You may be wondering, How long does kimchi keep in the fridge? While kimchi can be kept at room temperature for up to a week, it can be kept in the refrigerator for two to three months. In the refrigerator, the fermentation process will continue to progress, and you may anticipate tasting a distinctly sour flavour. The ideal temperature for kimchi storage in the refrigerator is between 39 and 40 degrees. The kimchi will quickly deteriorate if the temperature rises over this.
How Long does Kimchi Keep in the Fridge?
Since high temperatures will hasten the kimchi’s deterioration, it is advisable to store an unsealed container of kimchi in the refrigerator. For the greatest results, make sure you store it in an airtight container that has been well sealed.
Your kimchi will last longer because the fermentation process is substantially slowed by the refrigerator’s chilly temperature. Don’t eat your kimchi if you notice that it is displaying indications of spoilage.
How does Kimchi Taste?
Kimchi’s primary flavour components are sour, spicy, and umami. Your choice of veggies, fermentation period and the amount of salt or sugar used will affect the flavour. Kimchi is a fermented food. Therefore, its predominant flavour is often sour.
How Long does Kimchi Last?
Even a year after the expiration date on the container, kimchi that has not been opened will still be good. You can do this if the container is undamaged and your kimchi is kept in a cool, dry place in your pantry.
The fermentation process continues as long as the kimchi isn’t disturbed because people have stored kimchi underground for years without it spoiling.
The original method of making kimchi is no longer used; airtight containers are filled with vinegar or brine and sealed. If stored properly, the microorganisms in your kimchi continue the fermenting process, so your airtight container of kimchi will stay fresh for a very long time.
However, the quality of your kimchi will inevitably deteriorate once you’ve opened it. Because the cool temperature will lengthen the shelf life of your kimchi, it is crucial to keep your kimchi in the refrigerator after you’ve opened it.
Be sure to eat any kimchi you’ve opened within three months if you store it in the refrigerator. If you keep it in longer, it might still be safe to eat, but the fermentation process might cause it to taste too sour to appreciate.
If your kimchi is particularly sour to your taste, you can continue to consume it for up to six months after opening it, but you must first make sure it hasn’t gone bad.
It is not advised to leave opened kimchi outside the refrigerator because doing so would significantly shorten the kimchi’s shelf life. If you don’t put your kimchi back in the fridge after you open it, it will only stay edible for around three days.
Tips for Storing Kimchi
Knowing the proper way to keep your kimchi can let you enjoy this mouthwatering side dish for much longer.
Store your Unopened Kimchi in your Pantry
You can store your unopened kimchi container with confidence, knowing that it will stay fresh for a long time after the expiration date.
It would be helpful if you kept in mind that kimchi shouldn’t be stored next to heat sources or in direct sunlight because these conditions would significantly reduce its shelf life.
As a result, avoid placing your sealed kimchi container near a window, an oven, or a stove. Instead, store it until you’re ready to use it in a dark cabinet.
Freeze your Kimchi
You can store your kimchi in the freezer for longer shelf life. Even though many people dislike the thought of frozen cabbage, your frozen kimchi can still be eaten for up to 7 years after freezing.
What About Kimchi’s Health Benefits?
The beta-carotene and other antioxidants found in kimchi can help lower the chance of developing significant medical problems like stroke, cancer, diabetes, and heart disease. The vitamin A found in kimchi is also very good. A vitamin C.
Similar to yoghurt, which is also fermented, kimchi includes “good bacteria” called lactobacilli that support your body’s digestion. Probiotics are another great by-product of its fermentation process, and they can also help your body fight off many diseases.
Reference: Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Kimchi has Five Main Health Advantages:
1. It May Promote Gut Health
There is mounting evidence that eating foods that have undergone fermentation, such as kimchi, may increase the number of healthy bacteria in the stomach and, as a result, may help with symptoms like constipation. Numerous fermented foods can help with gut health, which supports the immune system and reduces inflammatory responses.
2. Could Improve Nutritional Value
The fermented food’s nutritional content may be improved by the fermentation process primarily carried out by lactobacillus bacteria. This is so that some less desirable molecules, which we often refer to as anti-nutrients, are deactivated during fermentation, and some vitamins and minerals are synthesized by the bacteria.
3. Could Promote Heart Health
The bacteria responsible for fermentation create substances referred to as physiologically active peptides, such as conjugated linoleic acids (CLA), which may lower blood pressure. Kimchi ingredients might also protect blood arteries from the negative consequences of atherosclerosis.
