Kimchi itself is a fermented food, so it is difficult to tell whether it is bad or not. If it is really bad, it will have a rancid taste.

The kimchi packages bought in supermarkets will have a shelf life, so it is best to eat them within the shelf life. Ordinary Korean kimchi can generally be stored for about a month. In winter, it can be kept at room temperature.

But in summer, when the weather is too hot, the lactic acid bacteria ferment too quickly and it will become sour quickly, so you must put it in the Lock and store it in the refrigerator.

Notes:

1. The first key to making good kimchi is to find a well-sealed bottle or jar, which will help the kimchi water to ferment and the kimchi to be soaked. The vegetables are crispy and delicious without being sour to the teeth. The inner wall of the jar must be washed clean, and then dried with raw water, or simply scalded with boiling water.

2. The turnover speed of kimchi should be fast. The reason why the kimchi in the restaurant is so delicious is because their kimchi is a "bath kimchi" (soaked at night, eaten in the morning, and eaten within one day), and it is dried when it tastes best.

So, if there are not many people at home, it is recommended to use a small jar or a large bottle for brewing. If you use a bottle, check whether the sealant on the bottle cap is intact. When capping, cover the mouth of the bottle with a second layer of plastic paper or oil paper and tighten the cap tightly. The tighter the better.

Reference for the above content: Baidu Encyclopedia-Kimchi