Can kimchi be frozen?

Kimchi, a traditional Korean condiment, is going global. People living in different parts of the world enjoy kimchi, whether homemade or commercially made.

But, not everyone knows what to do with leftover kimchi!

Can kimchi be frozen?

Yes, kimchi can be frozen. Kimchi freezes quite well and undergoes very little textural change if you freeze and thaw it properly. Storing kimchi in the freezer extends its shelf life for at least 3 months. 

Read on for step-by-step instructions for freezing and thawing kimchi. We’ll also tell you how to spot bad kimchi if you’re not sure if it’s still good to eat or not.

What is kimchi?

Kimchi is a staple of Korean cuisine. It is a condiment made from various vegetables, although the most popular variety of kimchi contains shredded cabbage.

Radish, carrot, cucumber, garlic, ginger, and other vegetables can also be used to make kimchi.

To make kimchi, vegetables are pickled and fermented . Once the kimchi is fermented and ready, it can be used in various dishes such as stews, burgers, sauces, rice, etc.

Kimchi is also eaten as is or served as a condiment with all meals, from breakfast to dinner.

Although you can make kimchi at home and wait a few weeks for the vegetables to ferment, you can also buy kimchi at local supermarkets. This Korean seasoning is widespread and highly appreciated in many countries.

Does kimchi freeze well?

Since kimchi is salty, it has a fairly long shelf life . But if you’ve made more kimchi than you can eat in a few weeks, it’s best to keep it in the freezer.

Luckily, kimchi freezes quite well . The vegetables will lose their crunch over time, and the overall flavor will deteriorate the longer you keep the kimchi in the freezer.

However, before that happens, you can thaw and enjoy the kimchi for 3 months instead of throwing away a half-full jar of pickled goodness.

How to freeze kimchi

Not freezing kimchi properly can cause major texture and flavor changes. To avoid these, take your time to properly prepare the seasoning for freezing.

Whether you freeze homemade or store-bought kimchi, the general rules are the same: Freeze kimchi in an airtight container and portion for easy thawing. 

Here are step-by-step instructions for freezing kimchi.

Freeze Store Bought Kimchi

Commercially manufactured kimchi usually comes in mason jars. Even if you have not opened the jar and it is tightly closed, do not store the kimchi in the freezer in its original container.

Glass breaks and shatters in cold environments , damaging your freezer and the food you store in it. Also, Korean-style pickled vegetables will go bad.

Here’s how to freeze store-bought kimchi.

1. Transfer the kimchi from the glass bowl to an airtight container or zip-top bag.
2. If you use a container, make sure it’s not too big for the amount of kimchi you’re freezing, so the food doesn’t come into contact with too much air. That being said, leave about an inch of space between the kimchi and the lid, as the liquid in the kimchi expands when it freezes. As for zip-top bags, push out as much air as you can to keep the kimchi fresh. Use a vacuum sealer if you have one at home.
3. If you have a large batch of kimchi to freeze, divide it into several portions.
4. Label the container or bag with the date and put it in the freezer.
5. If you have several zip-top bags, flatten them up and store them in the freezer. Storing flattened food is much easier and takes up less space.

If your store-bought kimchi is in an undamaged, airtight plastic container, there’s no need to transfer it to another container. Freeze it as is if the serving size suits you. 

Freeze homemade kimchi

Freeze homemade kimchi using the same principles as freezing the commercially manufactured variety. 

If you’ve made a large batch of kimchi and know you won’t be eating it all in the next few weeks, freeze the kimchi while it’s freshly salted.

Follow these steps to freeze homemade kimchi. 

1. Divide the homemade kimchi into portions.
2. Transfer the kimchi to airtight plastic containers or freezer bags.
3. If you use freezer bags, be sure to push any excess air out of the bags for maximum freshness of the seasoning.
4. Label the container or freezer bag with the date and put it in the freezer.

How long does kimchi last in the freezer?

It is best to consume kimchi stored in the freezer within 3 months for the best flavor and texture. Frozen kimchi will stay safe to eat for much longer.

However, the longer it stays in the freezer, the more its flavor and texture will deteriorate. 

How to thaw kimchi

If you want to avoid texture changes in the kimchi, you should thaw it in the fridge. Freezing affects the crunchiness of vegetables, and thawing them using the wrong method will further affect their texture.

Do not expose kimchi to drastic changes in temperature.  If you thaw kimchi at room temperature, the seasoning will become too bland.

To defrost kimchi, simply move it from the fridge to the freezer. Place the bag or container with the kimchi on a plate to prevent water from leaking into the fridge, and wait a few hours until the kimchi is fully thawed.

The time it will take for the kimchi to thaw depends on the size of the serving.

However, since a serving of kimchi usually takes a few hours to fully thaw, remember to transfer it from the freezer to the fridge the night before you plan to eat it. 

Tip : If you are adding the kimchi to a stew , sauce, or any hot dish where the crunchiness of the kimchi is not the most important thing, add the frozen kimchi directly to the hot dish.

The heat of the stew or hot sauce will quickly thaw the brined vegetables and a few minutes of cooking will bring the kimchi fully back to life and incorporate its flavor into the dish.

Can kimchi be refrozen?

We recommend that you do not refreeze kimchi . Refreezing kimchi will greatly affect its flavor and texture. When food is frozen, its cells expand and burst.

Therefore, repeating the freezing process several times will make the kimchi mashed vegetables too soft. Also, the seasoning will lose flavor from refreezing.

The only way to avoid refreezing kimchi is to freeze it in small portions. You’ll get to eat all of the thawed kimchi and have no leftovers that need to be refrozen.

What to do with thawed kimchi

If the texture of the thawed kimchi does not satisfy you even if you follow all the freezing and thawing rules, we recommend that you freeze the leftover kimchi . You can use kimchi not only fresh, but also in cooked dishes.

Here’s what you can do with thawed kimchi.

• dumplings
• stews
• Kimchi Fried Rice
• sauces
• Fritters and pancakes etc.

There are many things you can do with kimchi. Store kimchi in the fridge for dishes that call for crunch from grated vegetables. For all other cases, use the kimchi from the freezer.

Signs that kimchi has gone bad

Some say that kimchi doesn’t go bad, it only turns sour. While this is true to a degree, there are some red flags that kimchi should be thrown out.

There are also some confusing signs that can leave you wondering if the kimchi is bad or just overripe. As kimchi matures, it becomes more sour.

This is completely normal and not a sign that the kimchi is bad. Although you can’t eat too-sour kimchi as is, you can use it in stews and stir-fries.

If you’ve had the same jar of kimchi for a few weeks and notice that the cabbage or other vegetables have become less crisp, don’t discount the kimchi.

It is normal for shredded vegetables to lose their crunch over time.

Signs that kimchi has gone bad and needs to be thrown away include:

• Unpleasant smell.  Kimchi usually has a sour smell. But when the smell gets so sour that the seasoning smells like alcohol, it’s time to throw out the kimchi.
• mold . Mold is the most obvious sign that kimchi should be thrown away. Although mold often grows on food stored at warm temperatures, refrigerated food is also not guaranteed against mold. If you notice fuzzy spots or masses in the kimchi or in the container where you store it, discard the kimchi.

Always check kimchi for any signs of spoilage before freezing and after thawing. If you are not sure whether the kimchi is good for consumption or not, err on the safe side and discard it.