{"content_id":"msi0psphuu","slug":"kimjang-kimchi-refrigerator-storage-temperature-fermentation","locale":"en","schema_type":"Article","category":"knowledge_base","category_name":"Knowledge Base","title":"Kimjang Kimchi Storage in a Regular Fridge at 4°C or Below","summary":"Kimjang kimchi can also be stored in a regular refrigerator. To prevent golmaji, check that the actual temperature is 4°C or below, as recommended, and divide the kimchi into portions to reduce exposure to air and contamination.","sponsorship_disclosure":null,"affiliate_disclosure":null,"commerce_disclosure":null,"author":{"name":"Injoys Editorial Team","url":"https://injoys.com/ko/about"},"key_points":["The National Food Safety Information Service advises storing kimchi at 4°C or below to prevent golmaji.","In a regular refrigerator, check the actual temperature where the kimchi is stored, not just the temperature setting.","Separating the kimchi you will eat first from the kimchi you will eat later reduces how often you open the kimchi stored for later.","Refrigeration slows maturation, but it does not stop fermentation completely.","How long kimchi can be stored depends on its ingredients and storage history."],"content_markdown":"Kimjang kimchi can also be stored in a regular refrigerator. To prevent golmaji, the temperature should be **4℃ or below**. Separating out the portion to eat first can reduce the remaining kimchi's exposure to air. How long it keeps depends on the temperature and hygiene.\n\nThe storage temperature figures follow guidance issued by the Korea Food Safety Information Service on October 24, 2024.\n\n## Differences between a regular refrigerator and a kimchi refrigerator\n\nThe difference between the two appliances lies in temperature control suited to kimchi and their ripening functions. A regular refrigerator is used to refrigerate various foods together. Many kimchi refrigerators have separate functions for storing and ripening kimchi. Specific temperatures and functions vary by model.\n\n| Comparison | Regular refrigerator | Kimchi refrigerator |\n| --- | --- | --- |\n| Temperature control | Check the refrigerator compartment setting and the temperature where the kimchi is stored | Check the storage function suited to the type of kimchi |\n| Ripening control | Kimchi ripens slowly at refrigeration temperatures | Select storage or ripening functions on models that support them |\n| Temperature changes | Affected by opening and closing the door and by food placement | Use temperature control functions designed for kimchi storage |\n| What to watch for | Avoid overfilling it and blocking cold air | Avoid settings that are too cold for the kimchi's salt content |\n\nLG Electronics describes the direct cooling method used in chest-style models. It cools the walls to reduce changes in the internal temperature. This description does not apply to every type of kimchi refrigerator. [LG Electronics guide to cooling methods](https://www.lge.co.kr/support/solutions-20150709080102)\n\n## Temperature guidelines for storing kimchi without a kimchi refrigerator\n\nPreventing golmaji requires both a low temperature and less exposure to air. The Korea Food Safety Information Service advises:\n\n\u003e Cover the surface of the kimchi with plastic wrap or submerge it in its liquid, then keep it at 4 degrees Celsius or below.\n\nThis is an excerpt from the Korea Food Safety Information Service's “Should I Throw Away Kimchi with a Mold-Like White Film?” The temperature is storage guidance for preventing golmaji. It does not guarantee that the kimchi is safe to eat for a particular period. [Korea Food Safety Information Service guidance](https://www.foodinfo.or.kr/portal/bbs/detailBBSArticle.do?bbsId=10000000000000000570\u0026goMenuNo=9000001840\u0026nttId=361911\u0026topMenuNo=9000001079)\n\nThe refrigerator setting alone does not tell you the actual temperature. The FDA recommends checking it with a refrigerator thermometer. Containers should also be placed so they do not block the flow of cold air around them. [FDA guide to refrigerator thermometers](https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety)\n\n## Managing kimchi to eat first and kimchi to keep longer\n\nDividing kimchi among containers according to when you plan to eat it can reduce how often you open the containers reserved for later. This is an example of applying the principles of keeping kimchi cold and limiting its exposure to air. Dividing it into portions does not, by itself, extend its storage life.\n\n| Kimchi condition and use | What to do | What to check |\n| --- | --- | --- |\n| Kimchi to eat later | Put it in a separate container from the start and refrigerate it | Unnecessary openings and time left out of the refrigerator |\n| Kimchi to eat first | Put a frequently eaten portion in a small container | Cleanliness of the utensils used to serve it |\n| Kimchi that has already ripened to your liking | Store it at a low temperature | Changes in taste as it continues to ripen |\n| Kimchi made with less salt | Check that the appliance setting suits its salt content | Ice forming because it is too cold |\n\nFor example, even kimchi made on the same day can differ in how often each container has been opened. A container frequently brought to the table is exposed to the outside more often. There is no need to open the container reserved for later each time. [LG Electronics temperature guidance](https://www.lge.co.kr/support/solutions-20152666845907) also addresses cooling settings for less salty kimchi separately.