My first batch of kimchi just hit the 3-month mark in the fridge and it's still perfectly crunchy.

I was sure it would turn to mush by now, but the texture is holding strong, which means I can finally start a new batch without feeling rushed.

3 comments

3 Comments

hall.joel23d ago

Could be the cold fridge slowing everything down.

sage_green23d agoProlific Poster

Totally get that feeling of being surprised it held up. I always thought older kimchi was supposed to get super soft. Makes me wonder if the type of cabbage or how much salt you used is the key. Maybe a really good initial brine keeps the structure intact for months. Now I want to experiment with leaving mine longer on purpose.

spencer_owens5823d ago

Honestly my grandma's kimchi would still crunch after a year in her cold cellar.