Does Kimchi go bad?
A legendary traditional Korean dish consisting of fermented vegetables, Kimchi is one of Korea’s most popular side dishes. It helps to add flavor to many other dishes, and it is known for its abundant vitamin content and is excellent for so many things, from preventing cancer to curing hangovers. But what about the question of whether Kimchi needs to be refrigerated? Read on to know the answers!
5 Reliable Kimchi Storage Hacks
Keep your Kimchi refrigerated at or below 4°C.
Keep your Kimchi in the fridge at the right temperature, between 0°C and four °C, to keep it fresh (about 3-6 months). We don’t advocate freezing your Kimchi since it will significantly destroy the probiotics and change the texture.
Opened Kimchi lasts one week at room temperature.
When kept at room temperature, fermentation occurs more quickly, and you may store the Kimchi at the average temperature for a week after opening. If you like more fermented Kimchi, let it out in the air for 3-6 hours to allow for spontaneous fermentation before chilling it.
Try and finish it within three months.
You may consume it within three months if you love your Kimchi in a milder, crunchier texture! Although Kimchi may turn mushy after three months, it is still acceptable to finish for another three months if there is no mold, which signals to spoil.
Are you concerned about the quality of your Kimchi? Do not consume it.
Most essential, never consume Kimchi with a foul odor or visible mold. If you haven’t eaten your Kimchi in a long time and aren’t sure if it’s still edible, it’s better to throw it out.
Reduce air exposure and use clean utensils.
Store the Kimchi in a sterile, airtight jar to increase its shelf life. Before resealing the Kimchi, ensure that all components are soaked in brine. When handling Kimchi in its container, always use clean tools to avoid introducing undesired microorganisms that might cause deterioration.
Does Kimchi need to be refrigerated?
Kimchi should be kept chilled to extend its shelf life. Kimchi is not shelf-stable because of its various beneficial bacteria and should not be kept at room temperature. In reality, most store-bought Kimchi is fermented and kept at a consistent temperature of 39 degrees Fahrenheit.
Does Kimchi go bad? How Long Does Kimchi Stay Fresh?
In The Fridge
Kimchi keeps about a week at room temperature after being opened. It keeps considerably longer in the refrigerator — around 3–6 months — and continues to ferment, which may result in a sourer flavor. Keep your Kimchi in the fridge at or below 39°F (4°C) since warmer temperatures will hasten deterioration.
Out Of Fridge
At room temperature, Kimchi ferments slowly in the refrigerator in 1-2 days or more. Kimchi should be kept refrigerated for safety reasons, and it’s best consumed within a week after making it, as the quality of Kimchi degrades with extended fermentation.
After 3 months, you may opt to toss your Kimchi if you prefer a milder taste or a crunchier texture. Its flavor may alter dramatically beyond this stage, turning mushy. However, Kimchi may be okay to consume for another 3 months if there is no mold, which signals deterioration.
It can last up to 6 months if adequately prepared and refrigerated. However, it would help if you never consumed Kimchi with a foul odor or visible mold. It’s recommended to pitch out a meal if you’re ever unclear if it’s safe to consume.
If you want the cucumber to ferment quickly, let it sit out at room temperature for one day before putting it in the refrigerator. Your packed cucumber kimchi will be fully fermented in 2-3 days. Try to consume cucumber kimchi within 2 months.
How do you know if Kimchi is bad?
While excellent Kimchi smells pungent by nature, Kimchi that has gone bad may smell “off,” which means sourer than usual or even alcoholic.
- If the vegetables were not wholly immersed in the liquid, mold would grow in the jar.
- Kimchi is supposed to smell sour, but if yours doesn’t, it’s probably bad.
- Keep in mind that Kimchi gets sourer with age, and sour Kimchi isn’t always unpleasant. However, the flavor may be too strong for your taste buds, which is a sufficient cause to abandon it.
Kimchi should be kept in the fridge since the only way to slow down fermentation (i.e., the activity of those happy tiny bacteria) is to cool it. If you keep Kimchi out of the fridge for too long, it will get over-fermented and lose flavor.