\n\n## Using airtight containers and serving kimchi\n\nThe aim of container management is to reduce the kimchi surface's contact with air and outside contaminants. Even with the lid closed, the top of the kimchi may sit above the liquid. Check both how full the container is and the condition of the surface.\n\n1. Thoroughly wash the food-safe container and lid.\n2. Divide the kimchi among containers according to when you plan to eat it.\n3. Leave space at the top, following the container's maximum fill line.\n4. Press the kimchi down so it is submerged in its liquid, or cover its surface with food-safe plastic wrap.\n5. Use a clean utensil to take out the amount you need, then refrigerate the rest right away.\n\nDuring fermentation, gas and liquid can cause the contents to overflow. Filling a container to the brim to reduce air exposure is not appropriate. The manufacturer also advises following the maximum fill line. [LG Electronics guide to using containers](https://www.lge.co.kr/support/solutions-20152666845907)\n\nIt is best not to put chopsticks that have touched your mouth into a storage container. Do not return kimchi that has been served at the table to its original container. Keep it separate from juices from raw meat or fish. These steps help prevent contamination between foods.\n\n## The difference between storing kimchi to slow ripening and storing it to ripen\n\nRefrigeration slows fermentation. Kimchi continues to ripen slowly even in the refrigerator. Ripening it further and maintaining its ripe flavor are different goals.\n\n| Goal | Approach | Limitation |\n| --- | --- | --- |\n| Keep it less ripe for longer | Maintain a steady refrigerated temperature | Fermentation does not stop completely |\n| Ripen it until it is ready to eat | Follow a tested recipe or the appliance's ripening instructions | The time varies with temperature and ingredients |\n| Maintain its already ripe flavor | Focus on refrigeration rather than further ripening | Sourness that has already developed cannot be reversed |\n\nSamsung Electronics Service explains that ripening speed varies with ingredients and temperature. Even for the same kimchi, the seasonings and amount of salt affect it. That makes it difficult to apply the same room-temperature ripening time to every household. [Samsung Electronics Service guide to storing kimchi](https://www.samsungsvc.co.kr/solution/2912267?assess=N)\n\nThe season alone does not tell you the temperature on a balcony. Winter does not make its conditions the same as those inside a refrigerator. Kimchi intended for longer storage should be kept refrigerated.\n\n## Why kimchi's storage period cannot be reduced to one number\n\nIt is difficult to calculate kimchi's remaining storage period from the date it was made alone. Ripening speed varies with ingredients and salt content. Its temperature history before refrigeration also matters. After opening, you must also manage contact with utensils and air.\n\n- The condition of the raw ingredients and whether they were washed when the kimchi was made\n- The seasonings and amount of salt\n- The actual temperature before and after refrigeration\n- How well the container is sealed and how often it has been opened\n- The storage conditions stated on a purchased product\n\nFor packaged kimchi, check the product's storage instructions first. A storage period given for another product cannot be applied to homemade kimchi. A normal appearance and smell are not enough to establish that it is safe. The FDA also treats refrigerator temperature control and checking for spoilage as separate matters.\n\n## How are sourness, golmaji, and mold different?\n\nSourness or bubbles alone do not mean kimchi has spoiled. Fermentation also produces acid and gas. These changes do not, however, guarantee safety. Bubbles can appear during normal ripening. [LG Electronics explanation of kimchi ripening](https://www.lge.co.kr/support/solutions-20151836810616?cstFlag=Y\u0026mktModelCd=K334S11E\u0026svcqr=)\n\n| Observed change | Meaning and response |\n| --- | --- |\n| Increased sourness or bubbles | Changes that can occur during fermentation |\n| White film on the surface | Could be golmaji, but color alone cannot confirm it |\n| Thread-like mold of another color | A condition in which the Korea Food Safety Information Service advises against eating it |\n| Spoilage of an unknown kind | Do not taste it to judge whether it is safe |\n\nGolmaji is a white film produced by yeast. The Korea Food Safety Information Service advises removing the golmaji, washing the kimchi, and cooking it with heat. This advice must not be applied to moldy kimchi. If you cannot tell the difference, it is safer not to eat it.\n\n## Why record the date kimchi was made and the date it was opened separately?\n\nRecords for each container help you identify when its storage conditions changed. Even kimchi made on the same day may have been taken out a different number of times. Labeling dates does not establish a new use-by date. It is a way to apply temperature control principles in daily life.