Mold or yeast on kimchi
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- This topic has 3 replies, 3 voices, and was last updated 4 years, 2 months ago by LeeEiner.
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- August 31, 2019 at 12:57 pm #83407The_yenneParticipant
Hi All,
This is my first time making kimchi, so I am clueless. I made a small batch of radish kimchi, but immediately put it into the fridge. After two days in the fridge, I took it out and placed it somewhere dark. Nothing happened until a week later, when I smelled something sour and fermented in my dining room. When I opened the container, there were lots of bubbles and the usual kimchi smell, but there was also this small portion covered with a whitish, slimy film. I tried to search if the film was mold or yeast, but it didn’t look like any. Maybe it is the beginning of mold / yeast? I include a photo of the kimchi below, with the whitish film at the bottom left area. If anybody can advise what it was and whether the kimchi is still safe to eat, I would appreciate it. I will just keep it back in the fridge for now.
- September 10, 2019 at 8:45 am #83554carolsteffesParticipant
great!
- January 5, 2020 at 1:08 pm #84892LeeEinerParticipant
A white film on top of the brine is fairly common when lacto-fermenting vegetables. It’s yeast, and you can just skim it off.
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