Kimchi is often a common Korean diet obtained from fermented vegetables such as peppers, ginger, and napa cabbage.

Over the years, debates have been created regarding the potential of Kimchispoiling. Most people have based their arguments on the fermentation property of this dish. Due to fermentation, some bacteria involved during the process are still alive.Some people claim that its nature of storage determines the shelf life of this dish. Others are still trying to inquire whether Kimchi spoils. This article will analyze this question by providing evidence.

Kimchi Durability

Certain dishes add aroma and flavor to our diets while providing amazing health benefits. Surprisingly, Kimchi is among the foods, giving us incredible flavor while supporting our gut health. The kimchi fermentation process helps add more value, thus becoming difficult for people to predict its shelf life.

Does it Spoil?

Usually, Kimchi is produced from fermented vegetables. Certain cabbage varieties make Kimchi, and because of fermentation, it takes longer to spoil. Keeping this Korean dish for a longer period permits more fermentation, causing it to taste more spicyand sour. Nonetheless, failure to store Kimchi appropriately causes fast spoilage leading to an excessively sour taste with a rotten smell.

What is Kimchi’s Shelf Life?

If your remains are closed, Kimchi’s shelf life lasts for a long period. Further, this applies only when this Korean dish is correctly stored in a pantry or refrigerator, and its container is not destroyed. Some experts found that producing Kimchi and storing it underground for several years cannot spoil. They explained that the fermentation process continued, providedthere was no disturbance on this dish. The traditional method is not used in producing Kimchi. Instead, people put this dish into a completely closed container with vinegar or brine and later seal it. After this, your Kimchi will last for long because the bacteria present will proceed with the fermentation process provided the storage is appropriate. Nonetheless, the moment you open it, the quality will begin declining. Thus, storing this Korean dish in your refrigerator after opening is important.

The cold temperature in this gadget will boost Kimchi’s storage life. Notably, if this amazing dish is stored in your fridge, ensure you consume it within 12 weeks as extreme fermentation increases the sour taste. Suppose you are comfortable taking very sour Kimchi,eating it at 6 months maximum after opening is okay. However, first checkbefore ensuring that your Kimchi is not spoilt. Additionally, removing your Kimchi from the refrigerator is prohibited because its shelf life will be decreased. In fact, this dish will be suitable for consumption within approximately 3 days after opening and being removed from the fridge. However, Kimchi can be taken for many months after opening on condition that it is stored in a closed container in your refrigerator. Thoughkimchi recipes are different, leading to distinct storage life, determining whether they are bad is similar.

Methods of Determining Whether Kimchi is Spoilt

The Color Changes

The vegetables and spices added in the recipe while making Kimchi make its appearance colorful. Suppose the color changes to dull, that is an indication of spoilage. Similarly, if there is excess moisture in your jar, it shows that Kimchi has surpassed its best state.Suppose you discover an organic growth or mold on Kimchi, dispose of it immediately. In this regard, dark spotting disqualifies Kimchi from being consumed.

Smells Different

The fermentation process of Kimchi gives it an incredibly sweet smell. Normally, it contains a partially sour smell that increases with time. Therefore, it is not surprising to find Kimchi with vinegar or a sour smell. In case this dish has a terrible or strange smell, you should avoid it, especially if oyster sauce, fish sauce, and fish paste were used during its preparation.

Strange Taste

Naturally, Kimchi contains a significant sour taste which increases over time. Thus, this dish has a common taste that might change slightly. If the Kimchi contains an unpleasant taste, avoid it. If you eat a portion of Kimchi that looks okay but has excess sourness, the best way is to stop consuming further. Eventually, care should be taken when dealing with Kimchi (non-vegan) because the sauces and pastes utilized to make it may be hazardous if they spoil.

Guidelines of Storing Kimchi

Understanding how to store Kimchi appropriately elongates the storage life and pleasure of this sweet Korean side dish.

Store in the Pantry While Unopened

Ifthe kimchi container is kept unopened, it will last longer. Kimchi should never be placed closer to heat elements and direct sunlight because inconsistent temperatures will decrease its storage life. Thus, avoid keeping your closed kimchi container near an oven, window, or stove. Alternatively, store this dish specifically in dark cupboards till it is ready for consumption.

Store in a Freezer

You can use the freezer to store Kimchi to increase its storage life. Even though some people dislike frozen cabbages, this dish will remain fresh and suitable for consumption within one week.


Kimchi is among the rich food enjoyed today, specifically ifadded to different diets. This dish provides several health aids, making it a vital ingredient needed in homesteads. Also, the preparation method is easy and cheap, thus helpful in choosing to produce it according to your taste and preferences. When preparing this dish, use a sterile environment and add the best quality ingredients. Homemade Kimchi is better than the purchased one, although they are sweet. Ensure that this dish is under good storage to prevent spoilage. Notably, avoid spoiltKimchi because it can cause food poisoning.

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