So how long does it usually take for kimchi with live cultures to actually go bad - as in, it tastes terrible or is bad for you (not just becoming a little more sparky, which is great). I get "continuously fermenting" kimchi from the store in its original container and keep it in the fridge. Expiration dates on these packages are laughable, but I do wonder what a reasonable estimate is! (Not that I'm ever struggling to use up a bottle of kimchi)
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