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Sulfur smell

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    • March 23, 2015 at 2:57 pm #60145
      JohnnyG29
      Participant

      Hi Maangchi,

      I love your website and I’ve been following you from the early days. I can’t wait until your cookbook comes out!

      I just made a batch of Nappa Kimchi. I’ve been making kimchi for several months now but this batch has a slight sulfur smell (rotten egg smell). If I let the kimchi air out for a few minutes the smell goes away. Aside from the smell the kimchi tastes normal but the sulfur smell is something new. I’ve added two new ingredients to this batch – the first is a different brand of gochujang (which is easier to find than gochugaru), and I added a touch of Soy sauce powder. Any idea what the smell is? Should I worry about it?

      Keep up the great work!

    • March 25, 2015 at 9:55 am #60181
      Oxide
      Participant

      Sulfur smell is associated with the bacteria that ferments soybeans to make natto. All natto has a sulfur smell. You probably got that bacteria in your kimchi for this batch. It is not harmful but the smell is not pleasent.

      • March 25, 2015 at 11:42 am #60194
        Oxide
        Participant

        I am sorry, I erred. The bacteria that ferments natto has an ammonia smell, not a sulfur smell. I do not know what causes the sulfur smell your kimchi has but I presume the smell is of something decomposing. I would be cautious of nefarious bacteria blooming in the decomposition, if that is what is happening.

    • March 25, 2015 at 1:54 pm #60199
      JohnnyG29
      Participant

      Thanks Oxide.

      I’ve narrowed the smell to the green onions (I think) from other forums. There was a 2 or 3 day period that it was very pronounced but it has gone away. We’ve almost completely finished with this batch with no health issues but still wonder if anyone has had this problem and if I’m right in my assessment. One thing I’ve been doing with my kimchi is that I add broccoli slaw which is a really nice compliment to the kimchi.

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