- Home
- Food
- Home food preservation
- English
- Español
Q:
I have made kimchi twice now, and I am concerned if my latest batch is safe to eat.
In my first attempt, my kimchi overflowed the sealed jar during fermentation. On my second attempt, I did two and a half times the recipe and had no overflow. It doesn’t smell bad, but I’m concerned as it’s been several weeks now. Is this batch bad? Should I dispose of it?
A:
Your kimchi should be safe. Fermentation has so many variables, and every batch is different. On your first batch, it was probably warmer and fermented quicker. If the second batch had more product, drier cabbage, or less liquid, fermentation could have been slower.
I visited with my Master Food Preserver volunteer who has Korean ancestors, and she said it was hard to spoil Kimchi. It will keep in the refrigerator for months and keep fermenting. They keep it in caves in Korea for years.
Kimchi spoilage and over-fermentation
Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature.
- If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews.
- If any fermentation gets soft and slimy, then it is a sign of spoilage.
Additional resources
- Kimchi Basics, OSU Extension
- Benefits of Fermenting Fruits and Vegetables, UC Davis
- Common issues with fermented fruits and vegetables, UC Davis
- Preparing Fermented Fruits and Vegetables at Home, UC Davis
- Safely Ferment Fruits and Vegetables at Home, UC Davis
Related content
Kimchi Basics - SP-1007
There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.
Mar 2020 |Publication
Want to learn more about this topic? Explore more resources from OSU Extension:Home food preservation, Home food safety and storage, Nutrition and healthy eating
Was this page helpful?
Related Content from OSU Extension
Some publications and field guides, such as the popular Shrubs to Know in Pacific Northwest Forests and Trees to Know in Oregon and Washington, are available to purchase. Kym Pokorny |Nov 22, 2019 |News storyDig into hundreds of publications from OSU Extension online catalog
Photo: Wikimedia Commons (Cropped from original) Explore a variety of methods for purifying and storing water for an extended emergency. Learn how to find or make safe water from additional sources. This publication is a companion piece for Oregon State ... Lynette Black, Glenda Hyde, Lauren Kraemer, Catalina Sánchez-Frank |Apr 2020 |Extension Catalog publicationPeer reviewed (Orange level)Survival Basics: Water
Photo: Rick Sherman (Cropped from original) Michelle and Rick interview Rick's co-worker, Jennifer Young, MPH, EdD, RDN, School Wellness Policy Coordinator, Oregon Department of Education Child Nutrition Programs. Join us as we discuss school wellness policies and strategies ... Michelle Markesteyn, PhD, MSEL, Rick Sherman |May 2024 |Podcast episodePeer reviewed (Gray level)
Courtesy of Matt Sablan, Leona Vrbanac, Andrew Tuttle (Cropped from original) Join Rick "on assignment" as he travels to the Growing School Gardens Summit, in San Diego California. Rick interviews a dozen people with amazing stories. This is part four of a four-part series. Rick Sherman, Michelle Markesteyn, PhD, MSEL |Apr 2024 |Podcast episodePeer reviewed (Gray level)Growing School Gardens Summit Part 4: Listen to stories from Matt Sablan from Guam Department of Education; Leona Vrbanac from Newark High School in Newark, Ohio; Andrew Tuttle with EDGEPERMA in Arlington, WA
Photos courtesy of Regi Jones, Danielle Russell, Erin Croom (Cropped from original) Join Rick "on assignment" as he travels to the Growing School Gardens Summit, in San Diego California. Rick interviews a dozen people with amazing stories. This is part three of a four-part series. Michelle Markesteyn, PhD, MSEL, Rick Sherman |Apr 2024 |Podcast episodePeer reviewed (Gray level)Growing School Gardens Summit: Part 3: Three guests share how they connect with children garden education: Regi Jones with LifeLab in Santa Cruz, CA; Danielle Russell with Openlands in Chicago, Ill; and Erin Croom with Small Bites Adventure Club in Atlant
