Kimchi freshness question. Help!?

Kimchi in a Korean store are I would say the truest made Kimchi. They taste so different than most Kimchi you get from other store other than a Korean store. Those Kimchis are made more for Western taste. In true traditional Korean Kimchi making they use raw oyster or clams in their mix. This is probably why it tasted so different from what you are used to. In Americanized/Westernized Kimchi, they don't have oyster or clams in their mix.

Kimchi, unless it has mold, should be okay even if is more than a month old opened. There are Kimchi older than a year that are still eaten, and it is still good. Although the taste will change as it gets older.

It means it is older BUT not to worry! There are recipes in Korea that use kimchee that's a decade or more old. The whole point is that it's a process that doesn't need refrigeration. Most restaurants use a lot if kimchee so it's more fresh so the store where you bought it probably just waits until they nearly run out to get more. I am eating a jar that I made 10 months ago just this week. It is actually very good for the digestion. Older kimchee is slightly different tasting and can feel bubbly but it's still excellent. Enjoy!