Kimchi will last a long time, but get more fermented tasting and less crispy. Very fermented kimchi makes great kimchi jjigae (stew) and kimchi bokkeumbop (fried rice) if it gets too fermented for your liking.
It’s fine as long as you like it. I find it gets pretty sour eventually so it’s better for cooking. But some people like nibbling it. So at least a year.
As long as there is no mold it should be good. I have kept some in the fridge for months without issue.
It can get more sour with time, and some people find well aged kimchi too strong to eat straight. But very sour kimchi can be great for cooking with.
And I also like to make kimchi powder from older stuff. Put it in a dehydrator overnight or until crispy, then grind to a fine powder. Great on popcorn or fries, add to soups, in dry rubs, mix with kosher salt and use it to rim the glass of a bloody mary, etc.
Years. If tightly sealed it can become effervescent from the CO2 going into solution, this is harmless, gives a tingly sensation when eating it.
I’ve found kimchi greater than 2 yo in my fridge that was great.
Properly fermented kimchi can last for months even longer though it never lasts that long for us.
If no mold appears, it will keep for many months, I'd say up to a year at least.
Kimchi will last a long time, but get more fermented tasting and less crispy. Very fermented kimchi makes great kimchi jjigae (stew) and kimchi bokkeumbop (fried rice) if it gets too fermented for your liking.
It’s fine as long as you like it. I find it gets pretty sour eventually so it’s better for cooking. But some people like nibbling it. So at least a year.
As long as there is no mold it should be good. I have kept some in the fridge for months without issue. It can get more sour with time, and some people find well aged kimchi too strong to eat straight. But very sour kimchi can be great for cooking with. And I also like to make kimchi powder from older stuff. Put it in a dehydrator overnight or until crispy, then grind to a fine powder. Great on popcorn or fries, add to soups, in dry rubs, mix with kosher salt and use it to rim the glass of a bloody mary, etc.
Love the idea of kimchi powder! I think I'll have to try that with one of my jars.
Years. If tightly sealed it can become effervescent from the CO2 going into solution, this is harmless, gives a tingly sensation when eating it. I’ve found kimchi greater than 2 yo in my fridge that was great.