How long does kimchi last?
In the fridge, kimchi keeps for 6 to 12 months from the package date.
No guideline
6 to 12 months
from the package date
No guideline
Does kimchi go bad?
Yes. The fridge time above is the window USDA gives for good quality; after it, kimchi may still be safe for a short while but quality drops and spoilage signs start. The date on the package is the maker's quality promise; the times here count from purchase unless marked "from the package date".
Two numbers to keep in mind: a fridge at 40 F (4 C) or below, and no more than 2 hours at room temperature (1 hour above 90 F / 32 C) for anything perishable.
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.
How long do other produce: fresh vegetables last?
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.