We're often asked how long our kimchi can keep! Technically... properly made, ripen and stored kimchi can last for months or even years*! That's because kimchi is a fermented product, and once ripened has an acidic pH of around 4.5, which prevents it from spoiling.
We are really sad that you are not eating our delicious kimchi quickly, but if you are aging our whole leaf cabbage and radish kimchi** (sour kimchi is amazing for cooking), or keeping them for a rainy day, follow these tips!
- Store in fridge at below 4 degrees Celcius
I.e not at the door and generally in the upper shelves of the fridge where it's usually colder. Don't freeze it though, as not all the probiotics can survive Ice Age ;) But if you are cooking with it, it doesn't really matter since the probiotics will die when heated. Do note that kimchi stops aging once it's frozen, and there may be some textural changes to the vegetables. - The lesser the exposure to air, the better.
Re-tub your leftover kimchi to a smaller containers where required, push the vegetables in so that it's fully submerged in its juice. - The white spots are yeast, not mould
If you ever see dotty, sticky white spots on your kimchi, don't fret! According to a study by the World Institute of Kimchi (yes there is!!!) and published in the Journal of Microbiology, those white colonies are actually yeast that's not known to be toxic. It's however recommended that you remove the whites, wash and cook the kimchi before consuming. To prevent these yeast from growing on your kimchi, refer to pt 2. If there's not enough juice(sorry we want you to have more veg so we tend to give more veg than juice)you can cover the kimchi with a sanitised surface such as sanitised cling film. Trade secret: we cover ours with salted outer cabbage leaves, just like theajumaswho bury their kimchi. - Always use clean utensils
Unless you've pledged to finish the entire tub in one sitting,ALWAYSuse clean utensils to remove kimchi from the tub. - Wash before eatingvery aged kimchi
It is recommended to wash off the spices of kimchi that's more than a year old and just eat the plain leaves as it is believed that the old spice and full-on probiotics may give some tummy trouble. But for the brave, skip washing andsoldier on!
*Note that the above information does not apply to our seafood banchans as they are not fully fermented and should be consumed within a week. Apple and cucumber kimchi should also be consumed within two weeks of receipt for maximum crunch.
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FAQs
Kimchi Storage Tips
- Store in fridge at below 4 degrees Celcius. I.e not at the door and generally in the upper shelves of the fridge where it's usually colder. ...
- The lesser the exposure to air, the better. ...
- The white spots are yeast, not mould. ...
- Always use clean utensils. ...
- Wash before eating very aged kimchi.
Food-safe, glass or plastic storage container with tight fitting lid. For example: plastic rectangle kimchi container, glass mason jars with bands and lids, or gallon-size re-sealable zipper plastic bags. Do not use metal containers nor earthenware with cracks or chips.
How long can kimchi be kept in the fridge? ›
If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.
How to stop kimchi from stinking up the fridge? ›
I put a food Saran wrap over the top of container then I close the lid. Tight seal. No kimchi smell in fridge. Also keeps lip clean.
What is the proper container for kimchi? ›
In fact, factory-produced kimchi in Korea is kept at a constant 4 degrees celsius - the temperature of your fridge. A mason jar is ideal, though any airtight container should do.
How to keep kimchi from spoiling? ›
Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.
How is kimchi traditionally stored? ›
Kimchee ferments in a onggi, a Korean storage crock, at room temperature for days and then is stored in the refrigerator for weeks. Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi.
What is the best jar for storing kimchi? ›
The E-jen fermentation and storage container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces).
Should a kimchi container be airtight? ›
By establishing a barrier against external factors, an airtight container helps maintain the quality and freshness of kimchi.
What container is best for kimchi smell? ›
Although the smell of kimchi is the result of healthy lactic acid producing bacteria, it can be very powerful. The e-jen container for double lids contain the smell better than most containers, preventing the smell of filling the kitchen or refrigerator. The e-jen container is easy to handle and clean.
Kimchi spoilage and over-fermentation
It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
Why is my kimchi bubbling when I open it? ›
My Kimchi is fizzing, is that normal? Fizzling Kimchi, similar to a can of carbonated soda, is perfectly normal. The fizzing sound and effervescent taste is a product of fermentation. This means your Kimchi is nicely fermented, enjoy!
How much kimchi should I eat per day? ›
Now, Korean researchers say a few servings of the spicy food each day might help stave off weight gain. "Consumption of 1–3 servings/day of total kimchi was associated with a lower risk of obesity in men," and smaller amounts were linked to similar trends among women, concluded a team led by Sangah Shin.
How to properly store kimchi? ›
Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste. Be sure to refrigerate your kimchi at or below 39°F (4°C), as warmer temperatures may accelerate spoilage.
How often to burp kimchi in fridge? ›
The longer you ferment, the more sour the kimchi will become. Burp the container 1-2 times a day during the ferment by opening the jar and tamping down the kimchi to release air bubbles. Once fermentation is complete, tighten the lid securely, refrigerate overnight, and enjoy!
Can you store kimchi in mason jars? ›
Glass jars are used often in commercial kimchi production and sale, so other than making sure the lid isn't fully screwed on they're fine to use.
Can I store kimchi in stainless steel container? ›
This stainless steel container is my favorite. It fits right in my fridge. They are airtight, light, and easy to store. I make a lot of 10-min water kimchi in this container and leave it to ferment -Easy Peasy.
Should kimchi be covered in liquid? ›
It's essential that the veggies be completely submerge and the water is only at the top as you need to create an oxygen-free environment. Keep pushing down and packing until the water covers the veggies. Leave a 2 inch space at the top of the jar (more if you're using a big jar).
How to stop kimchi from going mouldy? ›
Firstly, storing kimchi in a cool place — ideally a refrigerator below 39 degrees Fahrenheit (but above freezing) — will help prevent it. Secondly, always use clean utensils when dipping into your store bought or homemade kimchi container to minimize extra microbial introduction.
Can you store kimchi in a glass jar? ›
All you need is a mason jar with a fermentation lid. You can either use an airlock device or low profile silicone lid to release the build-up of gases in the jar, and protect your fermentation from oxygen.
Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, “burping” it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas.
Should kimchi be submerged? ›
It's essential that the veggies be completely submerge and the water is only at the top as you need to create an oxygen-free environment. Keep pushing down and packing until the water covers the veggies. Leave a 2 inch space at the top of the jar (more if you're using a big jar).
