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Jun 2, 2008 07:27 AM

Here's how to keep your kim chee from going sour!

I love kim chee, but I can't always get up to the Asian market, so when I do, I buy a half-gallon of kim chee.

I immediately transfer it to smaller glass jars, which I fill up to the top. When you get down to the last jar, you may have to add some water.

When I eat some of the kim chee and it then does not fill up the container, I transfer it to a smaller container, so it will fill the container to the very top.

I've now tried this with 3 half-gallons of kim chee that I've bought, and this has stretched over 2 months. Your kim chee will not become sour if you do this. The reason is that the sour taste comes from fermenting in oxygen, and kim chee is fermented without oxygen (different bacteria).

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  1. I love using sour kimchi for kimchi chigae... oh so delicious. The more sour, the better! with SPAM fo course.

    1. When I buy kimchi I leave it outside for a day or two so it will become sour quickly (make sure you unscrew the cap to prevent messy explosions). I love sour kimchi.

      1. Why don't you want your kimchi to get sour???

        1. yeah, why dont you want your kimchi to go sour? I'm guessing you like fresh kimchi as opposed to sour?

          1 Reply
          1. re: bitsubeats

            I thought its at its best when sour. Fresh kimchee?

          2. For every day ban chan I prefer fresh kimchi. But I also love kimchi soup, kimchi fried rice, and kimchi pancakes, all of which need to be made from sour kimchi.

            3 Replies
            1. re: hannaone

              But I thought these recipes were meant as ways to use up soured kimchi. Especially with jjigae, I thought the seasonings and ingredients change depending on how old your kimchi is. For banchan, my preference is also fresh kimchi.

              As an aside, does kimchi with oyster sour quicker than that without?

              1. re: JungMann

                I don't know about the kimchi with oyster. Kimchi with fish sauce vs without fish sauce does seem to sour quicker though.

                1. re: hannaone

                  Also not sure about the oyster kimchi. But hannone is correct about the fish sauce. It speeds up the fermentation process. I can see the oyster one going sour faster.

                  I'm not a fan of sour kimchi. But, then again, I'm also not a fan of kimchi in cooked dishes. Give me my bin dae duk without the kimchi!