\n\n| Date or event to record | What it tells you |\n| --- | --- |\n| Date made or purchased | When storage began |\n| Date placed in the refrigerator | Storage history before refrigeration |\n| Date first opened | When the container came into use |\n| Time left at room temperature or power outages | When temperature control was interrupted |\n\nLooking at these records together makes it easier to identify which container to eat first. You can also check separately on a container that spent a long time outside the refrigerator. Without records, you cannot calculate an exact storage period after the fact.\n\n## What kimjang and napa cabbage kimchi mean\n\nKimjang is the cultural practice of making and sharing kimchi to eat during winter. Napa cabbage kimchi is made by fermenting salted napa cabbage with seasonings. Kimjang does not refer to just one particular blend of seasonings.\n\nIn 2013, UNESCO inscribed kimjang culture on the Representative List of the Intangible Cultural Heritage of Humanity. The inscription concerns the community practice of making and sharing kimchi. It is distinct from World Heritage, which concerns historic sites or natural areas. [UNESCO description of kimjang culture](https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881?RL=00881)\n\nThe seasonings used for kimjang kimchi vary by region and household. The amount of seasoning cannot be fixed by the number of cabbages alone. When comparing recipes, check the weight of the salted cabbages used as the basis. How long the kimchi can be stored cannot be judged by the region's name alone, either.\n\n## Frequently asked questions\n\n### Must kimchi ripen at room temperature before it goes into the refrigerator?\n\nThis step is not necessary for all kimchi. LG Electronics provides guidance on a storage function for freshly made kimchi. Your approach should depend on how ripe you want it to be.\n\n### How long can kimchi be eaten when stored in a regular refrigerator?\n\nIt is difficult to set a period that applies to all kimchi. Conditions vary with the ingredients and storage temperature. For purchased products, also check the stated storage instructions.\n\n### Is an airtight container enough to prevent golmaji?\n\nAn airtight container alone cannot prevent it completely. You also need to reduce the kimchi surface's contact with air. Low temperatures and hygienic handling of the raw ingredients are also necessary.\n\n### Should I set the refrigerator to its coldest setting?\n\nThe coldest setting is not right for all kimchi. Less salty kimchi can freeze if kept too cold. Check the actual temperature and the appliance's manual.\n\n### Can all sour kimchi be eaten if it is cooked in stew?\n\nKimchi made sour by fermentation must be distinguished from kimchi that has spoiled. Heating does not resolve every type of spoilage. Kimchi suspected of having mold should not be used for cooking.","content_html":"\u003cp\u003eKimjang kimchi can also be stored in a regular refrigerator. To prevent golmaji, the temperature should be \u003cstrong\u003e4℃ or below\u003c/strong\u003e. Separating out the portion to eat first can reduce the remaining kimchi's exposure to air. How long it keeps depends on the temperature and hygiene.\u003c/p\u003e\n\u003cp\u003eThe storage temperature figures follow guidance issued by the Korea Food Safety Information Service on October 24, 2024.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#differences-between-a-regular-refrigerator-and-a-kimchi-refrigerator\" class=\"anchor\" id=\"differences-between-a-regular-refrigerator-and-a-kimchi-refrigerator\"\u003e\u003c/a\u003eDifferences between a regular refrigerator and a kimchi refrigerator\u003c/h2\u003e\n\u003cp\u003eThe difference between the two appliances lies in temperature control suited to kimchi and their ripening functions. A regular refrigerator is used to refrigerate various foods together. Many kimchi refrigerators have separate functions for storing and ripening kimchi. Specific temperatures and functions vary by model.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eComparison\u003c/th\u003e\n\u003cth\u003eRegular refrigerator\u003c/th\u003e\n\u003cth\u003eKimchi refrigerator\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Comparison\"\u003eTemperature control\u003c/td\u003e\n\u003ctd data-label=\"Regular refrigerator\"\u003eCheck the refrigerator compartment setting and the temperature where the kimchi is stored\u003c/td\u003e\n\u003ctd data-label=\"Kimchi refrigerator\"\u003eCheck the storage function suited to the type of kimchi\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Comparison\"\u003eRipening control\u003c/td\u003e\n\u003ctd data-label=\"Regular refrigerator\"\u003eKimchi ripens slowly at refrigeration temperatures\u003c/td\u003e\n\u003ctd data-label=\"Kimchi refrigerator\"\u003eSelect storage or ripening functions on models that support them\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Comparison\"\u003eTemperature changes\u003c/td\u003e\n\u003ctd data-label=\"Regular refrigerator\"\u003eAffected by opening and closing the door and