I’ve made Kimchi maybe 8 times and never had a problem, but this batch tastes like rancid butter at the top of the jar, if I throw away half the jar the bottom tastes OK. Its still crunchy and there is no mold, and the jars had enough brine in them same as other times. Maybe the brine was stronger this time I’m not sure. Why would it taste bad and how can I do it right next time? Is it safe to eat the rest of the jar?
by 5guys1sub
1 Comment
It sounds like it’s safe to eat the bottom part but it’s hard to say what happened. Was the top exposed to air? This would happen if it was undersalted typically.