How long does kimchi last?
Kimchi: 2 weeks in the fridge for best quality.
“For safety, kimchi should reach a pH of 4.6 or below before consuming. The pH can be verified using a pH test strip.” Extension
| State | Fridge 40 °F |
|---|---|
| Kimchi | 2 weeks best quality Extension Sources disagree: 6-12 months FoodKeeper |
Signs it has gone bad
- “Kimchi may become more sour over time. Discard if you observe indications of surface mold.” Extension
Sources compared
| Source | State | Fridge |
|---|---|---|
| USDA FSIS (FoodKeeper) 2018 | Kimchi | 6-12 months |
| Colorado State University Extension | Kimchi | 2 weeks |
A dash means that source gives no time for that place.
Handling and freezing notes
- “Store fermented kimchi covered tightly in the refrigerator. Keep it pressed down to minimize air exposure.” Extension
- “Kimchi ferments at room temperature in only 1-2 days or or around 3-4 days while in refrigeration.” Extension
- “Food-safe, glass or plastic storage container with tight fitting lid. ... Do not use metal containers nor earthenware with cracks or chips.” Extension
- “If using jars, place the lid on the jar but do not over tighten, to allow the carbon dioxide gases to escape.” Extension
What the sources say
The two official sources on kimchi are far apart: FoodKeeper gives 6 to 12 months in the refrigerator from the date of purchase, while Colorado State University Extension says to eat kimchi within 2 weeks for best quality.12
Colorado State explains its shorter window by saying that the quality of kimchi deteriorates with longer fermentation, and it also notes that kimchi may become more sour over time.2
Neither source gives a pantry or freezer time for finished kimchi.12
Colorado State's guide to making kimchi notes that fermentation is very short compared with sauerkraut: 1 to 2 days at room temperature, around 68 °F being ideal, or about 3 to 4 days in the refrigerator.2
For safety, kimchi should reach a pH of 4.6 or below before it is eaten, which a pH test strip can confirm.2
Fermented kimchi is then stored tightly covered in the refrigerator and kept pressed down to limit air exposure, and it should be thrown out if surface mold appears.2
Colorado State calls for a food-safe glass or plastic container with a tight fitting lid, not metal or earthenware with cracks or chips, filled only about two thirds full because fermenting microorganisms release carbon dioxide.2
On jars, the lid should not be over tightened, so the gas can escape, but not left so loose that insects and mold spores get in.2
Rules that apply here
Related foods
Sources
- USDA FoodKeeper data v128, product 493: Kimchi. USDA FSIS (FoodKeeper). Dated 2018-09-06. Checked 2026-10-24. Kimchi. DOP_Refrigerate: 6-12 Months
- Understanding and Making Kimchi | CSU Extension. Colorado State University Extension. No date on the page. Checked 2026-10-25.
For best quality, keep kimchi stored in the refrigerator and eat within 2 weeks. The quality of kimchi deteriorates with longer fermentation.
Store fermented kimchi covered tightly in the refrigerator. Keep it pressed down to minimize air exposure.
Kimchi may become more sour over time. Discard if you observe indications of surface mold.
For safety, kimchi should reach a pH of 4.6 or below before consuming. The pH can be verified using a pH test strip.
Kimchi ferments at room temperature in only 1-2 days or or around 3-4 days while in refrigeration.
Food-safe, glass or plastic storage container with tight fitting lid. ... Do not use metal containers nor earthenware with cracks or chips.
If using jars, place the lid on the jar but do not over tighten, to allow the carbon dioxide gases to escape.
- REFRIGERATOR & FREEZER STORAGE CHART. FDA. Dated 2018-03-01. Checked 2026-10-24.
Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.