How Long Does Kimchi Last?
This depends on where you are storing it. If you are keeping Kimchi at room temperature then it will last for up to one week after being opened. However, if you are storing it in the fridge then it is going to last for up to three to six months.
Sure, kimchi goes bad, but it will likely keep for months beyond the labeled date, and maybe years, if you are careful. If your kimchi is not opened, it can still be delicious for quite some time, even one year after the date listed on the container. An unopened kimchi container will last for up to seven years in your freezer, while an opened container lasts for up to 18 months. If you do not have the room for refrigerating a large container of kimchi, you can store it at room temperature for about one week.
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An unopened kimchi jar could be stored at room temperature, however, kimchi will continue fermenting at room temperature far more quickly than it will at refrigeration. If you bought a fresh jar of kimchi and placed it right into your refrigerator, it would have sourdened much less than if you had kept it at room temperature before opening. The resulting kimchi will be pretty acidic, and if left at room temperature for a few days, the jar can burst like a champagne bottle when opened. If you find that your kimchi is not as sour as you would like, you may leave the jar at room temperature for 1 day, and then place it in the refrigerator for the fermentation process to slow.
| Storage | Shelf life |
| Opened container in refrigerator | Up to 18 months |
| At room temperature | 1 day |
If you store your opened kimchi longer than three months, it can still be usable, but the fermentation process can cause it to have too acidic of a flavor to enjoy. If you like your kimchi extra-sour, you may still eat it for up to six months after opening your kimchi, but you should make sure that your kimchi has not gone bad before eating.
If you enjoy your kimchi very sour, you can store it up to three months or longer, since the sourness is caused by fermentation. Since kimchi cannot keep fermenting forever, it goes bad if you store it for too long or do not store it properly. Kimchi cannot continue to ferment forever, and therefore, it will go bad if it is kept for too much time or is not stored correctly.
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Your kimchi will still taste as good as it would have fermented at room temperature, just with the fermentation rate slower. In this situation, it is wise to allow your kimchi to ferment for a bit longer, but do not let it sit for longer than a couple of hours, because this happens quite quickly.
For the best-tasting kimchi, you are looking for the fermentation to stay the same as it was when it left the facility. Before refrigerating your kimchi, you are better off keeping it in a dark, room-temperature storage container so that the active bacteria have a chance to breed and mature. When it comes to home-made kimchi, the best way to make sure that it ferments properly is to keep it refrigerated.
To ensure that your kimchi stays fresh for as long as possible, always ensure the lid is sealed tightly on the container, and store in the refrigerator when it is not being used. If you would like to keep your kimchi slowly fermenting and as fresh as possible, you might consider getting a kimchi refrigerator. It is best to store open containers of your kimchi in a refrigerator, since warmer temperatures can cause your kimchi to spoil rapidly. If you want to make sure that your kimchi can last for the longest time, you will want to reduce your refrigerators temperature (i.e., set it to its highest setting).
Keeping your kimchi in the refrigerator after opening is important, as a cooler temperature will help increase your kimchis shelf life. The cold temperature in your refrigerator will help your kimchi to last longer as it will significantly slow the fermentation process. Set your refrigerator to about 35 degrees F. About 35 degrees F is an ideal temperature for storing your kimchi.
Leave it there for the next several days, but check on the kimchi constantly and on the temperature dial to make sure that your batch is sanitary and fermenting correctly. If you are lucky enough to buy a kimchi with a heat treatment, which will kill off the bacteria that make your kimchi ferment, then you do not need to track the temperature as closely. When fermenting your own kimchi from scratch, you need to keep it between 65-72 degrees F so that the process happens at a reasonable pace.
If you bought heat-treated, pasteurized kimchi, you may want to keep it in your pantry until it is ready. Kimchi needs to be stored in the fridge, because the only way to restrict the level of fermentation (i.e., activity by those merry little probiotics) from increasing is to chill it prior to serving. To extend its shelf life, ensure that all its components are immersed in the brine, handle it constantly with clean utensils, and limit how often you open and close the container.
Kimchi can be good for consumption up to 3 months, as long as it does not contain mold, which indicates that it has been spoilt with bacteria. Kimchi may continue to be safe to consume for up to 3 months as long as there is no mold present, which indicates spoilage. As mentioned, because best-by dates are simply estimates for when we need to consume the kimchi in order to extract the best flavors from it, it might continue to be good to consume well past label dates, as long as it is stored correctly.
Refrigeration keeps the Kimchi fresher for a significantly longer time–about 3-6 months–and allows it to continue to ferment, possibly leading to a more acidic taste. Fermentation rates begin to decrease at cooler temperatures, so a fridge is a better location for maintaining that initial kimchi flavor over an extended period. In our modern fridges, where we tend to keep temperatures about 37degF (3degC), you would want to try and consume your Kimchi in 3 months or so.
For hand-crafted kimchi, refrigeration is the best way to make sure that its fermentation process is completed correctly. Instead of keeping the kimchi in a refrigerator, this kind of kimchi can survive even in your freezer temperatures with no adverse effects.
How long can kimchi be stored?
If you keep a jar of pasteurized kimchi in a cool location away from sunshine and heat sources, it will normally stay fresh for a few months after its best-by date. The fermented food should be kept in the refrigerator after being opened and should keep there for 3 to 4 days, possibly longer depending on what the seller states.
Is kimchi good for weight loss?
Kimchi has 40 calories per 150 grams. But it doesn’t stop there; kimchi also promotes glucose metabolism, which helps you lose weight. Furthermore, the capsaicin in the chili peppers in this Korean meal speeds up metabolism and forces you to expend extra energy, which facilitates weight reduction
How long does fresh kimchi stay suitable in the fridge?
Make sure to eat your kimchi within three months if you store it in the refrigerator once it has been opened. If you leave it in for longer, it might still be safe to eat, but the fermentation process might make it taste too sour to appreciate. Kimchi may continue to be safe to consume for up to 3 months as long as there is no mold present.