How Long Does Kimchi Last?

The lifespan of kimchi depends on several factors. Once opened, it can stay fresh in the refrigerator for anywhere between a couple of weeks to half a year. If it’s unpasteurized and store-bought, it can last up to three months past its use-by date. In more extreme cases, kimchi that contains salt or preservatives can have a shelf life of three to four years. It’s important to note that kimchi carefully treads the line between fermentation and spoilage, inviting only select, harmless bacteria that tenderize the vegetables and give the dish its signature tart flavor.

Storage Tips to Keep Kimchi Fresh

Proper storage is crucial for extending the shelf life of kimchi. At room temperature, it stays fresh for about a week, so it’s best stored in the refrigerator. Ensure that your refrigerator’s temperature remains between 32°F and 39°F. Store kimchi in an airtight jar and make sure all ingredients are fully submerged in the brine to prevent mold. Additionally, minimize its exposure to air by reducing the frequency of opening and closing the container. A practical way to manage this is to use a master jar of kimchi and spoon out smaller portions into a secondary container as needed.

Signs That It’s Time to Throw Out Kimchi

Recognizing signs of spoilage in kimchi is essential. Mold is a clear indicator that it is no longer safe to eat. Moldy kimchi can cause food poisoning and, in some cases, botulism, especially if it contains seafood. Spoiled kimchi will also emit a foul stench and possess an odd, slimy texture. While its aroma naturally becomes stronger over time, it should never smell rancid. If you’re uncertain, a careful taste test can help determine its edibility, but mind the risk if mold is present since sniffing moldy kimchi can lead to respiratory issues.