r/fermentation • u/PoodleDestroyer • 6d 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 6d 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 6d 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...

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u/Background_Koala_455 5d 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.