FAQs

What is Kimchi?

Kimchi is a fermented side dish and a cornerstone of Korean cuisine. While the most popular varieties are made with napa cabbage and radish, there are countless other types crafted from a wide range of leafy greens and root vegetables.

What Are the Health Benefits of Eating Kimchi?

Kimchi has been celebrated for its health benefits for thousands of years. Packed with live probiotics like lactobacillus, kimchi supports gut health by promoting a healthy balance of good bacteria. Since much of the body’s immune system is housed in the digestive tract, a healthy gut is directly linked to stronger immunity. This balance also helps reduce inflammation, which is associated with many chronic illnesses and overall well-being. Additionally, as a vegetable-based dish, kimchi is rich in vitamins – especially vitamin C, which lactobacillus helps produce and is naturally low in calories.

It Spicy?

While not all kimchi is spicy, most varieties include chili, which serves both a preservative and a key contributor to its distinctive flavor. Ji’s Kimchi leans on the spicier side, delivering a bold and vibrant kick.

Is Kimchi Vegetarian? 

While some kimchi is vegetarian, most store-bought varieties and traditional recipes include fish sauce or shrimp paste. Unless labeled as vegetarian, it’s best to assume otherwise. Ji’s Kimchi offers vegetarian options, using organic shiitake mushrooms to create a deep, savory umami flavor in every batch.

Does It Need to Be Refrigerated? 

Yes, kimchi should be refrigerated. Although it’s a fermented food, storing it in the fridge helps keep it fresh, crunchy, and prevents it from fermenting too quickly, ensuring it doesn’t become overly sour.

How Should I Store My Kimchi?

To keep your kimchi fresh and crunchy for as long as possible, store it in the refrigerator. This slows the fermentation process and preserves its texture. However, if you prefer a tangier, more acidic flavor, you can leave it at room temperature to speed up fermentation, resulting in a bolder, funkier taste.

How Long Does Kimchi Last in the Fridge?

When properly stored in an airtight container, kimchi can last anywhere from six months to a year in the fridge. Over time, it will continue to ferment, becoming tangier and softer, but it’s still safe to eat as long as it doesn’t show signs of spoilage, such as an off smell, mold, or an unusual texture.

Is There Vinegar?

No, kimchi doesn’t contain vinegar. Its tangy flavor comes naturally from the fermentation process.

My Kimchi Is Bubbling. Is That, Ok?

Yes, bubbling is a good sign!. They tell you that your kimchi is alive and filled with probiotic awesomeness.

The Lid is Bulging. Is It Safe to Eat?

Kimchi continues to ferment in the fridge, producing gases that cause the lid to bulge. This is a natural part of the fermentation process, and your kimchi is still safe to eat.

I Opened My Jar and It Overflowed. Is It Normal?

Kimchi continues to ferment because it is unpasteurized. The airtight seal traps CO2 as it ferments, which can cause overflow when the lid is opened, allowing the gas to escape. The amount of overflow depends on how fast the fermentation is progressing, so sometimes it may not overflow at all. Regardless, your kimchi is still safe to eat. For any fermented products, we recommend opening jars over a sink to avoid spills.

How Long Does It Ferment? 

Each batch of Ji’s kimchi is brined and then left to ferment at room temperature for several days, depending on the weather/room temperature. Some people prefer young kimchi with a lighter fermentation, while others prefer it sour. In my opinion, the perfect fermentation time is between 1-2 weeks.

My Kimchi Got Sour and Mushy. What Can I Do With It?

Once kimchi reaches this stage of fermentation, it may be overly fermented but still edible. You can use it in recipes like kimchi stew, kimchi fried rice, or even stir it into your ramen for added flavor.

What Do I Eat Kimchi With?

Kimchi is incredibly versatile and goes with almost anything. Have it for breakfast with eggs and bacon, toss it into salads, tacos or rice bowls. It’s also great alongside steak or as a topping on pizza. Whatever the meal, kimchi adds a bold, flavorful kick.