Should I ditch this kimchi?

[calmama]

I made a batch of kimchi approx two years ago. I still have three unopened mason jars of it in the fridge. Pretty sure I would have sterilised etc correctly but it’s all lost in a bit of a COVID blur. Any idea if it’s still safe to eat?

If you made it correctly, it smells and looks ok, it is probably fine. I would try a little and see how you go. I’ve eaten kimchi that is about a year old and it was still in perfect condition.

Should be fine. It's a preservation method, after all. Should have mellowed.

Thanks, guys. I’ll be the guinea pig and try it first before I give to anyone else!