Kimchee, a pungent Korean mixture of fermented cabbage (often Napa cabbage) and/or other vegetables, is mostly used as a condiment. Some Korean dishes are built around it. It lasts so long that some deem it immortal. But at some point it starts to deteriorate, and you’ve got to watch for the signs.
Mostly, watch for loss of crispness in larger pieces. When the kimchee gets soggy and loses its whiteness, it’s time to cook it (use in soup, or fried rice).
does kimchee go bad?