All About Kimchi
Your complete guide to kimchi - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Kimchi Last?
Storage times and freshness tips for kimchi in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened refrigerator3-6 months past 'best by' date for commercial; 6-12 months for homemade, often longer.
Signs of Spoilage
Unusual, fuzzy mold (pink, black, green) not typically associated with fermentation; extremely foul, rotten, or ammonia-like smell; container bulging excessively beyond normal fermentation gas.
How to Check
Visual: Check for any mold growth that is not a thin white film (kahm yeast, which is generally harmless but can be scraped off). Smell: It should smell characteristically sour, spicy, and pungent. A truly 'off' or putrid smell is a clear sign of spoilage. Pressure: While some gas buildup is normal, extreme bulging of the container can indicate excessive microbial activity.
Storage Tips
Kimchi is a fermented food, so it continues to ferment slowly even in the refrigerator. Its flavor will evolve, becoming more sour over time. The 'best by' date on commercial kimchi often refers to peak quality, not safety, due to its preservative nature.
opened refrigerator1-3 months for optimal quality; can remain safe for up to 6 months or longer if stored correctly and no spoilage signs are present.
Signs of Spoilage
Visible fuzzy mold (pink, black, green) on the surface or sides; a distinct rotten, rancid, or putrid odor (not just strong and sour); overly slimy or mushy texture beyond typical softening; a dull or 'off' color.
How to Check
Visual: Inspect the surface and sides for any fuzzy, discolored mold. A thin white film (kahm yeast) can form, which is harmless but can be scraped off. Smell: It should smell strongly sour and pungent. If it smells like ammonia, rotting vegetables, or is generally unpleasant in a non-kimchi way, discard it. Texture: The cabbage should still have some chew, though it will soften over time. If it's excessively mushy or slimy, it's likely spoiled. Taste (carefully): If visual and smell tests pass, a tiny taste can confirm. It might be very sour, which is normal for older kimchi. If it tastes truly 'bad' (rancid, chemical, putrid), discard immediately.
Storage Tips
Always use clean utensils to prevent introducing contaminants. Ensure the kimchi is submerged in its liquid as much as possible, as exposure to air can encourage mold growth. Pressing a piece of plastic wrap directly onto the surface or using a smaller plate can help. Keep the container tightly sealed. The flavor will continue to develop and become more sour, which is often preferred for cooking.
freezer6-12 months for best quality; indefinitely for safety.
Signs of Spoilage
Significant freezer burn (dry, discolored spots) leading to poor texture; if it was already spoiled before freezing; upon thawing, an extremely off-putting smell that wasn't present before freezing.
How to Check
Visual: Check for excessive freezer burn, which indicates quality degradation. Smell: Upon thawing, it should still have a characteristic kimchi smell, though perhaps less vibrant. Off-smells suggest it was bad before freezing or improperly stored. Texture: Expect a significant change; it will be much softer and less crisp after thawing due to ice crystal formation. This is normal and not a sign of spoilage.
Storage Tips
Freezing will significantly alter the texture of kimchi, making it softer and less crisp. It's best suited for kimchi that will be cooked in dishes like stews (kimchi jjigae), fried rice, or pancakes, rather than eaten raw. Portion kimchi into smaller, airtight, freezer-safe containers or bags before freezing for easier thawing and use. Thaw in the refrigerator.