by food placement\u003c/td\u003e\n\u003ctd data-label=\"Kimchi refrigerator\"\u003eUse temperature control functions designed for kimchi storage\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Comparison\"\u003eWhat to watch for\u003c/td\u003e\n\u003ctd data-label=\"Regular refrigerator\"\u003eAvoid overfilling it and blocking cold air\u003c/td\u003e\n\u003ctd data-label=\"Kimchi refrigerator\"\u003eAvoid settings that are too cold for the kimchi's salt content\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eLG Electronics describes the direct cooling method used in chest-style models. It cools the walls to reduce changes in the internal temperature. This description does not apply to every type of kimchi refrigerator. \u003ca href=\"https://www.lge.co.kr/support/solutions-20150709080102\"\u003eLG Electronics guide to cooling methods\u003c/a\u003e\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#temperature-guidelines-for-storing-kimchi-without-a-kimchi-refrigerator\" class=\"anchor\" id=\"temperature-guidelines-for-storing-kimchi-without-a-kimchi-refrigerator\"\u003e\u003c/a\u003eTemperature guidelines for storing kimchi without a kimchi refrigerator\u003c/h2\u003e\n\u003cp\u003ePreventing golmaji requires both a low temperature and less exposure to air. The Korea Food Safety Information Service advises:\u003c/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eCover the surface of the kimchi with plastic wrap or submerge it in its liquid, then keep it at 4 degrees Celsius or below.\u003c/p\u003e\n\u003c/blockquote\u003e\n\u003cp\u003eThis is an excerpt from the Korea Food Safety Information Service's “Should I Throw Away Kimchi with a Mold-Like White Film?” The temperature is storage guidance for preventing golmaji. It does not guarantee that the kimchi is safe to eat for a particular period. \u003ca href=\"https://www.foodinfo.or.kr/portal/bbs/detailBBSArticle.do?bbsId=10000000000000000570\u0026amp;goMenuNo=9000001840\u0026amp;nttId=361911\u0026amp;topMenuNo=9000001079\"\u003eKorea Food Safety Information Service guidance\u003c/a\u003e\u003c/p\u003e\n\u003cp\u003eThe refrigerator setting alone does not tell you the actual temperature. The FDA recommends checking it with a refrigerator thermometer. Containers should also be placed so they do not block the flow of cold air around them. \u003ca href=\"https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety\"\u003eFDA guide to refrigerator thermometers\u003c/a\u003e\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#managing-kimchi-to-eat-first-and-kimchi-to-keep-longer\" class=\"anchor\" id=\"managing-kimchi-to-eat-first-and-kimchi-to-keep-longer\"\u003e\u003c/a\u003eManaging kimchi to eat first and kimchi to keep longer\u003c/h2\u003e\n\u003cp\u003eDividing kimchi among containers according to when you plan to eat it can reduce how often you open the containers reserved for later. This is an example of applying the principles of keeping kimchi cold and limiting its exposure to air. Dividing it into portions does not, by itself, extend its storage life.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eKimchi condition and use\u003c/th\u003e\n\u003cth\u003eWhat to do\u003c/th\u003e\n\u003cth\u003eWhat to check\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Kimchi condition and use\"\u003eKimchi to eat later\u003c/td\u003e\n\u003ctd data-label=\"What to do\"\u003ePut it in a separate container from the start and refrigerate it\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eUnnecessary openings and time left out of the refrigerator\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Kimchi condition and use\"\u003eKimchi to eat first\u003c/td\u003e\n\u003ctd data-label=\"What to do\"\u003ePut a frequently eaten portion in a small container\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eCleanliness of the utensils used to serve it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Kimchi condition and use\"\u003eKimchi that has already ripened to your liking\u003c/td\u003e\n\u003ctd data-label=\"What to do\"\u003eStore it at a low temperature\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eChanges in taste as it continues to ripen\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Kimchi condition and use\"\u003eKimchi made with less salt\u003c/td\u003e\n\u003ctd data-label=\"What to do\"\u003eCheck that the appliance setting suits its salt content\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eIce forming because it is too cold\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eFor example, even kimchi made on the same day can differ in how often each container has been opened. A container frequently brought to the table is exposed to the outside more often. There is no need to open the container reserved for later each time. \u003ca href=\"https://www.lge.co.kr/support/solutions-20152666845907\"\u003eLG Electronics temperature guidance\u003c/a\u003e also addresses cooling settings for less salty kimchi separately.