Can You Freeze Kimchi And How Long Does It Last?

There's no denying that kimchi has a distinctive taste that is achieved through fermentation and spices, but that sour and piquant flavor only increases as it ages, which may be off-putting to some. As a fermented food, kimchi that is stored properly does not expire, but the longer the jar of kimchi sits, the soggier the pieces become. And one of the best parts about eating kimchi as a side dish or made into fried rice is biting into both crunchy and soft pieces. 

Ideally, kimchi should be eaten within one week of being opened if kept at room temperature. However, if you find yourself unable to eat a whole jar of it in a timely fashion for whatever reason, is there a way to stop the flavor from becoming unpalatable? Putting kimchi in the refrigerator will slow down the fermentation process but not stop it. To do that, you need to freeze it.

While kimchi can be kept in the freezer, there is a method that should be followed in order to have kimchi you want to eat when it's time to defrost and serve it. To freeze kimchi, it's recommended to drain out the juices so it doesn't become a mushy mess when it's defrosted. Also, it should be blanched for about one to two minutes in boiling water to kill bad bacteria and preserve its flavor. Next, portion the kimchi into airtight plastic bags or containers to be placed in the freezer. 

If stored properly, kimchi can last for as long as a year to a year and a half in the freezer. But the ideal length of time is no longer than three months in order to guarantee optimal quality. But note — no matter the length of time the kimchi is stored in the freezer, it likely will be softer and less flavorful in comparison to regular kimchi. 

Next time you get a little too ambitious with making kimchi or overestimate how much you should purchase at H Mart, don't worry — get freezing.