how long does kimchee last

[howlin]

whats the fridge life of kimchee ?does it go bad,is it better "fresh" or aged a bit

[howlin]

sorry about the multiple queries,i dont know how that happened

[Humbucker]

It doesn't go bad for a very long time (if it even goes bad at all), it just gets more sour and pickled tasting over time. Whether fresher or older kimchi is better is a matter of personal preference. Sour kimchi is often used as an ingredient in other dishes, but I like a more sour and pungent kimchi even for eating straight, so the older the jar the better. To accelerate the fermentation process on a new jar, I leave the kimchi outside unrefrigerated for a day or two, making sure to loosen the lid and put the jar in a bag in case the liquid bubbles over.

[slewfoot]

I recently had a new, sealed jar in my fridge for about two months. By the time I opened it, it was seriously foul. Way past edible.

[joonjoon]

IMO, this is the best kind of kimchi to use for making Kimchi Soup. I just made a pot of it using 6 month old kim chi - the soup came out delicious, even though i could never stomach eating it straight.

I also prefer old, sour kimchi for things like fried rice, or stir-fry with pork.

For straight-up consumption, I like my kim chi super fresh - there's nothing like kimchi and rice the day you made it...

[luckyfatima]

Kim chee does go off. I can't say how long it takes, though. But you will know my the taste and smell when it does. The smell is somehow "yeasty." You can keep it for a while.

Some people prefer fresh kim chee, while others like it to be older. I prefer older myself.

If you are using the kimchee in recipes, like kimchee dumplings or kimchee fried rice and you have very sour old kimchee and don't want your dish to come out sour, sprinkle some sugar on it.

[hannaone]

Whether or how soon kimchi will go bad probably depends on the recipe used. I suspect that the ones that go "off" (yeasty) are those that use rice or other flour as an ingredient.
I don't have any specific evidence but we have never used flour in our kimchi and have never had an issue other than increasing sour.

As for fresh or sour being better, that depends on your taste. I prefer very fresh (salad like) while my wife and sons prefer aged and sour.