KimChi

Description

KimChi is a living, continuously fermenting natural product. To keep it alive, it should not be vacuum packed. It goes through a ripening process until the lactic acid formation reaches its peak. Then the KimChi develops its fantastic aroma and slight sparkle. NaNum’s KimChi is sold at exactly this stage of ripeness; ideally, you should keep it cool and consume it within a few days. It doesn’t go bad afterwards, but tends to become increasingly sour, so be sure to store it in the refrigerator to slow down the ripening process.

An opened jar should also be kept tightly sealed in the refrigerator. Squeeze the leftovers in the jar and cover with foil. It is best to wrap the jar additionally in a bag so that the butter does not take on a KimChi taste in the refrigerator (Koreans therefore also usually have a KimChi refrigerator). Of course, the best thing is to leave no leftovers at all.