I found white spots on kimchi that I bought 2 weeks ago. Is it safe to eat? Maybe for kimchi soup?
I found white spots on kimchi that I bought 2 weeks ago. Is it safe to eat? Maybe for kimchi soup?
by Goooolf
5 Comments
chimugukuru
Sorry, that’s mold. Gotta throw it out. When storing kimchi long term in the fridge, after you take what you need it’s best to but it in a container and press it down until the cabbage is flush with the juice to ensure there aren’t any air bubbles trapped inside as that causes faster spoilage. Always use a clean utensil to grab it. It can keep for months if treated properly.
BJGold
It is no longer edible. How did you store this? A kimchi package that has been opened should be transferred to a sealable container and refrigerated.
soulsofmischiefs
Fungus
KimchiAndLemonTree
It’s called golmaji. A non toxic yeast that firms on the driest part of the kimchi. It takes a long time to form but v normal. Koreans usually save the last leaf of the napa to cover the kimchi so if it does form its easy to move.
Its not very palatable. (Again. Not toxic yeast) and it means your kimchi is super sour so you can wash that off and make kimchi jjigae. The more sour the kimchi the better the jjigae.
lareinemauve
골마지, safe to eat but not particularly nice to look at. Basically edible yeast similar to how white mold on cheese is fine for the most part. Best used for soup; if you don’t want it to form, eat it faster or try to keep it submerged under the liquid
5 Comments
Sorry, that’s mold. Gotta throw it out. When storing kimchi long term in the fridge, after you take what you need it’s best to but it in a container and press it down until the cabbage is flush with the juice to ensure there aren’t any air bubbles trapped inside as that causes faster spoilage. Always use a clean utensil to grab it. It can keep for months if treated properly.
It is no longer edible. How did you store this? A kimchi package that has been opened should be transferred to a sealable container and refrigerated.
Fungus
It’s called golmaji. A non toxic yeast that firms on the driest part of the kimchi. It takes a long time to form but v normal. Koreans usually save the last leaf of the napa to cover the kimchi so if it does form its easy to move.
Its not very palatable. (Again. Not toxic yeast) and it means your kimchi is super sour so you can wash that off and make kimchi jjigae. The more sour the kimchi the better the jjigae.
골마지, safe to eat but not particularly nice to look at. Basically edible yeast similar to how white mold on cheese is fine for the most part. Best used for soup; if you don’t want it to form, eat it faster or try to keep it submerged under the liquid