The cabbage in my kimchi has some black spots. It's not mold since it's on the cabbage itself (I tried to swipe over it with my finger to see if it's mold). Got this kimchi at the Korean supermarket. And it's best by date is the 24 of January. Anyone know what that is?
by UnlashedLEL
11 Comments
Total normal and safe to eat. Purely cosmetic. Google pepper spots on Napa cabbage if you don’t believe me.
Have you ever bought napa cabbage that is not Kim chi?
It’s just cosmetic, sometimes when the cabbage gets stored in an environment that is too cold for too long it can damage the leaves.
100% normal. Eat away.
Looks totally normal
Seriously, those spots are kind of like a comfort for me. They’re always on napa cabbage. 😀
Happens when the growing environment had temp fluctuations
They’re called “pepper spots”, and are purely cosmetic as other people have stated: https://www.tastingtable.com/990081/what-to-do-if-your-napa-cabbage-has-tiny-black-spots/
every nappa have it
Those spots were probably already on the cabbage 🥬 before it was even made into kimchi.
I’ve seen it on plants like bok choy 🥬 and similar produce. I’m sure it’s perfectly fine but I’m no kimchi expert.
no problem. 🙂