Photo: USDA (Cropped from original) Join us in a conversation with USDA FNS Administrator Cindy Long as we talk about the public's role in shaping school meals. Michelle Markesteyn, PhD, MSEL, Rick Sherman |May 2024 |Podcast episodePeer reviewed (Gray level)Does local food make school lunches healthier? A discussion with USDA FNS Administrator Cindy Long
Photos courtesy of Jessica Eves, Daniel Barrera Ortega, Hashim Bennett (Cropped from original) Join Rick "on assignment" as he travels to the Growing School Gardens Summit, in San Diego California. Rick interviews a dozen people with amazing stories. This is part one of a four-part series. Michelle Markesteyn, PhD, MSEL, Rick Sherman |Apr 2024 |Podcast episodePeer reviewed (Gray level)Growing School Gardens Summit Part 1: Join us for the first in a four-part series
Credit: Diana Reyes (Cropped from original) Learn the five steps you can take to keep produce safe for consumption during a smoke event due to wildfire. Glenda Hyde, Diana Rohlman, Julia Van Soelen Kim |Sep 2023 |Extension Catalog publicationPeer reviewed (Orange level)5 Steps to Healthy Produce During Wildfire Smoke
Credit: Diana Reyes (Cropped from original) Eating foods rich in particular nutrients can help shield your lungs and heart from damage caused by air pollution and wildfire smoke. Learn what variety of healthy foods in your diet will be especially ... Glenda Hyde, Diana Rohlman, Stephanie Russell, RD |Dec 2023 |Extension Catalog publicationPeer reviewed (Orange level)Food to Fight Wildfires
Credit: IRINA - Adobe Stock (Cropped from original) I want to use raw egg yolk in frosting. Is this safe? Would the finished product need to be stored in the refrigerator? Jeanne Brandt |Dec 2015 |Featured questionAre raw egg yolks dangerous?
Photo: Queena (Cropped from original) What is the best way to harvest and store rutabaga? Is it better to leave them until after the first light (like around 25-32°F) frost? Pat Patterson |Sep 2014 |Featured questionRutabagas harvest and storage suggestions?
Credit: Lynn Ketchum (Cropped from original) Asian pears are usually picked ripe and ready to eat. They'll last about a week at room temperature and up to three months in the refrigerator. They can also be preserved by either canning or drying. Here's how. Nellie Oehler |May 2024 |ArticlePeer reviewed (Gray level)Preserving Asian Pears (SP 50-694)
Select from over 50 popular foods used in home canning—including vegetables, fruits, meats, jams, jellies, pickles, and seafood—to generate a checklist and timer for processing. This app lets set you set your ... Jeanne Brandt |Mar 2020 |Extension Catalog publicationPeer reviewed (Orange level)
Photo: Pixaby (Cropped from original) Consumers are interested in safe, healthy tips for managing homes that are efficient and economical. In a partnership, University of Georgia Extension specialists and Glenda Hyde, Oregon State University faculty, in Central Oregon ... NewsletterHealthy Indoor Environments
Credit: Crystal Madsen, Adobe photo stock (Cropped from original) Summer is a time for picnics, camping, celebrations and family gatherings. Foodborne illness is common in the summer because warm temperatures promote the rapid growth of microorganisms. Nellie Oehler |Apr 2024 |ArticlePeer reviewed (Gray level)Summer Food Safety (SP50-814)
Credit: Olivia Davis (Cropped from original) In 2020, the OSU Extension traditional foods preservation program changed structure to prioritize Tribal leadership and community input by requiring a Tribal member to lead all traditional foods classes. Olivia Davis |Apr 2024 |Impact storyCulturally respectful food preservation program builds trust in Warm Springs
Photo Credit: svetlanafoto - Adobe Stock (Cropped from original) You can store pumpkins and winter squash for use over winter, so long as you store them under the right conditions. Temperature, humidity and variety all contribute to storage life. Learn how! Bill Mansour |Sep 2009 |Extension Catalog publicationPeer reviewed (Orange level)Storing Pumpkin and Winter Squash at Home
Oregon State University photo (Cropped from original) This "power food" may help counter effects of fatty, sugary diet Gail Wells |Dec 7, 2017 |News storyA single serving of raspberries packs a lot of health benefits, say OSU researchers
Have a question? Ask Extension!
Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
Ask us a question
