My kimchi has become too sour; should I throw it away?

Never throw it away! Sour kimchi makes the best natural seasoning when making soups or stir-fried dishes.

Ingredients

Kimchi

A traditional Korean fermented vegetable dish made by salting vegetables such as napa cabbage or radish, then mixing them with chili powder, garlic, ginger, and salted seafood (jeotgal) before fermenting.

Flavor

Freshly made Kimchi is spicy and fresh, but as it ferments, the increase in lactic acid bacteria creates a harmony between a tangy sour taste, the deep umami of salted seafood, and a crunchy texture.

Brands

Jongga, Bibigo — These brands have the most extensive global distribution.

Where to buy

Asian markets, Costco, Trader Joe's, Whole Foods.

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Substitutes

For cooking (e.g., stews), you can temporarily use a mix of German Sauerkraut with chili powder and minced garlic.

Storage

Always store in the refrigerator (0–4°C). Because gas is produced which can cause the liquid to overflow, fill the airtight container only 70–80% full.

Used in

Kimchi Jjigae, Kimchi Fried Rice, Kimchi Pancake.

FAQ

Q. My kimchi has become too sour; should I throw it away?
A. Never throw it away! Sour kimchi makes the best natural seasoning when making soups or stir-fried dishes.