I’m pretty disappointed… I made kimchi 5 days ago and have been taking good care of it. Today I noticed there’s this mold like substance on top but I’ve also been reading things about 골마지 (yeast) so I’m confused and need help. I’d be sad to throw this out 😭 I’ve been making Kimchi for years and this never happened
by mads_ie
15 Comments
The green/blue stuff is definitely mold
That definitely looks like mold to me
That’s mold
I wonder if your container has a small crack in it? I dunno why else your kimchi would go bad, esp if you’ve been making it over the years.
Aw, this is such a shame. Did you add enough salt to help preserve it? The recipe I use (Maangchi vegetarian) uses 1tbsp salt per 1lb of cabbage (that’s the salt actually added to the porridge/gochugaru mix, not the salt used when salting the cabbage first).
I made the most recent batch 1 year ago and still have it in the fridge, with no mould.
I’m going to go out on a limb and say you didn’t have enough salt in your brine.
Good luck on your next batch.
That is mould.
The hard lesson I learned from beer brewing is that plastic is only a sanitary surface if you can keep it clean. But eventually it gets scratches in the surface as you wash it that you can’t always see but you also can’t clean out sufficiently, so you get bacterial colonies surviving in there.
If you have used those plastic bins for a long time I would suggest that the containers themselves are the source of the contamination.
I am sorry for your loss
Are you using a clean and dry spoon each time you ration the kimchi out of the container? I know it’s super basic but a friend of mine also grew mould very quickly on her first batch of kimchi and that was the primary culprit.
Not enough salt.
Yep
Yes most definitely
Im afraid you’re right. It’s definitely a mold
That’s definitely mold, but I’m not really sure why it would mold… perhaps the container got contaminated with something before? maybe another mold or food that easily spoils. I also use a plastic container like the locknlock brand, I’d have my kimchi in there for more than 3 months and it’d still be good. I could transfer it in any container and it wouldn’t grow mold.
r/IsThereKimchiInMyMold
There’s a lot of growth up the walls of your container and it looks pretty “messy.” Just a tip — make sure you are wiping down the sides and under the lid! I have the same container and there shouldn’t be any liquid in those areas. I’d personally toss this whole batch + container out and try again, sorry.