When stored well, kimchi can last for a few years. However, when you store your kimchi in a normal home fridge, we recommend you to consume your kimchi within 2 to 3 months to experience the best texture and the sourness.

Keep your kimchi refrigerated. Even at low temperature, kimchi will keep ferment slowly. When you transfer your kimchi from a jar to a plate, make sure to use clean utensils.

Kimchi is living food fermented by lactic acid bacteria that many vegetables naturally contain.

When the good condition for the lactic acid fermentation is created, the lactic acid bacteria metabolizes carbohydrates into lactic acid, which adds the tangy, sour, and acidic flavour to kimchi. The lactic acid also works as a natural preservative.

Fermentation is always a matter of preference. Try your kimchi regularly to find your preferred level of fermentation.

As lactic acid bacteria metabolizes carbohydrates to lactic acid, kimchi gets sour. Freshly made kimchi does not have any sourness so once your kimchi starts to taste sour, it means that the fermentation has been started. In addition, you might often see some air bubbles forming as a sign of fermentation.

Sadly, not! Kimchi is typically made with Jeotgal (heavily salted raw fish/shrimp) and fish sauce. It is so typical that if it is not mentioned that kimchi is vegan, it will most likely contain mentioned ingredients. As we know how to make kimchi vegan without compromising any taste and health benefits, we decided to make 100% vegan kimchi only.