Is my kimchi still okay?
My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout the winter (our home is old & cool).
Best Answer
IF you've made it with the correct amount of salt, it is likely fine. Kimchi (all lacto-ferments) will continue to ferment. It may get too funky for your liking, but it will not be a hospitable environment for anything that will make you sick. It will not "go bad", in the sense that it could make you sick. If it was under salted, all bets are off. If it gets slimy or is growing fuzzy mold, you probably want to discard.
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Quick Answer about "Is my kimchi still okay?"
It will continue to ferment but at a slower rate due to the cool temperature. Bubbling, bulging, a sour taste, and a softening of the cabbage are perfectly normal for kimchi. However, if you notice a foul odor or any signs of mold, such as a white film atop the food, your dish has spoiled and should be thrown out.Is it OK to eat old kimchi?
Generally speaking, if stored properly, kimchi doesn't go bad, it just ripens. When kimchi ripens, the flavor becomes sourer. But that doesn't mean it is no longer edible. On the contrary, it's still edible even when it's super sour.How long does it take for kimchi to go bad?
Kimchi's Shelf Life \u2013 How Long Can It Last ?TypesRoom TemperatureFridgeKimchi (unpasteurized)\u2013Post Best-by 1 monthKimchi (Pasteurized, unopened)Post Best-by 1 \u2013 3 monthsPost Best-by 1 \u2013 3 monthsKimchi (Pasteurized, opened)1 week after openedPost Best-by 1-3 monthsFeb 15, 2022Can you get food poisoning from kimchi?
Yersinia enterocolitica \u2013 which causes a rare form of food poisoning known as yersiniosis that the Centres for Disease Control and Prevention say kills 35 people in the US every year \u2013 was found on 15 kimchi products imported from China out of a sample of 289, Korea's Ministry of Food and Drug Safety said on Tuesday.My FAVORITE KIMCHI Recipe -- A Small Batch DIY | FERMENTED
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Answer 2
Kimchi will continue to ferment and get sour over time. This is perfectly normal, provided you made the kimchi correctly. If it gets too sour for your taste, it's time to use it in other foods:
- Wash it and use it as a wrap (ssam)
- Use it in stew (kimchi jjigae and budae jjigae)
- Use it in dumplings, Korean pancakes (buchimgae) or fried rice (bokkeumbap)
In fact, people will sometimes store the kimchi at room temperature to quicken the souring process, so that they can use it to make these other dishes.
Answer 3
My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate?
Yes. This is perfectly fine. Thanks to lactobacillius, kimchi ferments even after you put it in the fridge, but at a much slower rate. The extra strong, vinegary taste that you mentioned is most likely a sign of mild over-fermentation, which isn't a bad thing at all; it just means that the kimchi will smell and taste stronger, and might have a stronger effect on your stomach.
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