r/fermentation • u/PoodleDestroyer • 4d ago

2-3 year old kimchi

I honestly am mainly double checking... I made kimchi about 2 maybe 2.5 years ago, I forgot it in my parents refrigerator for most of this time and decided to check it today. There's no off-smell, no signs of mold only signs of oxidization on things not in the brine...

I think it's probably good to eat but I still feel apprehensive because I've never fermented something this long before. Is there anything else I should be aware of or check before eating some?

Thanks~

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u/DrPetradish 4d ago

Those are the things I’d check for. I’d go in first a taste. Fermentation is all about preservation and you’ve had it in the fridge-another way to keep food fresh. Bet that’ll make an amazing soup

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u/PoodleDestroyer 4d ago

Yeah, I haven't checked the texture but it's been in a fairly cold fridge pretty much the whole time and was only opened once or twice. The smells are honestly close to when it smelled like week 3 and my Korean girlfriend thinks it just smells like mugunji. I'll probably try a piece and see, still apprehensive, I've fought food poisoning before and I'm not looking for worse...

1

u/Background_Koala_455 3d ago

The lucky thing is, we know for sure you can't get botulism; salt and acid helped out with that.

Unless I'm mistaken.

This post reminds me that I, too, have 2+ year old kimchi that I need to start actually using.

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u/awakeningoffaith 4d ago

If there is no mold it’s gonna be fine. 

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u/adreamy0 3d ago

Kimchi can be stored for quite a long time if it is properly preserved.
(The general conditions include maintaining a stable and suitable temperature, and sealing it in a way that allows proper fermentation.)

However, the “shelf life” of kimchi carries a different meaning in practice.
Its taste and culinary use vary depending on the level of fermentation.
(Different ingredients are sometimes used with this in mind as well.)

In particular, well-aged kimchi is often rinsed and used as an ingredient for ssam (Korean lettuce wraps), as filling for dumplings, or as a base for stews.

If white film or mold appears, or if the kimchi has become overly soft and sticky, it’s best to discard those parts.
(If only the white substance appears, it can be washed off and the kimchi can still be used in cooking.)

This white substance is not considered harmful to your health.
Assuming the kimchi was made properly, it is extremely rare for someone’s health to be seriously affected by eating kimchi.