How long does kimchi last?
Kimchi keeps for 6 to 12 months in the fridge. Times are USDA FoodKeeper quality guidelines from the point of purchase unless noted.
No guideline
6 to 12 months
from the package date
No guideline
How kimchi compares with other produce: fresh vegetables
USDA FoodKeeper gives kimchi one time: 6 to 12 months in the fridge from the package date, and no figure for the other places. A blank usually means the food is not stored that way, not that the data is missing. The foods USDA lists next to kimchi in produce: fresh vegetables show the range for the group:
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Greens | no guideline | 1 to 4 days | 10 to 12 months |
| Herbs(first of 2 kinds) | 1 to 2 years | no guideline | no guideline |
| Hot peppers | no guideline | 1 week | 9 months |
| Jicama | 4 months | 2 to 3 weeks | no guideline |
| Kale | no guideline | 3 to 5 days | 8 to 12 months |
| Kohlrabi | no guideline | 1 week | 8 to 12 months |
| Leeks | no guideline | 1 to 2 weeks | 10 to 12 months |
| Lemongrass | no guideline | 7 to 9 days | 6 months |
| Lettuce(first of 2 kinds) | no guideline | 1 to 2 weeks | Not recommended |
| Marinated vegetables | no guideline | 3 to 4 days | no guideline |
About produce: fresh vegetables. Fresh vegetables vary widely in how they keep, with leafy greens wilting within days while root vegetables like potatoes and onions last for weeks in the right conditions. Moisture is usually the enemy of storage life, whether there is too much of it or too little. All produce: fresh vegetables.
How to tell kimchi has gone bad
General signs for produce: fresh vegetables, the group USDA lists kimchi under.
- Slimy, wet leaves on greens that were crisp before
- Soft or mushy spots on vegetables that were firm
- Sprouting or wrinkled skin on potatoes and onions
- Mould, often white or fuzzy, near the stem or cut end
- Sour or off smell replacing a vegetable's usual earthy scent
More on produce: fresh vegetables. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store leafy greens loosely wrapped in the crisper drawer, ideally with a paper towel to absorb extra moisture. Keep potatoes, onions and garlic in a cool, dark, dry place outside the fridge, and store potatoes away from onions since they spoil each other faster. Trim and wash vegetables just before cooking.
More in produce: fresh vegetables
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.