Kimchi is a traditional Koreanmethod of salting and fermenting vegetables such as Cabbage, Radish and Cucumbers. Originally, vegetables were fermented to help them last longer. There is actually no specific expiry date for Kimchi.
How long does Kimchi last?
When kept at room temperature, Kimchi can last for a couple of days! So leaving your Kimchi out of the fridge for a few hours is totally fine (just remember avoid leaving itunder direct sunlight!)
When refrigerated, Kimchi usually lasts for 3-6months, some times even pass the date of expiry on the container. This of course, is only if you've stored our kimchi properly and there's no damage to the container. Since Korean have been making Kimchi and storing it underground without it going off for a long time, this shows that the fermentation process helps preserve the Kimchi as long asit's not disturbed!
That being said, Kimchi will and does go bad when stored incorrectly! It can go rancid and result in Kimchi that smells rotten. Sourness is usually not used as an indication for spoilage as Kimchi naturally ferments to produce good probiotics causing it to become moresour (which we know some of you love!).
Now, how do we tell if your Kimchi has gone bad? Not all Kimchi recipes are the same, whichmay result in a variationofshelf life! Thankfully, the ways to tell if your Kimchi has gone bad remains the same.
Here's 3Tips on how to tell if yourKimchi has gone bad!
1. Your Kimchi Looks Different
The spice in the Kimchi gives it a vibrant red hue. Over time as your JIN Kimchi ferments, you'll notice the vegetables getting slightly translucent, this is normal. However, if you notice any mold and/or organic growth on your Kimchi, this is a sign that your Kimchi is not fit for consumption anymore.
2. Your Kimchi Smells Different
As your JIN Kimchi ferments like any other Kimchi, it starts smelling slightly sour and vinegary, this aroma getsstronger over time and is perfectly normal! However, if your Kimchi starts to smell rotten, it has most likely gone bad. In this case, please refrain from eatingtheKimchi!
3. Your KimchiTastes Different
As your JIN Kimchi ferments naturally over time, it starts becoming softer and develops a sour flavour. This slight change in texture and flavour is not unusual andin fact verynormal. If the Kimchi gets too sour to consume by itself, we recommend cooking with it :) However, if your Kimchi tastes unpleasant and funny, we recommend not consuming it anymore.
How to store you Kimchi?
Refrigerate it at below39°F (4°C)! Any warmer and it may accelerate spoilage. For more detailed tips visit our blogpost: Top 5 Kimchi Storage Tips You Must Know!
FAQs
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.
Is it okay to eat old kimchi? ›
So long as the surface of the kimchi isn't allowed to dry out and grow mold, kimchi does not go bad. In fact, I've aged my own homemade kimchi for two years and it only got better and better.
How to tell if kimchi is spoiled? ›
The shelf life of many store-bought kimchi brands is around eight months to a year. But, rely on your common sense. If you see any mold, toss it. If the smell changes from the usual expected sourness and pungency, to the point of being unpleasant, it may be time to get rid of it and buy more or start a new batch.
How long until you can eat kimchi? ›
It may also boast other vegetables, including radish, celery, carrot, cucumber, eggplant, spinach, scallions, beets, and bamboo shoots. Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation.
Can bad bacteria grow in kimchi? ›
In another part of the experiment, the team made some kimchi samples. “These also invariably contained antibiotic-resistant strains of microbes,” says Wang. Such bacteria may be on the raw vegetables or in the water used to make the dish, with fermentation accelerating their growth, she says.
Does kimchi get sour over time? ›
A: Kimchi generally gets more sour over time; check the date to estimate sourness.
Why are there black dots on my kimchi? ›
Is it safe to eat? The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions.
Is fizzy kimchi bad? ›
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!
Why does my kimchi smell funky? ›
This odor is perfectly normal and indicative of the fermentation's byproducts. While the aroma may be intense, it's essential to understand that fermented foods often carry potent scents due to the transformative nature of the fermentation process.
Can mold grow on kimchi? ›
If there is blue, green or black growth on kimchi, the kimchi must be disposed of. Also dispose the kimchi if there are white spots (Kahm yeast) across the entire batch or if there is mold growing on top of the white spots. Mold toxins are highly resistant to heat and cannot be completely eliminated through cooking.
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.
How long is too long for kimchi? ›
Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.
Can I eat kimchi without fermenting? ›
It's generally recommended to let kimchi ferment for at least a day or two before consuming it to allow the flavors to develop fully. However, you can technically eat it right after making it if you prefer a fresher taste, but it might not have the same depth of flavor as fermented kimchi.
Is there a risk of botulism in kimchi? ›
Unlike canning or oil marinades, there is no risk of botulism in fermented vegetables! Some cases of botulism in fermented vegetables have been reported in Thailand, but in these cases the fermentation process was faulty.
Can E. coli survive in kimchi? ›
Kimchi is generally recognized as a microbiologically safe fermented food despite that some studies have reported Escherichia coli can survive in the early stages of fermentation in commercial kimchi due to an inadequate fermentation process [8].
Can I eat expired kimchi? ›
Kimchi's 'Best By' or 'Best Before' date is an indicator of peak quality rather than safety. One can often consume kimchi past this date, provided it's been stored properly. As a fermented food, kimchi's taste and texture will continue to evolve, potentially becoming stronger and softer over time.
Can you eat leftover kimchi? ›
Top your rice, noodle, and grain bowls
One of the easiest ways to get creative with your leftover kimchi is mixing and matching it with your favorite proteins, vegetables, and finishing touches. For a healthy option, try adding a hearty spoonful of kimchi to give some life to warm kale and farro salad.
Can I eat kimchi after 3 days? ›
Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.
Can kimchi upset your stomach? ›
Generally, kimchi is safe for most people unless you have a specific allergy to any of the ingredients. It may also cause some unpleasant side effects such as gas and bloating if you're not used to fermented or high-fibre food.
Can you eat kimchi out of the jar? ›
Kimchi is a super versatile dish that can be eaten on its own - seriously, straight out of the jar - as a condiment, or worked into almost any recipe. It compliments many flavors in sometimes surprising ways and has enough flavor to stand out on its own.
