Handling & Storage
Kimchi is a naturally fermented product. So like a fine wine or cheese, it takes time for its full flavor to blossom. During the natural fermentation process, pressure builds up inside the jar. This natural pressure contributes to the unique flavor of King's Kimchi and allows the product to maintain a longer shelf life. Here are a few suggestions to enjoy King's Kimchi at its absolute best.
Storage Tips
Be sure to store King's Kimchi in the refrigerator (30-40F for best results). If you are unable to finish the whole bottle, twist the cap back on and place the bottle back in the refrigerator.
Not Quite Ready?
If you open a bottle of King's Kimchi and it seems too fresh or the flavor is not rich or full, that means the fermentation process hasn't run its full course. Twist the cap back on and leave it in your sink overnight. The next morning put it back in the refrigerator for a few hours. You should then be able to enjoy the full-flavor of the kimchi.
Prevent Spills
Like champagne, kimchi naturally builds pressure inside its bottle. Sometimes the pressure is slight, and sometimes it is extreme, causing the cap to bulge. In either case, it is safe to eat. When opening a bottle of King's Kimchi, cover the cap with a paper towel and slowly twist it off in order to allow the gas build-up to release. It is also advisable to open the bottle in the sink in case liquid begins to leak out or spray.
Stuck Cap?
If you unable to open the bottle, tap around the edge of the cap with something hard like the back of a butter knife. If you still are unable to loosen the cap, try turning it upside down for 10 seconds under a warm running faucet. When you turn it back over to try again, be sure to do it over the sink and cover the cap with a paper towel.
In Korea, kimchi was often stored in earthenware pots. It is still often stored that way today, but generally, a refrigerator is used.