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My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout the winter (our home is old & cool).

  • How did you make it? – greggles May 14 '18 at 18:27
  • Usually yes. Kimchi made at higher temperatures, as in summer, gets a lot tangier than the slow ferment stuff you make in winter when it' cool. You can limit the effect by fermenting for shorter time outside the refrigerator. – Wayfaring Stranger May 15 '18 at 0:47
  • I’m obsessed with learning Bill Tyers arrangement of Wayfaring Stranger on my guitar this past few weeks; interesting coincidence 😊 – cyndy May 15 '18 at 18:44
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IF you've made it with the correct amount of salt, it is likely fine. Kimchi (all lacto-ferments) will continue to ferment. It may get too funky for your liking, but it will not be a hospitable environment for anything that will make you sick. It will not "go bad", in the sense that it could make you sick. If it was under salted, all bets are off. If it gets slimy or is growing fuzzy mold, you probably want to discard.

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Kimchi will continue to ferment and get sour over time. This is perfectly normal, provided you made the kimchi correctly. If it gets too sour for your taste, it's time to use it in other foods:

In fact, people will sometimes store the kimchi at room temperature to quicken the souring process, so that they can use it to make these other dishes.

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