How to store Homemade Kimchi

Don't know how to store Kimchi that you just made?
Save those pickle jars like the one I found on eBay! The bigger the better! Those are the perfect types of jars to store kimchi. We usually use the gallon ones but feel free to use smaller ones if you make smaller amount.

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Plastic containers like the following are good too, but just know that you should use those containers only for storing kimchi since it will leave some smell and reddish color even after you wash it (unless you let it out in the sun to dry).

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DON'T store them in an air-tight jars since when the fermentation starts the gas might pop out the lid...who knows what might happen...not good.

At first when you let it sit in room temperature it might overflow if you top it off to high. Leave some room so it won't overflow and make your house all stinky~

Now you know how to store Kimchi so follow the links to the kimchi recipes you might want to try!

Hope that helps.

If anyone has any further question relating to kimchi or storing kimchi, don't hesitate to ask!
(Although it may take some time but will post it up!)

ENJOY and eat more Kimchi!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Friend : need a cup of coffee? grinder your coffee with an antique coffee grinder.

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Written on March 2, 2010 | 
Comments
  1. By kondor

    For what period of time can I store my fresh Kimchi if I use the glass lock top containers? I was also interested in “canning” my product for long term and/or distribution to friends and family.

    Commented on July 17th, 2010
  2. By Anna

    Glass lock tops should be ok for about 2 weeks for fresher taste kimchi. However, I’m not saying it’s gonna go bad and you need to throw them away. It will be fermented more so it will taste little different from the first two weeks. That’s all. We usually say it’s “ripe” or “too ripe” in Korean. So usually with more “ripe” kimchi (usually after 2 weeks)we make kimchi stew or stir fry them as banchan.

    If it’s just made fresh you need to store in room temperature first for about 24 hrs to let it ferment.After that you can store if for pretty much for weeks… (if it lasts that long LOL…ours usually don’t)

    As for “canning” for long term how long are you thinking??

    Commented on July 19th, 2010
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