Kimchi is fermented spicy cabbage that is used extensively in Korean food. It’s a delicious addition to many recipes and is a favorite all over the world.
You can make it at home or buy it from a store. In both cases, you need to know how to store it properly. And these things can get tricky when you are dealing with fermented foods.
The first thing you need to know about kimchi is that it has a high acidity that keeps bacteria from growing inside it.
But this is still not an item you want to leave out in the open because that spells considerable trouble and rather quickly too.
Whether you want to make the most of its shelf life or extend it, you want to ensure that your kimchi is safely stored in the refrigerator.
It does have the capacity to go bad if you leave it at room temperature. That’s because this will increase the speed of its fermentation by a lot, and within a week, your little jar of kimchi will be a little jar of unwanted mush.
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