Your expert guide to real Korean kimchi - how to store it, how long it lasts, and how to understand fermentation with confidence.

What is kimchi?

Kimchi is Korea’s iconic fermented vegetable dish most commonly made with napa cabbage or radish salted, seasoned, and left to transform through natural lactic acid fermentation.

Real kimchi is alive: bubbly, tangy, and full of beneficial bacteria that develop over days and weeks. Every jar changes with time, and this slow evolution is exactly what makes kimchi so special.

How long does kimchi last?

Kimchi doesn’t “go off” in the conventional sense - it simply continues to ferment and become tangier.

Stored properly in the fridge:

• Fresh (0–7 days): Light, crisp, mildly fizzy

• Mid-fermented (1–3 weeks): Balanced, deeper flavour

• Aged (4+ weeks): Sour, bold, perfect for cooking

If your jar has been kept sealed, cold, and clean, kimchi can last months, sometimes years.

The rule of thumb: If it smells pleasantly sour and looks normal, it’s safe.

How should I store kimchi?

Always store kimchi in the fridge once fermentation begins. Use:

• An airtight container (traditional kimchi doesn’t need a brine to fully cover the vegetables)

• A jar with enough room for bubbles

• Clean utensils every time you take some out

Avoid transferring it into containers made of reactive metals, as the natural acidity may interact with them.

Does kimchi need to be fully submerged in liquid?

No. Korean kimchi is not a brined pickle like sauerkraut.

The vegetables release natural liquid as they ferment, and this is enough to create the right environment for healthy lactic acid bacteria. As long as your container is airtight and kept cold, your kimchi will ferment safely.

Is kimchi safe to eat?

Yes — kimchi is one of the safest fermented foods you can make or buy.

The salt-to-vegetable ratio, airtight environment, and lactic acid created during fermentation naturally prevent harmful bacteria from growing.

If you ever see mould on the surface (rare, but possible with very old jars not stored properly), discard the jar.

Otherwise: bubbles, sour aromas, and fizzing are all signs of healthy fermentation.

Why is my kimchi bubbling or fizzing?

This is completely normal.

Bubbles, slight pressure when opening the lid, and a fizzy taste tell you that fermentation is actively happening. It’s the same natural process you see in sourdough or kombucha.

If your jar is very full, loosen the lid for a moment to release gas — then close it tightly again.

How spicy is your kimchi?

My kimchi is made with 100% Korean gochugaru, which gives a clean, bright heat rather than an aggressive spicy burn.

If you prefer something gentle, I offer non-spicy and low-chilli options, made for kids and spice-sensitive eaters.

What makes kimchi authentic?

Authentic Korean kimchi:

• Uses Korean chili flakes (gochugaru)

• Includes aromatics like garlic, ginger, and onion

• Never contains miso, soy sauce, vinegar, or shortcuts

• Follows a slow, natural fermentation process

• Uses traditional salting methods instead of brining the cabbage for days

Every batch I make follows the principles of real Korean kimchi, passed down through generations — not the Westernised quick-pickle versions that rely on sugar or vinegar.

Do you use miso, soy sauce, sugar, or vinegars?

No.

These ingredients interfere with fermentation, change the flavour profile, and do not belong in traditional Korean kimchi.

Instead, I use clean ingredients, Korean salt, and natural fermentation to develop deep, layered flavour.

Is kimchi vegan?

Many traditional kimchis contain seafood ingredients, but several of our recipes are completely vegan — including our seasonal kimchi varieties like wild garlic kimchi and garlic scape kimchi.

We offer both:

• Classic kimchi made with traditional Korean salted seafood

• Vegan kimchi with clean, naturally fermented flavour and no fish products

All ingredients are clearly listed on each product page.

Why does my homemade kimchi taste different from yours?

Kimchi changes depending on:

• The cabbage variety

• Salt type and ratio

• Temperature

• Fermentation length

• Specific recipe and ingredients

I use Korean fermentation techniques, UK-friendly produce, and carefully balanced seasoning — developed through years of testing in my kitchen.

