-
Most good kimchi contains no or very little vinegar, I buy Tobagi. Store bought kimchi here is miles apart from homemade in Korea, the level of fermentation is much less. I never concern myself with use by dates, when I make a buy I load up. The same applies to sauerkraut---it doesn't get bad, it gets better!
-
Doesn’t the process turn to vinegar in both Kimchi and sauerkraut? Tastes that way to me, but maybe I am confusing something.
-
Vinegar is acidic acid, with a typical pH of 2.5-3.0. Sauerkraut and kimchi contain lactic acid. Both have similar effect on the palate. Good homemade sauerkraut can get down to a pH of about 3.0. Good kimchi is 4.0 plus. About the same as a tomato.