A jar of kimchi is surprisingly similar to a newborn baby – both need regular burping, or you’ll likely end up with a bit of a mess. Hear us out – while it might sound unappetising, releasing gas is crucial to fermentation. Better out than in, we always say! If you’re new to the world of fermentation, here’s how to burp kimchi and store it properly.

To burp your kimchi simply open the jar or lift the lid… and allow the carbon dioxide produced by the (good) bacteria to escape.

Kimchi is more than just a spicy Korean side dish – this Napa cabbage or daikon radish staple is a living, breathing ferment filled with gut-healing probiotics, and has a life of its own. If you always keep a jar in the fridge, you’ll know there’s one step you can’t skip: burp kimchi.

Burping is the easiest part of maintaining a ferment, but it’s also one of the most important steps – kombucha brewers who’ve dealt with ‘booch bombs’ will agree! The objective is to release gas to avoid leakage or prevent the jar from cracking. To burp your kimchi simply open the jar or lift the lid, depending on the container, and allow the carbon dioxide produced by the (good) bacteria to escape. There are a few other things to consider, but that’s pretty much the gist.

What Happens If You Don’t Burp Kimchi?

Kimchi is an ‘active ferment,’ meaning it’s alive with beneficial bacteria – specifically lactobacilli. These bacteria thrive in an oxygen-free environment and convert the natural sugars in the vegetables into lactic acid, giving kimchi its signature tang and delicious, ferment-y flavour.

When fermenting kimchi, the process generates gases, like carbon dioxide, which need a way out. If you don’t burp the jar or container, you risk a potential explosion of kimchi brine/juice (quite the mess!) due to the pressure buildup. It might not sound like it, but this gas release is a sign of a healthy fermentation process; it’s what makes kimchi such a powerful probiotic food. Those beneficial bacteria are great for your gut health, aiding digestion and boosting your immune system. The health benefits are fantastic, but when it comes to storage, you should avoid major leaks caused by overfilling the jar, placing it in high temperatures and storing it in flimsy containers.

As the fermentation process accelerates, the excess gas forces liquid out through the seal – the only way out is up!

If making kimchi, don’t overfill the jar, unless you want to clean up a big mess. When kimchi is packed too tightly or filled to the top, there’s not much room within the jar for the gases to expand. As the fermentation process accelerates, the excess gas forces liquid out through the seal – the only way out is up! Also, as a result of warmer temperatures, fermentation speeds up, causing more gas production in a shorter time.

If kimchi is stored in a warm environment, the pressure increases rapidly, leading to leaks. Similarly, when the lid or seal isn’t tight enough to withstand the pressure, or the container itself isn’t designed to handle the gas buildup, it begins to seep, leaving a gross odour in your fridge – the last thing you want to deal with. Thankfully, when you burp kimchi, it helps prevent this by releasing the trapped gas, reducing pressure inside the jar.

How to Store Kimchi Properly

Whether homemade or store-bought, how you store kimchi plays a major role in its shelf life and flavour development…

• Room Temperature Storage: If left at room temperature, kimchi will continue to ferment rapidly. This will make it tangier and more sour over time. However, room-temperature kimchi should only be kept out for up to one week before it becomes over-fermented and potentially unsafe to eat. Ensure the jar is sealed tightly and remember to burp it daily
• Refrigeration: Kimchi is happiest in the fridge, as the cold slows down fermentation and preserves its crisp texture and balanced flavour. Once opened, kimchi can be kept for about three to six months in the fridge. In some cases, it only lasts a month. During this time, the flavour will continue to evolve, becoming more complex and tangier. Store your kimchi in a glass jar or a BPA-free container with a tightly sealed lid. Don’t forget to leave a little space at the top of the jar for gas expansion.

Want more? Learn all you need to about cabbage & sulphur-rich foods. 

Make your own batch of white kimchi with this recipe or try our favourite kimchi recipes.