Fridge storage
How long does kimchi last in the fridge?
About 90 days for kimchi. USDA gives 6 to 12 months from the day you buy it, and Colorado State University Extension says it’s best within 2 weeks; Well Stockd plans in between.
Times are for a fridge at 40°F (4°C) or below. They’re a guide, not a safety guarantee.
How we checked this: the storage times here come from USDA FoodKeeper and USDA FSIS, plus any other source named on the page, and each one is checked against its source before the page goes live. Editorial policy
How long it keeps
- Unopened
- A sealed store jar keeps to its printed date. FoodKeeper gives kimchi 6 to 12 months in the fridge from the day you buy it.
- Opened or cut
- FoodKeeper gives no separate time for an opened jar. For best quality, Colorado State University Extension advises eating kimchi within 2 weeks, since it keeps fermenting and souring. Source: Colorado State University Extension: understanding and making kimchi (opens in a new tab)
- How to store it
- Tightly covered in the fridge with the vegetables pressed under the brine. It keeps fermenting and getting more sour, which is normal rather than spoilage.
How to tell if kimchi has gone bad
Dates are estimates; these are the checks that actually decide it. Don’t taste food to check whether it has gone bad.
Throw it out at once if you see:
- Fuzzy or colored mold on the surface
- A putrid smell rather than a sour one
- Brine turned slimy or ropy
Also a sign it has gone bad:
- Vegetables gone mushy and falling apart
Sources and limits
Even a longer time like this depends on the packaging, the temperature, how ripe the food is and whether it’s been opened.
Well Stockd doesn’t know when this food was harvested, packed, bought, opened or cooked. Write down the date you opened, cooked or refrigerated it, follow the package directions, keep your fridge at 40°F or below, and check the official listing when food safety is in question.
USDA FoodKeeper gives kimchi 6 to 12 months in the fridge from the day you buy it, and Colorado State University Extension says it is best eaten within 2 weeks, since its quality drops as it keeps fermenting.
The times in the table come from USDA FoodKeeper, USDA FSIS guidance on refrigerated storage, and any source named beside a row. The number at the top is Well Stockd’s own estimate. It’s a guide, not a safety guarantee: FoodKeeper says storage times are guidelines, and quality varies with how food is grown, handled, shipped and stored. This page was last updated .
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