How to Store Kimchi: A Complete Guide
Kimchi is alive. The fermentation that creates its distinctive flavour doesn't stop just because you put the jar in the fridge. Understanding this is key to storing kimchi well.
The Basic Principle
Fermentation slows in cold temperatures and speeds up in warm ones. Your storage choices control how quickly your kimchi develops.
Refrigerator Storage
For most home cooks, the fridge is the answer. At around 4°C, fermentation continues very slowly, and kimchi stays fresh for months.
Tips for fridge storage:
- Use airtight containers (kimchi smell spreads)
- Press vegetables below the brine surface
- Store away from the fridge door (temperature fluctuates there)
- Label with the date you made or opened it
Properly stored, refrigerated kimchi lasts 3-6 months or even longer. It won't go bad – it just keeps getting more sour.
Room Temperature
Fresh kimchi needs some time at room temperature to kickstart fermentation. Most recipes suggest 1-3 days depending on your environment.
Signs it's ready for the fridge:
- Visible bubbles when you press down
- Tangy smell (pleasant, not off-putting)
- Slightly softened texture
- Taste test confirms it's developing
After this initial period, refrigerate to slow things down.
The Fermentation Timeline
Day 0-2 (room temp): Not much happening yet
Day 2-5 (room temp): Active fermentation, bubbles appearing
Week 1-2 (fridge): Developing flavour, still crisp
Week 2-4 (fridge): Mature kimchi, well-balanced
Month 2+ (fridge): Increasingly sour, softer texture
Month 6+ (fridge): Very sour, best for cooking
There's no "right" age – different stages suit different uses.
Signs of Trouble
Kimchi is remarkably safe due to its acidity and salt, but problems can occur:
Mould on surface: Remove affected portion plus some clean kimchi around it. If the mould has penetrated deep or the whole jar smells off, discard.
Slimy texture: Usually means too little salt or contamination. Discard if extensive.
Truly unpleasant smell: Different from fermented smell – you'll know. Trust your nose.
Keeping Vegetables Submerged
Anything exposed to air can develop mould. Keep vegetables pressed below the brine:
- Use fermentation weights
- Press down with a smaller jar or plate
- Check regularly and push down any floating pieces
Container Considerations
Glass: Doesn't absorb smells, easy to clean, lets you see the contents
Plastic: Lighter, won't break, but can stain and absorb odours
Ceramic: Traditional, beautiful, but heavy and can crack
Stainless steel: Durable but you can't see inside
Whatever you use, ensure it seals well. Kimchi smell is notorious for permeating everything.
Can You Freeze Kimchi?
Technically yes, but I don't recommend it. Freezing kills most of the probiotics and changes the texture. If you must freeze (say, you're moving), know that it won't be quite the same when thawed.
My Approach
I keep one container in regular rotation – daily eating kimchi – and another for longer-term storage. When the eating container gets low, I decant from the storage container. This way I always have kimchi at my preferred fermentation level.
The best storage is really just eating it regularly. Kimchi is meant to be a daily food, not something saved for special occasions. Make it, store it simply, and eat it often.
