Hey folks I’ve made homemade kimchi for the first time about a month ago and have been storing the Nappa cabbage heads cut into quarters in this Glas jar in the fridge. I followed the recipe by doobiedobap but made it without shrimp paste. I feel like the thicker parts of the leafs taste a little odd (the thinner ones taste just fine) at least from what I am used to (store bought). I am worried that not using shrimp paste or not brining the cabbage heads enough might have caused some harm to my beautiful kimchi. I really don’t want to throw away all my work. The kimchi liquid kinda sits at the bottom of the jar but the top part is covered in paste. Maybe that is the issue? Thanks for your help!
by emmahwe
9 Comments
I don’t see signs of any mold, but this kimchi looks sour, which doesn’t mean it’s bad. It has just aged during the fermentation process. Having said that, if this tastes rancid to you, toss it. You will know immediately if it has turned. If you are just tasting more sourness, then no, it’s not bad.
Can I ask what your process was making this kimchi?
Make kimchi-jjigae!
It doesn’t look bad but I can’t give you a definitive answer without tasting it. If you feel uncomfortable with it, just toss it. If you want to risk it, eat a few and see if it hurts your stomach.
However, it does *look* like prime kimchi to make kimchi jjigae.
Good for Kimchi jigae
Add some pork and Tofu and make kimchee-jjigae! 😋
It’s fine. Make stew if it’s too sour for you.
I have kimchi that are years old. If your kimchi has gone “mi chyuhssuh”, just sit fry it or make kimchi jjigae.
Kimchi get more delicious if you store it in fridge for long time. It doest go bad