Kimjang Kimchi Storage in a Regular Fridge at 4°C or Below

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.

The storage temperature figures follow guidance issued by the Korea Food Safety Information Service on October 24, 2024.

Differences between a regular refrigerator and a kimchi refrigerator

The 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.

LG 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

×

Separating kimchi to eat first reduces how often the stored portion is opened.

Temperature guidelines for storing kimchi without a kimchi refrigerator

Preventing golmaji requires both a low temperature and less exposure to air. The Korea Food Safety Information Service advises:

Cover the surface of the kimchi with plastic wrap or submerge it in its liquid, then keep it at 4 degrees Celsius or below.

This 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

The 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

Managing kimchi to eat first and kimchi to keep longer

Dividing 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.

For 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 also addresses cooling settings for less salty kimchi separately.

Using airtight containers and serving kimchi

The 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.

1. Thoroughly wash the food-safe container and lid.
2. Divide the kimchi among containers according to when you plan to eat it.
3. Leave space at the top, following the container's maximum fill line.
4. Press the kimchi down so it is submerged in its liquid, or cover its surface with food-safe plastic wrap.
5. Use a clean utensil to take out the amount you need, then refrigerate the rest right away.

During 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

It 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.

The difference between storing kimchi to slow ripening and storing it to ripen

Refrigeration slows fermentation. Kimchi continues to ripen slowly even in the refrigerator. Ripening it further and maintaining its ripe flavor are different goals.

Samsung 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

The 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.

Why kimchi's storage period cannot be reduced to one number

It 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.

• The condition of the raw ingredients and whether they were washed when the kimchi was made
• The seasonings and amount of salt
• The actual temperature before and after refrigeration
• How well the container is sealed and how often it has been opened
• The storage conditions stated on a purchased product

For 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.

How are sourness, golmaji, and mold different?

Sourness 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

Golmaji 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.

Why record the date kimchi was made and the date it was opened separately?

Records 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.

Looking 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.

What kimjang and napa cabbage kimchi mean

Kimjang 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.

In 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

The 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.

Key questions in this article

Must kimchi ripen at room temperature before it goes into the refrigerator?

This 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.

How long can kimchi be eaten when stored in a regular refrigerator?

It 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.

Is an airtight container enough to prevent golmaji?

An 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.

Should I set the refrigerator to its coldest setting?

The 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.

Can all sour kimchi be eaten if it is cooked in stew?

Kimchi 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.