"I've not open my Kimchi jar but the Kimchi is sour!"
If youfind yourselfasking this question, then thispostwill answer your question (and more!).
Why is your Kimchi Sour?
Kimchi is a traditional Koreanmethod of salting and fermenting vegetables such as Cabbage, Radish and Cucumbers, this helps thevegetablelast longer.
Fresh Kimchistarts off salty and gets more sour as it naturally ferments over time. So, the longer you keep your Kimchi, the more it ferments and the more sour it gets. Natural fermentation is what gives Kimchi its sour flavour as it ages.
How does Kimchi Fermentation work?
Fermentation is a metabolic process that uses sugar. The presence of sugar in a low oxygenated condition promotes fermentation. This is why Kimchi must be stored in a sealed jar filled with brine.
Lactobacillus Plantarum, a type of lactic acid bacteria is responsible for this fermentation. It breaks down carbohydrates (sugar) in the vegetable to form lactic acid.
The acidic nature of the lactic acid kills any bad/ harmful bacteria that might try and grow within the Kimchi. This acidic nature also gives fermented Kimchi a sourand mildly acidic flavour.
To sum it up:
Will Kimchi continue to fermentin the fridge?
If you enjoy non-sour Kimchi, we always recommend refrigerating your Kimchi. Doing so will slow down fermentation, but will not stop it entirely. This means that even if you do not open the jar or take it out of the fridge, the Kimchi will continue to ferment regardless. As such, all JIN Kimchi'sgood to consume duration starts from when you receive the Kimchi and not when you open it.
Unfortunately, there is no known way to stop fermentationwithoutany alterations. We do not recommend freezing your kimchi as it will lose some of its nutrients. Freezing may not spoil your Kimchi completely, but the taste and texture may be altered slightly.
How to slow down fermentation?
Though we can not stop fermentation from happening, we can slow the rate of fermentation. Here are5 tips on how to store your Kimchithat will help prolong the freshness of your Kimchi!
What can you do if your Kimchi is sour?
Unfortunately (or not), once your Kimchi turnssour, there's no going back.If you enjoy sour Kimchi congrats! But if you're not a fan of sour Kimchi, here are some recipes that can help take the sour taste off your aged Kimchi!
FAQs
Also, if the kimchi was prepared with less salt, or if it was in contact with outside air, it may ripen too quickly or go sour.
Can I still eat sour kimchi? ›
Some people enjoy their kimchi on the more acidic and sour side. But kimchi that's gone bad will turn sour to a point where it becomes inedible. Before tasting your kimchi, be sure to look for other signs of spoilage, such as mold or a foul odor.
How do you fix sour kimchi? ›
For a quick fix, consider blending your sour kimchi with fresh ingredients. Combining it with non-fermented vegetables like lettuce, cucumber, or carrots can help temper the sharpness.
Is it normal for kimchi to smell sour? ›
It can go rancid and result in Kimchi that smells rotten. Sourness is usually not used as an indication for spoilage as Kimchi naturally ferments to produce good probiotics causing it to become more sour (which we know some of you love!).
How to know if kimchi is spoiled? ›
If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
Is kimchi supposed to be sour or sweet? ›
Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste.
How long can you ferment kimchi before it goes bad? ›
So long as the surface of the kimchi isn't allowed to dry out and grow mold, kimchi does not go bad. In fact, I've aged my own homemade kimchi for two years and it only got better and better.
How to tell if kimchi is fermenting? ›
When you see bubbles forming, your kimchi is on the way to being fermented properly. At cooler temperatures (4℃ – 12℃) fermentation slows down.
Why did my kimchi turn bitter? ›
If bitter tasting compounds naturally found in cabbage remain in the kimchi juice or cabbage leaves, they can leave a bitter taste. If that is the case, the bitter taste vanishes as kimchi ripens. Warning! The excessive use of seasoning that suppresses ripening such as ginseng makes the bitter taste more prominent.
Should kimchi taste fizzy? ›
Is it still okay? Some jars and batches are fizzier than others, as kimchi is a living, fermented product – it's the lactic acid bacteria in kimchi being extra-active at producing carbon dioxide (the bubbles). This doesn't affect the safety or tastiness of the product.
Slimy or furry. Yeast affects the smell & taste drastically. You should be fine if it smells normal & you don't see any mold. Especially since it's been sitting undisturbed, a year is nothing to worry about in that case.
Does kimchi need to be airtight? ›
By establishing a barrier against external factors, an airtight container helps maintain the quality and freshness of kimchi. It stops air, moisture, and smells from getting inside the container, which could otherwise lead to the kimchi becoming bad or absorbing undesirable flavours from the environment.
Does Costco kimchi go bad? ›
Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste.
Is it OK to eat old kimchi? ›
Kimchi's 'Best By' or 'Best Before' date is an indicator of peak quality rather than safety. One can often consume kimchi past this date, provided it's been stored properly. As a fermented food, kimchi's taste and texture will continue to evolve, potentially becoming stronger and softer over time.
What if kimchi fried rice is too sour? ›
If it's too sour, add 1 teaspoon of sugar to the rice. If you have more leftover kimchi, try my kimchi udon recipe! kimchi juice – the acidity and saltiness of the kimchi juice gives the dish an extra kick of flavor!
Can you cook with sour kimchi? ›
Remember the kimchi we made last month? If you still have that last jar sitting around and notice that it's starting to get pretty ripe (as in overly fermented), here's an easy peasy recipe to put the rest of that kimchi to use.
Can I eat kimchi without fermenting? ›
If you're looking to have a side dish to accompany you meals, both the fresh and fermented Kimchi are great options! But if you're looking to whip up a dish with Kimchi, we recommend using fermented Kimchi because it has a stronger flavour.
