I’m not sure what this could be in the kimchi.
It is definitely not garlic as I blended this up into a paste with the fish sauce.
When I first made this, I left it out overnight and put it in the fridge in the morning. It has been a few months since this, and it mainly stays in the back of the fridge. We always use clean chopsticks so I don’t know what could have caused this.
Any ideas?
by sceneryv
1 Comment
The white spot is created by yeast. It is not toxic. You can wash it off and make some Jjigae.