Top layer of kimchi turning brown

Home Forums General discussion Top layer of kimchi turning brown

This topic contains 1 reply, has 2 voices, and was last updated by  Maangchi 2 years, 9 months ago.

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #50470

    korobatsu
    Member

    I made some (pre-chopped) kimchi a couple of days ago (Sunday), and left it out to ferment at room temperature in Toronto, Ontario, Canada (it’s been between 10-20 °C here for the past few days).

    Yesterday (Tuesday) I checked the containers. Because of all of the air that had been released, the containers were almost overflowing, so I took some kimchi out from each container, pushed everything down, closed the containers, and then left them to ferment a while longer.

    This morning when I got up, I noticed that in the top layer of kimchi, the red pepper flakes had all turned brown. I’m guessing the red pepper flakes oxidized due to exposure to the air … but I’ve never seen that happen before in all of the other times I’ve made kimchi.

    Has anybody had this happen to them or have any insight? Thanks!

    #55226

    Maangchi
    Participant

    Maybe your kimchi is too bland? If so, add some salt or fish sauce to your kimchi and keep in the fridge. Check this out please. http://www.maangchi.com/talk/topic/kimchi-gone-mouldy

Viewing 2 posts - 1 through 2 (of 2 total)

You must be logged in to reply to this topic.

Views: