Canning kimchi using a Sous Vide immersion bath can successfully ‘can’ kimchi without the usual mushiness associated with regular simmering water bath canning. The jars In the Immersion bath are heated to 148F For 2 hrs and 20 minutes. This long and low ’stewing’ effectively kills the bad bacteria without sacrificing the kimchi crunchiness and flavors. In the fridge it should last a year. On a cool shelf, 6-8 months.
