Kimchi going bad

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This topic contains 3 replies, has 3 voices, and was last updated by  Pure_Hapa 7 years, 1 month ago.

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    How long can you keep kimchi when you just make it and put it in the fridge?


    When does the kimchi taste the best?



    This will depend upon a lot of factors. First lets talk about when it taste best. I have a Korean friend who will only eat fresh Kimchi. He does not like any sour foods.

    If Kimchi is stored correctly it will last a long time. Recently I made Kimchi Jjim using kimchi that was over a year old. This dish blew my wife away.

    Some restaurants in Korea make kimchi jjigae with three year old kimchi. To store Kimchi that long it needs to be close to frezzing but not frozen. You want the microbs to eat slowly.

    What I have found with kimchi is this:
    Kimchi will have a very nice fresh taste for a few days. Then it starts to take on sour notes at about day three or four.
    After about a week or two the fresh taste is almost gone.
    After about three months it is sour and good for kimchi jjigae. (Soon after this it usually disappears.)
    When my wife hides some After about six months the sourness level goes down but a well rounded sourness starts to develop.
    After a year yes it is very sour but it is not a sharp sour. I can’t expalin it, you just have to try it.

    Pic of my Kimchi Jjim



    thanks alot :)



    Hi, this is what I posted to someone else about how long kimchi keeps:

    After opened, the kimchi will continue to change its taste, from not-all-the-way done (not fermented enough), to done, to getting sour, to sour, to gross and finally to gross/fizz.

    The level of “done-ness” you like and the level of sourness you like are individual preferences.

    In the very-done to sour stages, you can use the kimchi to cook in dishes like stew, pancakes, and to cook with pork belly.

    So see how you like it at different stages – taste some each 3 days or so.


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