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#using-airtight-containers-and-serving-kimchi\" class=\"anchor\" id=\"using-airtight-containers-and-serving-kimchi\"\u003e\u003c/a\u003eUsing airtight containers and serving kimchi\u003c/h2\u003e\n\u003cp\u003eThe aim of container management is to reduce the kimchi surface's contact with air and outside contaminants. Even with the lid closed, the top of the kimchi may sit above the liquid. Check both how full the container is and the condition of the surface.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eThoroughly wash the food-safe container and lid.\u003c/li\u003e\n\u003cli\u003eDivide the kimchi among containers according to when you plan to eat it.\u003c/li\u003e\n\u003cli\u003eLeave space at the top, following the container's maximum fill line.\u003c/li\u003e\n\u003cli\u003ePress the kimchi down so it is submerged in its liquid, or cover its surface with food-safe plastic wrap.\u003c/li\u003e\n\u003cli\u003eUse a clean utensil to take out the amount you need, then refrigerate the rest right away.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eDuring fermentation, gas and liquid can cause the contents to overflow. Filling a container to the brim to reduce air exposure is not appropriate. The manufacturer also advises following the maximum fill line. \u003ca href=\"https://www.lge.co.kr/support/solutions-20152666845907\"\u003eLG Electronics guide to using containers\u003c/a\u003e\u003c/p\u003e\n\u003cp\u003eIt is best not to put chopsticks that have touched your mouth into a storage container. Do not return kimchi that has been served at the table to its original container. Keep it separate from juices from raw meat or fish. These steps help prevent contamination between foods.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#the-difference-between-storing-kimchi-to-slow-ripening-and-storing-it-to-ripen\" class=\"anchor\" id=\"the-difference-between-storing-kimchi-to-slow-ripening-and-storing-it-to-ripen\"\u003e\u003c/a\u003eThe difference between storing kimchi to slow ripening and storing it to ripen\u003c/h2\u003e\n\u003cp\u003eRefrigeration slows fermentation. Kimchi continues to ripen slowly even in the refrigerator. Ripening it further and maintaining its ripe flavor are different goals.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eGoal\u003c/th\u003e\n\u003cth\u003eApproach\u003c/th\u003e\n\u003cth\u003eLimitation\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Goal\"\u003eKeep it less ripe for longer\u003c/td\u003e\n\u003ctd data-label=\"Approach\"\u003eMaintain a steady refrigerated temperature\u003c/td\u003e\n\u003ctd data-label=\"Limitation\"\u003eFermentation does not stop completely\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Goal\"\u003eRipen it until it is ready to eat\u003c/td\u003e\n\u003ctd data-label=\"Approach\"\u003eFollow a tested recipe or the appliance's ripening instructions\u003c/td\u003e\n\u003ctd data-label=\"Limitation\"\u003eThe time varies with temperature and ingredients\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Goal\"\u003eMaintain its already ripe flavor\u003c/td\u003e\n\u003ctd data-label=\"Approach\"\u003eFocus on refrigeration rather than further ripening\u003c/td\u003e\n\u003ctd data-label=\"Limitation\"\u003eSourness that has already developed cannot be reversed\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eSamsung Electronics Service explains that ripening speed varies with ingredients and temperature. Even for the same kimchi, the seasonings and amount of salt affect it. That makes it difficult to apply the same room-temperature ripening time to every household. \u003ca href=\"https://www.samsungsvc.co.kr/solution/2912267?assess=N\"\u003eSamsung Electronics Service guide to storing kimchi\u003c/a\u003e\u003c/p\u003e\n\u003cp\u003eThe season alone does not tell you the temperature on a balcony. Winter does not make its conditions the same as those inside a refrigerator. Kimchi intended for longer storage should be kept refrigerated.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#why-kimchis-storage-period-cannot-be-reduced-to-one-number\" class=\"anchor\" id=\"why-kimchis-storage-period-cannot-be-reduced-to-one-number\"\u003e\u003c/a\u003eWhy kimchi's storage period cannot be reduced to one number\u003c/h2\u003e\n\u003cp\u003eIt is difficult to calculate kimchi's remaining storage period from the date it was made alone. Ripening speed varies with ingredients and salt content. Its temperature history before refrigeration also matters. After opening, you must also manage contact with utensils and air.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe condition of the raw ingredients and whether they were washed when the kimchi was made\u003c/li\u003e\n\u003cli\u003eThe seasonings and amount of salt\u003c/li\u003e\n\u003cli\u003eThe actual temperature before and after refrigeration\u003c/li\u003e\n\u003cli\u003eHow well the container is sealed and how often it has been opened\u003c/li\u003e\n\u003cli\u003eThe storage conditions stated on a purchased product\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFor packaged kimchi, check the product's storage instructions first. A storage period given for another product cannot be applied to homemade kimchi. A normal appearance and smell are not enough to establish that it is safe. The FDA also treats refrigerator temperature control and checking for spoilage as separate matters.