4. Might Aid in Controlling Blood Sugar
According to studies, eating kimchi may help with glucose control, body weight, and body mass index (BMI). There needs to be additional research to completely understand the mechanisms through which consuming fermented kimchi supports these health benefits.
5. Might Lower Inflammation
Active ingredients in fermented foods, including kimchi, have anti-inflammatory properties. These properties have a variety of positive impacts, from supporting vascular health to enhancing memory and cognitive performance.
Can Kimchi be Freezed?
Kimchi can indeed be frozen. Kimchi freezes quite well. When storing your kimchi in the freezer, please place it in an airtight container or a ziplock bag.
Before enjoying your kimchi, take the desired quantity and give it time to thaw. In your freezer, kimchi can keep for up to seven years if it isn’t opened, but it only keeps for about 18 months if it is.
Keep some kimchi in your freezer so you always have some on hand if you adore kimchi to the point that you can’t get enough of it.
Does Kimchi Go Bad?
Since kimchi is a fermented meal, it may be stored for a long time—even up to a few years—without going bad if the right circumstances are met.
The longer you store it, the more it will continue to ferment, making the kimchi sourer.
However, because kimchi can’t ferment indefinitely, it will go sour if it’s kept for too long or improperly preserved.
The easiest way to ensure that homemade kimchi ferments properly is to put it in the refrigerator.
The finest options for this use are glass jars and containers you can tightly seal.
The shelf life of homemade kimchi is only a few weeks to a month because no preservatives are used in its preparation.
However, because the sourness in kimchi results from fermentation, you can preserve it for up to three months or more if you prefer your kimchi to be sour.
Sometimes preservatives are added to store-bought kimchi, which makes it keep a little bit longer than handmade kimchi.
Unopened bottles and jars won’t go bad if kept in cool, dry locations out of direct sunlight for a few months.
If the jar has already been opened, keep it cool and chilled to ensure long-lasting results.
To slow down the fermenting process, it’s also crucial to store the kimchi away from oxygen.
What are the Proper Storage Methods for Kimchi?
It is possible to increase the shelf life of kimchi and maintain better health when consuming the dish by knowing the proper storage techniques.
The fermentation process is still active because most kimchi is sold unpasteurized. If your kimchi isn’t as tart as you’d like it to be, you can let the jar sit out at room temperature for one day before putting it in the refrigerator to let the fermentation process take its course.
The fridge is the greatest place to keep kimchi’s original flavour for longer because the fermentation pace starts to slow down in a cooler environment.
These are the key guidelines for storing kimchi correctly:
- Keep kimchi in the fridge at all times (unless you want it to ferment faster)
- The kimchi ingredients should be kept below the liquid.
- When not in use, securely seal the package or lid of the jar.
- To remove the kimchi from the container or box, wipe a utensil.
Can Kimchi Aid in Weight Loss?
Whether fresh or fermented, Kimchi has few calories and may help people lose weight ( 49 ). Eating fresh or fermented kimchi helped lower body weight, body mass index (BMI), and body fat, according to a 4-week study of 22 obese participants.
Can I Eat Kimchi Daily?
How Frequently Should I Eat Kimchi? Probiotics and beneficial bacteria must be frequently taken for the benefits of kimchi to work. Regular can imply many different things to various people; thus, to be more precise, it is advised that one serving (100g) of kimchi be consumed each day.
Is Eating Kimchi Safe for Everyone?
Unless you have a special allergy to one of the ingredients, kimchi is generally harmless for most individuals. If you’re not used to eating fermented foods or having a diet high in fiber, it may also have some unpleasant side effects, such as gas and bloating.
People who are histamine intolerant should probably limit their intake of fermented foods, and those who follow low-sodium (salt) diets should be aware that kimchi may contain significant quantities of salt.
Conclusion
The kimchi you buy will determine how long it will stay fresh. The available pasteurized variety should have a shelf life of at least three to four days. This variety may stay longer than three or four days as it does not go through the fermentation process. Open pasteurized kimchi won’t likely last for months, though.
Your jar’s lid tightness might also affect how long your kimchi will keep. Although it’s crucial to secure your jar’s cover, remember that a too-tight lid can cause carbonation. The CO2 that the lactobacilli produce is what causes carbonation. Regular aeration will enhance fermentation rates and reduce carbonation.
