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 adds to the unique flavor of King's Kimchi and gives it a longer shelf life.



A few suggestions to enjoy King's Kimchi at its absolute best...

Storage tips

Not quite ready?

How do I open a jar of King's Kimchi?

To open a jar of kimchi:

Stuck cap?

Other Frequently Asked Questions

1) What is the difference between kimchi, kimchee and kim chee? Kimchi can be spelled a number of different way. We're just glad you enjoy King's Kimchi – spell it however you like! 2) The cap is stuck or bulging. Is it okay to eat? What can I do? A: Fermentation creates natural pressure inside the jar. This sometimes makes the caps bulge or stick a bit. The bulging cap is completely normal, and the kimchi is perfectly safe to eat. Click here for ways to open a stuck cap. 3) The kimchi "bubbles" or sprays out when the jar is opened. Is it safe to eat? A: Yes. Kimchi is a naturally fermenting product that builds pressure inside the jar. When the jar is opened, the pressure releases and bubbles to the surface. 4) Is King's Kimchi vegetarian/vegan? Is it a raw food? A: Our product contains no meat, fish or dairy products. None are added or used during processing. Our kimchi is also never cooked or heated. So, all our ingredients are completely raw. 5) Is King's Kimchi kosher? A: We are investigating this option. If you'd like to know when our product is kosher certified, please email us. 6) The kimchi tastes a little funny. What should I do? A: First, check the "Enjoy By" date. It the date has passed, please discard the product. If the "Enjoy By" date is still more than 5 months ahead, then the kimchi may not have fermented sufficiently. You can leave the kimchi out overnight (in the sink) and replace it in the refrigerator the next day. You should then be able to enjoy the full-flavor of the kimchi. Click here for tips on storage and handling. 7) What can I do after the cabbage becomes soft? A: Kings Kimchi has a shelf life of six months. In the last stages of fermentation, the cabbage may lose it firmness and become soft or wilted. Koreans typically don't discard this kimchi. Instead, it's usually used for soups to add flavor or spiciness. Try this simple and delicious kimchi soup recipe. 8) Where can I find King's Kimchi? Is it available online or in larger sizes? A: King's Kimchi is available in stores nationwide. Check here for where to buy kimchi in your state. King's Kimchi is not yet available online or in larger sizes. If you'd like to email us, we'll let you know when either option is available. 9) Do you make other types of kimchi? A: The Korean Food Academy lists over 100 different types of kimchi made from vegetables like radishes, cucumber, lettuce and green onion. Right now, King's Asian Gourmet only produces the traditional Napa cabbage kimchi in Mild and Spicy versions. 10) What is the recipe for King's Kimchi? A: We appreciate you asking, but the recipe is a proprietary blend of ingredients and spices. So, while we can't share the recipe, we can share its great flavor with each jar of King's Kimchi. 11) Can kimchi cure or prevent bird (avian) flu or SARS? A: The science is still out on kimchi curing avian flu or SARS. The BBC noted a sharp increase in kimchi consumption when thousands of people in Asia contracted SARS. Korea did have one of the lowest incidences of SARS in Asian countries, though the claim was never scientifically proven.





Store King's Kimchi in the refrigerator after opening (30-40F for best results).Each person likes kimchi a bit differently. So, if you open a jar of King's Kimchi and it seems too fresh or the flavor isn't full enough, 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. Then uncap and enjoy the full-flavor of the kimchi.Like champagne, kimchi naturally builds pressure inside the jar. Sometimes the pressure is mild and sometimes it's a bit extreme, causing the cap to bulge. In either case, it's safe to eat... it just takes a little finesse to keep your kitchen clean.1) Hold the jar over the sink. 2) Cover the cap with a paper towel. 3) Slowly twist the lid off to let the pressure release.If the jar won't open, tap around the edge of the cap with something hard (like the back of a butter knife.) If the cap still won't budge, try turning the jar upside down for 10 seconds under a warm running faucet. Then turn the jar back over to try again – just be sure to hold it over the sink and cover the cap with a paper towel.