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#how-are-sourness-golmaji-and-mold-different\" class=\"anchor\" id=\"how-are-sourness-golmaji-and-mold-different\"\u003e\u003c/a\u003eHow are sourness, golmaji, and mold different?\u003c/h2\u003e\n\u003cp\u003eSourness or bubbles alone do not mean kimchi has spoiled. Fermentation also produces acid and gas. These changes do not, however, guarantee safety. Bubbles can appear during normal ripening. \u003ca href=\"https://www.lge.co.kr/support/solutions-20151836810616?cstFlag=Y\u0026amp;mktModelCd=K334S11E\u0026amp;svcqr=\"\u003eLG Electronics explanation of kimchi ripening\u003c/a\u003e\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eObserved change\u003c/th\u003e\n\u003cth\u003eMeaning and response\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Observed change\"\u003eIncreased sourness or bubbles\u003c/td\u003e\n\u003ctd data-label=\"Meaning and response\"\u003eChanges that can occur during fermentation\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Observed change\"\u003eWhite film on the surface\u003c/td\u003e\n\u003ctd data-label=\"Meaning and response\"\u003eCould be golmaji, but color alone cannot confirm it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Observed change\"\u003eThread-like mold of another color\u003c/td\u003e\n\u003ctd data-label=\"Meaning and response\"\u003eA condition in which the Korea Food Safety Information Service advises against eating it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Observed change\"\u003eSpoilage of an unknown kind\u003c/td\u003e\n\u003ctd data-label=\"Meaning and response\"\u003eDo not taste it to judge whether it is safe\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eGolmaji is a white film produced by yeast. The Korea Food Safety Information Service advises removing the golmaji, washing the kimchi, and cooking it with heat. This advice must not be applied to moldy kimchi. If you cannot tell the difference, it is safer not to eat it.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#why-record-the-date-kimchi-was-made-and-the-date-it-was-opened-separately\" class=\"anchor\" id=\"why-record-the-date-kimchi-was-made-and-the-date-it-was-opened-separately\"\u003e\u003c/a\u003eWhy record the date kimchi was made and the date it was opened separately?\u003c/h2\u003e\n\u003cp\u003eRecords for each container help you identify when its storage conditions changed. Even kimchi made on the same day may have been taken out a different number of times. Labeling dates does not establish a new use-by date. It is a way to apply temperature control principles in daily life.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDate or event to record\u003c/th\u003e\n\u003cth\u003eWhat it tells you\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Date or event to record\"\u003eDate made or purchased\u003c/td\u003e\n\u003ctd data-label=\"What it tells you\"\u003eWhen storage began\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Date or event to record\"\u003eDate placed in the refrigerator\u003c/td\u003e\n\u003ctd data-label=\"What it tells you\"\u003eStorage history before refrigeration\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Date or event to record\"\u003eDate first opened\u003c/td\u003e\n\u003ctd data-label=\"What it tells you\"\u003eWhen the container came into use\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Date or event to record\"\u003eTime left at room temperature or power outages\u003c/td\u003e\n\u003ctd data-label=\"What it tells you\"\u003eWhen temperature control was interrupted\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eLooking at these records together makes it easier to identify which container to eat first. You can also check separately on a container that spent a long time outside the refrigerator. Without records, you cannot calculate an exact storage period after the fact.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#what-kimjang-and-napa-cabbage-kimchi-mean\" class=\"anchor\" id=\"what-kimjang-and-napa-cabbage-kimchi-mean\"\u003e\u003c/a\u003eWhat kimjang and napa cabbage kimchi mean\u003c/h2\u003e\n\u003cp\u003eKimjang is the cultural practice of making and sharing kimchi to eat during winter. Napa cabbage kimchi is made by fermenting salted napa cabbage with seasonings. Kimjang does not refer to just one particular blend of seasonings.\u003c/p\u003e\n\u003cp\u003eIn 2013, UNESCO inscribed kimjang culture on the Representative List of the Intangible Cultural Heritage of Humanity. The inscription concerns the community practice of making and sharing kimchi. It is distinct from World Heritage, which concerns historic sites or natural areas. \u003ca href=\"https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881?RL=00881\"\u003eUNESCO description of kimjang culture\u003c/a\u003e\u003c/p\u003e\n\u003cp\u003eThe seasonings used for kimjang kimchi vary by region and household. The amount of seasoning cannot be fixed by the number of cabbages alone. When comparing recipes, check the weight of the salted cabbages used as the basis. How long the kimchi can be stored cannot be judged by the region's name alone, either.