Cleaning out my fridge and found a jar of kimchi from 8 months ago

I was trying to make space for groceries and pulled out a jar of kimchi from the back. The sell-by date was from last October, which I guess makes it about 8 months old. I was ready to toss it, but I gave it a quick smell and it actually seemed fine, just really fermented. I looked it up and found out from a food safety site that properly fermented kimchi can be safe to eat for a really long time, even a year, if it's kept cold and sealed. The taste just gets stronger and sourer. Mine was definitely sour. I ended up chopping some up and frying it with rice, an egg, and the last of my green onions for a quick meal. It was actually pretty good, just really tangy. Has anyone else used kimchi that was way past its date? What's the oldest condiment or fermented thing you've safely eaten from your fridge?

3 comments

3 Comments

phoenix_wells10d ago

Honestly that makes me nervous just reading it. Eight months is a long time for something to sit in a fridge, even if it is fermented. I get that it can be safe, but why take the chance with something that old? The taste must have been super intense and not in a good way.

the_rowan10d ago

Actually, fermented foods are kind of built to last. My grandma used to keep sauerkraut going for over a year, just topping off the crock. As long as it's submerged and smells sour but not rotten, it's usually fine. That tangy kimchi fried rice sounds like a solid use for it. What did you end up making with yours?

hugo_jones1h agoTop Commenter

Used to be super paranoid about dates on jars too. Would toss soy sauce after a year like clockwork. Then I tried some miso paste that sat forgotten for like two years in the back. It was totally fine, just darker and more intense. Changed my whole view on fermented stuff. That kimchi fried rice sounds legit, sour is good for that.