Kimchi is naturally sour and pungent. As long as you don’t see mold or notice any foul odors, your kimchi should be safe to eat. That said, if you’re ever in doubt, throw it out.
Kimchi is a tangy Korean staple made by fermenting vegetables like napa cabbage, ginger, and peppers in a seasoned brine.
At room temperature, opened kimchi lasts one week. When properly refrigerated, it can last three to six months. It continues to ferment over time, becoming sourer and softer.
If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly.
If you don’t want to throw it away but dislike the sourness, try mixing it into dishes like fried rice or stew to mellow out its flavor.
Kimchi may be safe to eat for up to 6 months after it’s opened, as long as there is no mold, which indicates spoilage.
While good-to-eat kimchi is naturally pungent, spoiled kimchi may smell more sour than usual or like alcohol.
Mold typically prefers warmer temperatures, but can grow in refrigerated food as it ages, especially if it has been improperly stored. It forms a fuzzy mass or small dots and ranges in color from black to blue to green.
Mold is dangerous because it not only rots food but also may harbor bacteria that cause food poisoning or allergic reactions. If you see mold on your kimchi, refrain from smelling it — as inhaling its spores may trigger respiratory distress.
If your kimchi contains seafood like oysters or fermented fish (jeotgal), check it more carefully, as it may be more likely to have high histamine levels that can cause food poisoning.
While
If you’re ever unsure whether your kimchi is still good, it’s safest to trash it.
Quick inspection
- Appearance: Check for gray, green, or white fuzzy spots of mold or cloudy, discolored brine.
- Smell: Kimchi usually smells sour, but when it spoils, it may be more pungent or smell rotten.
- Texture: Freshly fermented vegetables are often firm. Soft, mushy, or slimy vegetables are spoiled.
- Taste: If it looks and smells safe to eat, try a tiny bite. If it tastes bitter or heavily fizzes, discard it.
Eating spoiled kimchi may lead to foodborne illness. The mycotoxins in mold, in particular, may cause nausea, diarrhea, and vomiting. People with weakened immune systems are especially susceptible.
Furthermore, if your dish contains spoiled seafood, it
Kimchi can also be spoiled by harmful bacteria from your hands or any utensils used during the preparation process.
Thus, you should always wash ingredients thoroughly and practice proper food preparation techniques if you make kimchi on your own. If you prefer to buy it premade, make sure to purchase it from a seller you trust.
Store-bought kimchi should always be stored in the refrigerator.
If you’re making your own kimchi, you can leave it on the counter at room temperature for a few days during the initial fermentation. After that, it should be stored in the fridge to keep it fresh.
A good rule of thumb is to ensure that all of its ingredients are entirely submerged in the brine before you reseal it.
Use clean utensils anytime you handle kimchi in its container. Used or dirty utensils may introduce unwanted bacteria that can cause spoilage.
Avoid constantly opening and closing the container. Exposure to air may attract undesirable organisms that can also spoil your kimchi.
If you have a large jar of kimchi, it may be preferable to transfer portions, such as a week’s worth, into smaller containers as you go. This will help preserve it.
Quick tips
- Refrigerate: Store-bought kimchi must be kept in the fridge before and after opening.
- Scoop: Always handle kimchi with clean utensils.
- Seal: Use a glass jar or other airtight container and limit how often you open and close it.
- Submerge: Lightly shake the jar to ensure that all the ingredients are submerged in brine.
Kimchi is seasoned, fermented napa cabbage popular in Korean cuisine. When prepared properly and refrigerated, it can last up to 6 months. Nonetheless, you should never eat kimchi that smells off or has visible mold.
If you’re ever unsure whether your dish is safe to eat, it’s best to toss it out.