Does Kimchi Go Bad?

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Kimchi is a lemony korean staple made by fermenting vegetables like chinese cabbage cabbage, ginger, and peppers in a seasoned brine ( 1 ). yet, because it ’ s a ferment food, you may wonder whether it spoils. This article tells you whether kimchi goes badly — and discusses best practices for storing it safely.

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How long does kimchi last?

Before it ferments, season kimchi is typically packed into a sterile, airtight jar and topped with brine. Some people may add a snatch of rice vinegar or apple cider vinegar. Proper sterilization is all-important for preventing the unwanted growth of E. coli, Salmonella, and early pathogens that could cause food poisoning ( 2, 3 ). It ferments in 3–4 days at room temperature or 2–3 weeks in the electric refrigerator. During this process, it develops lactic acid bacteria, a well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 workweek after open. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a off taste. Be sure to refrigerate your kimchi at or below 39°F ( 4°C ), as warm temperatures may accelerate spoilage. If you prefer a mild relish or crunchier texture, you may want to discard your kimchi after 3 months. After this luff, its taste may change importantly — and it may become bathetic. however, kimchi may still be safe to eat for astir to 3 more months, vitamin a long as there ’ s no determine, which indicates spoil. If you don ’ triiodothyronine want to throw it off but dislike the sour, try mixing it into dishes like fried rice or stew to mellow out its relish .

summary At room temperature, opened kimchi lasts 1 week. When by rights refrigerated, it can last 3–6 months. It continues to ferment as it ages, becoming dark and softer — which may render it unsympathetic .

How to tell whether kimchi has gone bad

arsenic long as it smells normal and doesn ’ t have mold, kimchi is good to eat. While good-to-eat kimchi is naturally pungent, kimchi that has gone badly may smell “ off, ” entail dark than common or even alcoholic. Mold typically prefers warm temperatures but can grow in refrigerated food as it ages, specially if it has been improperly stored. It forms a bleary bulk or minor dots and ranges in color from black to blue to green. Mold is dangerous because it not only rots food but besides may harbor bacteria that cause food poison or allergic reactions. If you see mold on your kimchi, refrain from smelling it — as inhaling its spores may trigger respiratory problems. If your kimchi contains seafood like oysters or fermented fish ( jeotgal ), check it more carefully, as eating pickled seafood that has spoiled is linked to more hard foodborne illnesses ( 4 ). While vegan and non-vegan kimchi may long time similarly due to a comparable makeup of friendly bacteria, far studies are needed ( 5, 6, 7, 8 ).

If you ’ ra ever diffident whether your kimchi is hush good, it ’ second dependable to trash it .

summary Kimchi is naturally sour and pungent. deoxyadenosine monophosphate long as you don ’ t see mold or comment any foul odors, your kimchi should be safe to eat. That said, if you ’ rhenium always in doubt, throw it out .

Dangers of eating bad kimchi

Eating spoiled kimchi may lead to foodborne illness. In particular, the mycotoxins in mold may cause nausea, diarrhea, and vomiting. People with dampen immune systems are specially susceptible ( 4, 9, 10, 11, 12, 13, 14 ). furthermore, if your dish contains pickled seafood that has spoiled, it may cause botulism, paralytic shellfish poison, or anisakis infections. These conditions are characterized by nausea, vomiting, respiratory distress, and even intestine blockage and bleed ( 4, 13 ). notably, respective ingredients regularly used in kimchi, such as boodle and shellfish, are frequently associated with food poison. Foods that accompany this dish, such as rice and sprouts, are coarse culprits a well ( 15, 16, 17, 18 ). thus, you should always wash ingredients thoroughly and drill proper food readiness techniques if you make kimchi on your own. If you prefer to buy it premade, make sure to purchase it from a seller you trust .

summary Eating spoiled kimchi — specially if it includes seafood — may cause food poison, which can trigger symptoms like nausea and vomit .

Proper storage

once opened, kimchi should be refrigerated to help it last longer. Kimchi is not considered ledge static because of its numerous healthy bacteria, so you shouldn ’ thymine keep it at room temperature. In fact, boughten kimchi tends to be fermented and stored at a constant temperature of 39°F ( 4°C ) ( 7 ). A good rule of ovolo is to ensure that all of its ingredients are entirely submerged in the brine before you reseal it. furthermore, you should use clean utensils anytime you handle kimchi in its container, as used or dirty utensils may introduce undesirable bacteria that can cause spoilage. additionally, you should avoid constantly opening and closing the container. The exposure to air may welcome undesirable organisms that can besides spoil your kimchi. If you have a large jar of kimchi, it may be preferable to transfer portions, such as a week ’ mho deserving, into smaller containers as you go. This will help preserve it .

summary It ’ s best to keep kimchi in the electric refrigerator to prevent spoilage. To extend its ledge life, be certain that all its ingredients are submerged in seawater, constantly handle it with clean utensils, and limit how frequently you open and close the container .

The bottom line

Kimchi is seasoned, fermented chinese cabbage pilfer that ’ s popular in korean cuisine and may provide several health benefits, including lower bad ( LDL ) cholesterol. When train properly and refrigerated, it can last up to 6 months. however, you should never eat kimchi that smells off or has visible mold. If you ’ ra always diffident whether your dish is dependable to eat, it ’ mho best to toss it out .

beginning : http://heyreviewfood.com
Category : KOREAN FOOD

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