After fermenting, how should I store kimchi and how long can it last in the refrigerator?

Question

How should you store kimchi after fermenting? Learn the best way to keep your finished kimchi in the refrigerator and how long it will typically last.

Answer 1

Store kimchi in an airtight container in the refrigerator after fermentation. Properly stored kimchi can last for several months, often 3-6 months, or even longer, though the taste will continue to change over time.

Detailed Explanation:

Once your kimchi has fermented to your liking (usually indicated by a sour taste and bubbly appearance), it's time to refrigerate it to slow down the fermentation process. Here's a step-by-step guide:

1. Choose the Right Container: Use an airtight container made of glass or food-grade plastic. Avoid containers that can react with the acidity of the kimchi.

2. Pack the Kimchi: Pack the kimchi tightly into the container, pressing down to remove any air pockets. Leave a little headspace at the top, as the kimchi may continue to produce gases.

3. Submerge the Kimchi: Ideally, the kimchi should be submerged in its own brine. If there isn't enough brine, you can add a little bit of salt water (about 1 teaspoon of salt per cup of water) to cover it.

4. Refrigerate Immediately: Place the sealed container in the refrigerator. The colder temperature will significantly slow down the fermentation process.

5. Monitor and Burp (Optional): Some people like to 'burp' their kimchi every few days by opening the container briefly to release any built-up gases. This can help prevent the container from bulging or even exploding, although it's not always necessary with a good airtight container.

6. Taste Test: The kimchi will continue to ferment slowly in the refrigerator, becoming more sour and intense over time. Taste it periodically to see if it's still to your liking. While it's safe to eat even when very sour, you might prefer it at a certain stage of fermentation.

Kimchi doesn't really 'go bad' in the traditional sense, but it can become overly sour and mushy. The length of time it lasts depends on factors like the initial fermentation, the ingredients used, and the temperature of your refrigerator.

Pro Tip:

Use a dedicated 'kimchi refrigerator' or a section of your refrigerator that maintains a consistently cold temperature. Fluctuations in temperature can accelerate fermentation and affect the kimchi's texture and flavor. Also, always use clean utensils when taking kimchi out of the container to avoid introducing unwanted bacteria.