When is kimchee too funky?
- muimi07 Oct 10, 2013 10:56 AM
So, I've had this jar of cabbage kimchee (one of those made in-house kimchees from a mom and pop Korean market) in the back of the fridge. It has a "made on" date of 8/29 so it's about a month and a half old.
It was already too funky to eat plain about two weeks ago when I made kimchee fried rice which was awesome. But that was then and I'm not so sure that it's still edible. But how can you tell when it is too funky? There's no rotten spots on it (that I can tell) but it's at that stage where you crack open the jar and the whole house becomes majorly odoriferous.
Do I dare make more fried rice or a jigae out of this or do I just toss at this point?
It's fermented, isn't it? Fermented stuff should last at least a year in the fridge...
ETA: I mean, if it's pasteurized then the bets are probably off, but if it's homemade and raw, then it should last ages.
Kimchee doesn't really ever go bad. It gets funkier the older it gets. Some people I know like it when its old and fizzy. I prefer it when its only a few days old. I think its common to turn old kimchee into jigae. I like to rinse off old kimchee and then grill it along side kalbi or bulgogi. The grilling caramelizes the cabbage and makes it something entirely new. At least for me.