This kimchi is probably seven months old and I wanted to use it for Kimchi jigae, but I’m worried because it taste a little bit like beer. Is that normal?
by talkaboutpoop
5 Comments
howdoilogoutt
**Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste**.
l1lpiggy
Sour kimchi is good for making kimchi jigae, but I’ve never had alcoholic tasting kimchi. It’s probably okay to eat.
Most Koreans have a tub of kimchi that’s at least a year old somewhere in their fridge.
BigPicture365
As the other redditor said it’s in the process of going bad.
If it hasn’t grew mold on it, you could use it after washing it in water.
Best would be just stir frying it after washing with sesame oil and eat it with bossam.
Or as you said if you want to use it for kimchi jjigae you would have to mix it with fresh kimchi after washing it. but it could give out some off taste, so it’s up to you.
plscrawlouturwindow
Well kimchi is fermented, so it definitely isn’t out of the ordinary for anything fermented to taste like alcohol!
pro_questions
I’ve made pineapple and peach kimchi before (separately) that gets a bit boozy if it ferments for more than a day or two. I think it’s exacerbated by a higher sugar content though, since I’ve never experienced that in any of my other kimchis
5 Comments
**Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste**.
Sour kimchi is good for making kimchi jigae, but I’ve never had alcoholic tasting kimchi. It’s probably okay to eat.
Most Koreans have a tub of kimchi that’s at least a year old somewhere in their fridge.
As the other redditor said it’s in the process of going bad.
If it hasn’t grew mold on it, you could use it after washing it in water.
Best would be just stir frying it after washing with sesame oil and eat it with bossam.
Or as you said if you want to use it for kimchi jjigae you would have to mix it with fresh kimchi after washing it. but it could give out some off taste, so it’s up to you.
Well kimchi is fermented, so it definitely isn’t out of the ordinary for anything fermented to taste like alcohol!
I’ve made pineapple and peach kimchi before (separately) that gets a bit boozy if it ferments for more than a day or two. I think it’s exacerbated by a higher sugar content though, since I’ve never experienced that in any of my other kimchis