If you’d like to learn how to make kimchi like a Korean chef, consider joining one of my kimchi workshops.

Can I cook with kimchi?

Absolutely.

As kimchi ages, it becomes perfect for:

• Kimchi jjigae (stew)

• Kimchi fried rice

• Kimchi pancakes

• Noodles, pasta, and stir-fries

• Grains, eggs, and savoury breakfasts

Older kimchi delivers deeper umami and transforms dishes with its sour-savoury richness.

Is your kimchi made in the UK?

Yes — We make every batch by hand in my South East London Arch kitchen using the same traditional methods I grew up with in Korea.

What is seasonal kimchi?

Seasonal kimchi is made using fresh produce that’s only available at certain times of the year, such as spring greens, wild garlic, or garlic scapes. These batches are made in small quantities and often sell out quickly.

👉 Link the phrase seasonal kimchi to your Seasonal Collection page.

FAQ: Do you offer seasonal flavours?

Yes — each year we release a small number of limited-edition kimchi flavours based on what’s in season. Our most popular include wild garlic kimchi, which appears only in early spring, and Elepant garlic scape kimchi, a crisp, elegant ferment made later in the season.

FAQ: How do I know when new seasonal kimchi is released?

We announce new drops in our newsletter and on Instagram. Each seasonal batch — including favourites like wild garlic kimchi and garlic scape kimchi — is made in small quantities, so it’s best to order early.

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FAQ: What makes seasonal kimchi different from your classic kimchi?

Seasonal kimchi is made with ingredients at peak freshness and tastes brighter, more aromatic, or more herbaceous depending on the crop. Each flavour has its own personality — from the bold heat of wild garlic kimchi to the crisp, elegant flavour of garlic scape kimchi.

(Again, link the two phrases.)

How long does shipping take?

Orders are dispatched twice a week, packaged to keep your kimchi cool and safe during transit.

You’ll receive tracking information once your order is on its way.

Want to learn more?

Explore the Kimchi Guide, join a fermentation workshop, or follow me on Instagram @kimchiandradish for behind-the-scenes recipes and tips.

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Since we've been in business we've seen the same questions arise from out customers - here are some of them and we hope our answers are helpful. If the Below does not contain what you need to know, please contact us.

My jar of kimchi "exploded"! Is it still safe to eat?

Our kimchi is lovingly hand made and packed - it is raw and unpasteurised so will continue to actively ferment inside the jar. Sometimes, you may open a kimchi jar and no reaction will occur. Other times, you may hear a pop from gas release with juice fizzing/kimchi overflowing out the jar, similarly to a bottle of sparkling wine. Either way, your kimchi is still deliciously safe to eat!

How should I store my order of Kimchi?

Our Kimchi is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state. If you leave a jar of our kimchi in room temperature, it accelerates the fermentation process while refrigeration slows it. While the initial fermentation of kimchi occurs during the first 2-3 days in room temperature, Kimchi continually ferments as it ages. Active vegetable fibers break down by formation of lactobacillus, the good for your gut bacteria that fights off the bad ones. The process releases CO2, forms PH Acid (a natural state of vinegar) and results in a tangy, crunchy texture of vegetables.

We strongly recommend you keep our kimchi refrigerated, which will control fermentation and thus reduce rate of gas build-up/chance of a kimchi "explosion".

What is the shelf life of Kimchi? How long will it last in the fridge?

Kimchi is alive and will continue to change over time. Temperature and exposure to oxygen impact the flavour and fermentation of kimchi much like wine or cheese. As the kimchi matures, it will take on unique and distinct taste profiles of tangy notes while the spice mellows and develops into deeper, earthier characteristics. Your kimchi will continue to age in your fridge and will be delicious for up to 6 months, even once opened, as long as you use clean utensils and keep the lid closed when not eating.

What do I do if my order has been lost or damaged during transit?

It is equally disappointing for us when this happens - we love making and supplying our Kimchi to you, and we hate our kimchi going to waste!! Please contact us at the earliest opportunity so we can investigate and address.

Your Question not here? Please contact us!