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#frequently-asked-questions\" class=\"anchor\" id=\"frequently-asked-questions\"\u003e\u003c/a\u003eFrequently asked questions\u003c/h2\u003e\n\u003ch3\u003e\n\u003ca href=\"#must-kimchi-ripen-at-room-temperature-before-it-goes-into-the-refrigerator\" class=\"anchor\" id=\"must-kimchi-ripen-at-room-temperature-before-it-goes-into-the-refrigerator\"\u003e\u003c/a\u003eMust kimchi ripen at room temperature before it goes into the refrigerator?\u003c/h3\u003e\n\u003cp\u003eThis step is not necessary for all kimchi. LG Electronics provides guidance on a storage function for freshly made kimchi. Your approach should depend on how ripe you want it to be.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#how-long-can-kimchi-be-eaten-when-stored-in-a-regular-refrigerator\" class=\"anchor\" id=\"how-long-can-kimchi-be-eaten-when-stored-in-a-regular-refrigerator\"\u003e\u003c/a\u003eHow long can kimchi be eaten when stored in a regular refrigerator?\u003c/h3\u003e\n\u003cp\u003eIt is difficult to set a period that applies to all kimchi. Conditions vary with the ingredients and storage temperature. For purchased products, also check the stated storage instructions.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#is-an-airtight-container-enough-to-prevent-golmaji\" class=\"anchor\" id=\"is-an-airtight-container-enough-to-prevent-golmaji\"\u003e\u003c/a\u003eIs an airtight container enough to prevent golmaji?\u003c/h3\u003e\n\u003cp\u003eAn airtight container alone cannot prevent it completely. You also need to reduce the kimchi surface's contact with air. Low temperatures and hygienic handling of the raw ingredients are also necessary.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#should-i-set-the-refrigerator-to-its-coldest-setting\" class=\"anchor\" id=\"should-i-set-the-refrigerator-to-its-coldest-setting\"\u003e\u003c/a\u003eShould I set the refrigerator to its coldest setting?\u003c/h3\u003e\n\u003cp\u003eThe coldest setting is not right for all kimchi. Less salty kimchi can freeze if kept too cold. Check the actual temperature and the appliance's manual.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-all-sour-kimchi-be-eaten-if-it-is-cooked-in-stew\" class=\"anchor\" id=\"can-all-sour-kimchi-be-eaten-if-it-is-cooked-in-stew\"\u003e\u003c/a\u003eCan all sour kimchi be eaten if it is cooked in stew?\u003c/h3\u003e\n\u003cp\u003eKimchi made sour by fermentation must be distinguished from kimchi that has spoiled. Heating does not resolve every type of spoilage. Kimchi suspected of having mold should not be used for cooking.\u003c/p\u003e\n","tags":["Eating habits","Kitchenware","Food storage"],"faqs":[{"question":"Can you store kimjang kimchi in a regular refrigerator?","answer":"You can store it in a regular refrigerator. You need to check the actual temperature, divide the kimchi among containers, and limit its exposure to air."},{"question":"What is the guideline to store kimchi at 4℃ or below based on?","answer":"It is a guideline for preventing white yeast film, issued by the National Food Safety Information Service on October 24, 2024. It does not guarantee that kimchi will be safe to eat for a specific period."},{"question":"Do you have to ferment kimchi at room temperature before refrigerating it?","answer":"Not all kimchi needs this step. For kimchi you plan to keep for a long time, focus on refrigerated storage. If you want to ferment it separately, check the temperature specified in the recipe or the appliance instructions."},{"question":"How many months can you store kimchi in a regular refrigerator?","answer":"There is no single storage period that applies to all kimchi. Conditions vary depending on the ingredients and temperature history. For store-bought kimchi, follow the storage instructions on the label."},{"question":"Why put the kimchi you will eat first in a separate container?","answer":"To reduce how often you open the kimchi you plan to eat later. You also will not have to keep taking out the storage container."},{"question":"Should you fill a kimchi container to the brim to keep air out?","answer":"Filling the container to the brim can cause the liquid to overflow during fermentation. Fill it only up to the marked fill line. Limit the kimchi's exposure to air separately."},{"question":"Is every white film on kimchi a yeast film?","answer":"You cannot identify it as a yeast film based on its white color alone. If you cannot tell it apart from mold, it is safer not to eat it."},{"question":"Do bubbles in kimchi mean it has spoiled?","answer":"Bubbles can also form during normal fermentation. Bubbles alone cannot tell you whether it has spoiled."},{"question":"Can lightly salted kimchi also be stored at the lowest temperature setting?","answer":"Lightly salted kimchi can freeze if the temperature is too low. Check your appliance's manual for settings suited to the condition of the kimchi."},{"question":"Is kimjang culture UNESCO World Heritage?","answer":"Kimjang culture was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2013. It is separate from World Heritage, which covers historic sites and natural areas."