Does Kimchi Go Bad?

Kimchi, a Korean dish is very pleasing to taste buds. Have you ever confronted a situation when you had bought a jar of Kimchi, consumed a part of it and rest remains untouched? Now, what to do with that remaining part? Will it go bad or it will be safe to consume? Kimchi has a tendency to expire owing to the fact that it made by fermenting the vegetables. But, it can last longer if it is stored properly. Well, how to store it to increase its lifespan? How to prevent it from going bad. Below is a detailed guide that will resolve your queries and gives you a clear view of Kimchi’s consumption.

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How Long Can Kimchi Last? 

Before the onset of fermenting, the Kimchi is packed into a sterile and airtight jar. It is then topped with brine. Usually, rice vinegar or apple cider vinegar is also added to prevent the extraneous growth of E.coli and many other pathogens that are the cause of food poisoning. The fermentation takes place in 3-4 days at room temperature. During this, lactic acid bacteria and many other beneficial bacteria are developed. We can say that if Kimchi is kept at room temperature, it can last for about 1 week once it is opened.

How Long Can Kimchi Last

On the other hand, if you keep the Kimchi in a cooler and darker place like a refrigerator, it can last for about 3-6 months. Make sure to set the temperature below 4 degrees else Kimchi will go bad. After 6 months, the taste starts degrading giving you a sour taste. Also, it will start smelling mouldy.

When Does Kimchi Go Bad? 

Naturally, Kimchi tastes sour and pungent. As long as you don’t see mold or any foul odors, your kimchi is completely safe to consume. Mold starts developing in Kimchi if it is kept at a warmer temperature. It even grows in refrigerated food if it is not stored properly. Its color ranges from blue and black to green. Make sure to prevent it from multiplying as it not only rots the food but also nurtures the bacteria that leads to food poisoning. It has serious repercussions attached to it.

When Does Kimchi Go Bad 

  • Inhaling the smell of the mold can lead to respiratory ailments.

  • Eating Kimchi with mold growth can lead to foodborne illness.

  • Mycotoxins present in mold lead to serious diseases like diarrhea and vomiting. People with weakened immune systems should refrain from eating it.

  • Eating spoiled kimchi including seafood can also lead to food poisoning.

How To Store Kimchi For An Enhanced Lifespan? 

Want your Kimchi to taste good for a long time? If yes, make sure to store this Korean cuisine in a cool place like a refrigerator where the process of fermentation slows down. Keeping it at room temperature especially after opening it might make it bad to consume.

How To Store Kimchi For An Enhanced Lifespan

Secondly, if you have a large jar of kimchi, it is wise enough to transfer the portions such as a week’s worth, into smaller containers. This will help in preserving the Kimchi for a long time. Another aspect you need to take into consideration is that avoid constantly opening and closing the container as the exposure to air may welcome undesirable organisms leading to the contamination of Kimchi.

In addition to this, while scooping the veggies from the container, always use clean utensils. Dirty utensils may introduce unwanted bacteria leading to spoilage.

Indications Of An Expired Kimchi 

Ever thought what are the visual signs that will indicate if the Kimchi has expired? Get to know.

  • Taste- If the Kimchi taste more sour than usual, it means it has turned bad. It might happen because you had left it at room temperature for a long time after opening the seal.

  • Smell- If the Kimchi smells bad or mouldy, it infers that it has become unfit for consumption.

  • Texture- If you see mold or white film on top of the Kimchi, it means it needs to be discarded.

Indications Of An Expired Kimchi 

These are the possible signs of spoilage of Kimchi. To prevent this from happening, you need to take good care of Kimchi.

Frequently Asked Questions

Q1. If You Keep Kimchi Out For The Full Day, Does It Go Bad?

The fermentation process of Kimchi takes place in 3-4 days at room temperature. During this, lactic acid bacteria and many other beneficial bacteria are developed. We can say that if Kimchi is kept at room temperature, it will not go bad till 1 week once it is opened. But after that, if it is not kept in a cooler place, it tends to deteriorate.

Q2. Is It Possible To Freeze Kimchi?

Freezing food products increases their shelf life. Similarly, kimchi can be stored in the freezer for a longer period if you have bought too many kimchi jars and plan to store them for a longer period. Kimchi can last for as long as possible in the freezer retaining its peak quality.

Make sure that before freezing kimchi, you should put it in the freezer bag or an airtight container. Avoid freezing it in a glass bottle or a jar.

Q3. How Is Kimchi’s Shelf Life?

If Kimchi is kept at room temperature, it can last for about 1 week once it is opened. However, if you keep the Kimchi in the airtight container as well as in the cooler and darker place like the refrigerator, it can last for about 3-6 months. The temperature should be set below 4 degrees else Kimchi will go bad.

Q4. How To Increase The Life Span Of Kimchi?

To increase the lifespan of Kimchi, make sure that all its ingredients are submerged in the brine. Always handle it with clean utensils, and limit how often you open and close the container. If you have stored it in a cool place like refrigerated, it can last up to 6 months for sure.

Conclusion

Kimchi is seasoned and fermented Napa cabbage that is a recognized Korean staple. If stored properly, it offers several health benefits, including lower bad (LDL) cholesterol. If you want that kimchi should last longer, you need to refrigerate it. Avoid keeping it at room temperature because of the presence of numerous bacteria. If you buy the kimchi from the grocery shop, it needs to be fermented and then stored at a constant temperature of at least 4°C. Ensure that before you reseal the Kimchi jar, all of its ingredients are entirely submerged in the brine. Ever in a doubt, never eat kimchi that smells off or shows visible mold.

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