrown away.

Does freezing kill probiotics in sauerkraut?

Although freezing sauerkraut can also change its probiotic composition, not all of the probiotics may be destroyed. Through the process of lacto-fermentation, which uses bacteria like Lactobacillus and Leuconostoc to transform the natural sugars in cabbage into lactic acid, sauerkraut is produced. Through this process, an acidic environment is created that aids in the preservation of the cabbage and encourages the growth of good bacteria, which can serve as a source of probiotics.

When sauerkraut is frozen, some of the probiotics in the food may be harmed by the freezing process. Some of the bacterial cells may burst as a result of the creation of ice crystals during freezing, which would lower the sauerkraut’s overall probiotic content. However, some probiotic strains may be more resistant to freezing than others, and how much the probiotic content is impacted depends on a number of variables, including the type of sauerkraut and the time and temperature of freezing.

It’s crucial to keep in mind that freezing sauerkraut might change both its flavour and texture. The texture of the dish as a whole may be impacted by freezing because it can make the cabbage more liquid and less crisp. Furthermore, freezing can change the flavour of sauerkraut, making it less tart or sour.

While overall the probiotic content of sauerkraut may be decreased by freezing, some microorganisms may still survive the procedure. It is advisable to eat freshly prepared sauerkraut if you want to take advantage of its probiotic properties. However, freezing is still a possibility if you have extra sauerkraut that you want to preserve. Just be aware that the freezing procedure may alter the flavour and texture of the sauerkraut and may cause some of the probiotics to disappear.