How To Preserve Kimchi For Longer
Kimchi is a fermented food and goes bad if kept in warm temperatures. You can preserve kimchi in the fridge for the long term. Place the kimchi in the glass jars that can be air-tight. Then, place these jars in the refrigerator, and they should last for six months with a continued refrigerator.
When it comes to homemade kimchi, the best way to make sure it ferments properly is to store it in the refrigerator. Once the kimchi has fermented to your liking, cover and store in the refrigerator. Since kimchi is a fermented product, it keeps well in the refrigerator for a long time and will continue to ferment there. If you keep kimchi out of the refrigerator for a long time, it will ferment and not taste as good as it should.
If stored properly in the refrigerator in a glass jar with a lid, kimchi can last up to a year. Kimchi, like any other food in storage, spoils if not stored properly. In general, with proper storage, kimchi does not spoil, but ripens.
Kimchi cannot be fermented forever, so if kept for too long or stored improperly, it will spoil. Since kimchi is a fermented product, it can be kept under the right conditions for a long time, even up to years, without spoiling. Opened kimchi will ferment faster if left at room temperature, and they can be stored at room temperature for up to a week after opening. Unopened kimchi can be stored at room temperature or in the refrigerator, depending on whether you like it a little more or less sour.
| Storage Places | Time period |
| Room temp | 1 week |
| Refrigerator | 3-6 months |
| Freezer | 3 months |
If you don’t have room to chill a large jar of kimchi, you can leave it at room temperature for about a week. If you have opened a jar, you should store it in a cool, refrigerated place for long lasting results. Once the jar is opened, it is usually best to store it in the refrigerator to keep the fermentation under control ([MIL]). More specifically, in the sink, because the contents of the jar can leak out during fermentation, creating a mess.
When you leave freshly made kimchi on the fermenting table, you will notice the contents and liquid rise, open the jar and press the contents so that it remains submerged in the liquid. Make sure you squeeze the freshly made kimchi so that the contents stay below the liquid line, close the lid and store it in a cold room. You can then place the cooked kimchi into the E-Jens container and fit the adjustable plate lid tightly on top to remove any excess air that might interfere with the brewing process.
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Using clean tongs, place the kimchi mixture into sterilized jars about half full. Make sure you add the rest of the liquid to the jars, the top of the kimchi should be completely submerged in the liquid. Add an equal amount of liquid to each jar, making sure there is at least an inch of space in each jar (if necessary, add a little water to the glass jars to make sure the kimchi is completely covered in liquid). After you have fully cooked and fermented the kimchi, add a small amount of vinegar to the jar for pickling and storage.
Place the jar of kimchi on a baking sheet or in the sink in case it boils during fermentation. Once the kimchi is almost carbonated (usually 24-72 hours after packing the jars), it can be refrigerated. To be safe, kimchi should be refrigerated and is best consumed within 1 week of preparation as kimchi quality deteriorates with long fermentation. Kimchi should be refrigerated, as the only way to limit the increase in fermentation rate (that is, the activity of those happy little probiotics) is to refrigerate it before serving.
If you like more fermented kimchi, leave it outside for 3-6 hours to ferment naturally before storing it in a cool place. The taste improves the longer you leave the kimchi to ferment, so we recommend leaving it to ferment for more than 5 days if possible.
You can put the kimchi in the refrigerator for further fermentation, but after the first 5+ days of fermentation, we recommend that you start the canning process. You can start tasting after a few days, pour into jars and refrigerate when the kimchi is ripe to your taste. If you know you’ll be canning a portion of the kimchi ahead of time, you can take measurements during cooking to prepare the canning mixture.
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To keep kimchi fresh for as long as possible, always make sure the lid of the container is tightly closed and store it in the refrigerator when not in use. When kimchi sauce is stored in the refrigerator, you will need to remove the lid daily to ensure excess air is removed from the container.
The best way to store kimchi is also unclear as some recommend storing it in the refrigerator while others say you can leave it in the pantry. Kimchi can be stored in the refrigerator for 6 months or more, but may taste sour.
If you like very sour kimchi, you can store it for three months or more because the acidity comes from the fermentation process. In the refrigerator, kimchi stays fresh for much longer—about 3-6 months—and continues to ferment, which can lead to a more sour taste. Opened kimchi starts to ferment as it ages and becomes more sour and thicker, which can make it unsightly. If you like fresh kimchi, we recommend storing it for about 3 months.
To prolong the shelf life of kimchi, make sure all of its components are immersed in brine, always handle it with utensils, and limit the number of openings and closings of the container. Make sure all components are completely immersed in the brine before storing and always use clean utensils when handling them. When the kimchi is ready, remove a few large cabbage leaves from the top of each jar and place the glass jars (sealed) in the refrigerator.
Can kimchi be stored in a plastic container?
Keeping kimchi in a plastic container will go bad if it is not sealed tightly. Also, kimchi will ferment and leach out the bad smell if it is hot. So make sure to close the jar tight with a lid.
How do you store kimchi in the fridge?
Kimchi is best kept in the fridge in a well-sealed glass container. Colder temperatures delay the fermentation process, hence increasing the shelf life. The kimchi should always be completely immersed in the brine. Less often opening the glass container will keep the kimchi from deteriorating.
How long does kimchi last frozen?
Frozen kimchi will keep for six to nine months beyond the best-by date. It is recommended to use freezer-safe storage containers and divide out the Kimchi. Putting it in the fridge or freezing Kimchi is really the best way to keep kimchi for extended periods of time.