}],"sources":[{"url":"https://www.foodinfo.or.kr/portal/bbs/detailBBSArticle.do?bbsId=10000000000000000570\u0026goMenuNo=9000001840\u0026nttId=361911\u0026topMenuNo=9000001079","title":"National Food Safety Information Service, Should I Throw Away Kimchi with a White Film That Looks Like Mold?, 2024-10-24","type":"source"},{"url":"https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety","title":"FDA, Refrigerator Thermometers - Cold Facts about Food Safety","type":"source"},{"url":"https://www.lge.co.kr/support/solutions-20150709080102","title":"LG Electronics, My Kimchi Refrigerator Isn't Cooling Enough, 2025-09-24","type":"source"},{"url":"https://www.lge.co.kr/support/solutions-20152666845907","title":"LG Electronics, How Do I Set the Temperature for Storing Kimchi?, 2026-05-29","type":"source"},{"url":"https://www.samsungsvc.co.kr/solution/2912267?assess=N","title":"Samsung Electronics Service, How to Keep Food Fresh in a Kimchi Refrigerator, 2025-11-06","type":"source"},{"url":"https://www.lge.co.kr/support/solutions-20151836810616?cstFlag=Y\u0026mktModelCd=K334S11E\u0026svcqr=","title":"LG Electronics, The Kimchi Stored in My Kimchi Refrigerator Tastes Bitter, 2026-06-29","type":"source"},{"url":"https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881?RL=00881","title":"UNESCO, Kimjang, making and sharing kimchi in the Republic of Korea","type":"source"}],"images":[{"id":1806,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6Mjc4MDgsInB1ciI6ImJsb2JfaWQifX0=--cb15d4390817df14925996f4cbdb622ada494986/ai-0f1179a5.webp","is_representative":true,"generation_method":"ai_photo","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"냉장고 안 김치 용기 두 개와 온도계를 살펴보는 중년 남성","caption":"일반 냉장고에 김치를 보관할 때는 김치를 둔 곳의 실제 온도가 4℃ 이하인지 확인해야 한다.","description":null},"en":{"alt":"An older man checks a thermometer beside two containers of kimchi in an open refrigerator","caption":"When storing kimchi in a regular refrigerator, check that its storage spot is at or below 4°C.","description":null},"ja":{"alt":"開いた冷蔵庫でキムチの容器二つと温度計を確認する年配の男性","caption":"普通の冷蔵庫でキムチを保存する際は、置き場所の実際の温度が4℃以下か確認する。","description":null},"es":{"alt":"Un hombre mayor observa un termómetro junto a dos recipientes de kimchi en un refrigerador abierto","caption":"Al guardar kimchi en un refrigerador común, hay que comprobar que la zona donde se coloca esté a 4 °C o menos.","description":null},"id":{"alt":"Pria lanjut usia memeriksa termometer di samping dua wadah kimchi dalam kulkas yang terbuka","caption":"Saat menyimpan kimchi di kulkas biasa, periksa apakah suhu di tempat penyimpanannya 4°C atau lebih rendah.","description":null},"pt":{"alt":"Um homem mais velho observa um termômetro ao lado de dois recipientes de kimchi na geladeira aberta","caption":"Ao guardar kimchi numa geladeira comum, confira se a temperatura no local de armazenamento é de 4 °C ou menos.","description":null},"zh-hant":{"alt":"一名年長男子查看開啟的冰箱內、兩盒泡菜旁的溫度計","caption":"用一般冰箱保存泡菜時，應確認存放位置的實際溫度是否為4℃以下。","description":null},"de":{"alt":"Ein älterer Mann prüft ein Thermometer neben zwei Kimchi-Behältern im offenen Kühlschrank","caption":"Bei der Lagerung von Kimchi im normalen Kühlschrank sollte die tatsächliche Temperatur am Lagerort höchstens 4 °C betragen.","description":null}}},{"id":1807,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6Mjc4MTQsInB1ciI6ImJsb2JfaWQifX0=--af33b06778271e4b188b62c9876ded395f37f3f9/ai-349e23de.webp","is_representative":false,"generation_method":"ai_semi","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"여성이 집게로 투명 용기의 배추김치를 국물 아래로 누르고, 옆에는 작은 밀폐 용기가 놓여 있다.","caption":"먼저 먹을 김치를 따로 덜어 두면 보관용 김치의 개봉을 줄일 수 있다.","description":null},"en":{"alt":"A woman presses napa kimchi into its brine with tongs in a clear tub beside a smaller sealed tub.","caption":"Separating kimchi to eat first reduces how often the stored portion is opened.","description":null},"ja":{"alt":"女性がトングで透明な容器の白菜キムチを漬け汁に押し込み、隣に小さな密閉容器が置かれている。","caption":"先に食べる分を分けておくと、保存用のキムチを開ける回数を減らせる。","description":null},"es":{"alt":"Una mujer hunde kimchi de col en su líquido con unas pinzas, junto a un recipiente pequeño cerrado.","caption":"Separar la porción que se comerá primero evita abrir tantas veces el kimchi guardado.","description":null},"id":{"alt":"Seorang perempuan menekan kimchi sawi putih ke dalam kuahnya dengan penjepit, di samping wadah kecil tertutup.","caption":"Memisahkan kimchi yang akan dimakan lebih dulu mengurangi frekuensi membuka kimchi yang disimpan.","description":null},"pt":{"alt":"Uma mulher pressiona kimchi de acelga na salmoura com uma pinça, ao lado de um recipiente menor fechado.","caption":"Separar a porção que será consumida primeiro reduz as aberturas do kimchi guardado.","description":null},"zh-hant":{"alt":"女子用夾子將透明盒中的大白菜泡菜壓入醃汁，旁邊放著一個較小的密封盒。","caption":"先分出近期要吃的泡菜，可減少打開其餘泡菜的次數。","description":null},"de":{"alt":"Eine Frau drückt Chinakohl-Kimchi mit einer Zange in die Lake; daneben steht eine kleinere verschlossene Dose.","caption":"Wer eine Portion zum baldigen Essen abtrennt, muss das übrige Kimchi seltener öffnen.","description":null}}}],"published_at":"2026-10-13T13:53:48+09:00","updated_at":"2026-10-13T13:53:48+09:00","license":"cc_by","translation_status":"reviewed","available_locales":["ko","en","ja","es"],"data_locales":["ko","en","ja","es","id","pt","zh-hant","de"],"url":"https://injoys.com/en/articles/kimjang-kimchi-refrigerator-storage-temperature-fermentation"}