Feisty Recipes - A Few Ideas for Enjoying Our Products

Kimchi – 김치 - General Tips

Four Kimchi Types

Feisty Ferments Kimchi is a naturally fermented, vegan, artificial preservative free, non-pasteurized product that contains active probiotics and is very much alive! While our kimchi is shelf stable at room temperatures, storing it in the refrigerator will prolong its shelf life and slow the active fermentation, which creates a sourer kimchi over time. At normal refrigeration temperatures, kimchi will continue to slowly ferment and may become sourer after 2-4 weeks.

Before storing kimchi after use, press the kimchi down in the jar so that all the vegetables are submerged in the liquid brine. This will prevent mold from forming, excessive drying from occurring, and will help keep the taste consistent. Scrape off and discard any kimchi on the top that appears moldy or discard the kimchi entirely, depending on your comfort level and the age of the kimchi.

Souring Kimchi

Large Cut Red Kimchi

If you prefer a sour kimchi over a fresh kimchi, try leaving the jar at room temperatures for about 6-8 hours. After it has been left out, be sure to open it over the sink (use caution: kimchi is actively fermenting; pressure may build up from the released of carbon dioxide due to natural fermentation) and taste the kimchi. If it isn’t as sour as you’d like, repeat these steps until it reaches your desired level of sourness. Then, store in the refrigerator to slow the fermentation process.

Kimchi will sour in about 2-4 weeks at normal refrigeration temperatures. Storing it at freezing (32 degrees Fahrenheit, 0 degrees Celsius) will keep kimchi fresh for much longer. The salty brine will keep it from freezing at this temperature.

Enjoying Kimchi

Feisty Ferments Kimchi is delicious as a side-dish by itself, traditionally served with rice. Since it already packs a lot of flavors and spices, it can also be used to enhance many other dishes: