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Q:
I have made kimchi twice now, and I am concerned if my latest batch is safe to eat.
In my first attempt, my kimchi overflowed the sealed jar during fermentation. On my second attempt, I did two and a half times the recipe and had no overflow. It doesn’t smell bad, but I’m concerned as it’s been several weeks now. Is this batch bad? Should I dispose of it?
A:
Your kimchi should be safe. Fermentation has so many variables, and every batch is different. On your first batch, it was probably warmer and fermented quicker. If the second batch had more product, drier cabbage, or less liquid, fermentation could have been slower.
I visited with my Master Food Preserver volunteer who has Korean ancestors, and she said it was hard to spoil Kimchi. It will keep in the refrigerator for months and keep fermenting. They keep it in caves in Korea for years.
Kimchi spoilage and over-fermentation
Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature.
- If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews.
- If any fermentation gets soft and slimy, then it is a sign of spoilage.
Additional resources
- Kimchi Basics, OSU Extension
- Benefits of Fermenting Fruits and Vegetables, UC Davis
- Common issues with fermented fruits and vegetables, UC Davis
- Preparing Fermented Fruits and Vegetables at Home, UC Davis
- Safely Ferment Fruits and Vegetables at Home, UC Davis
Related content
Kimchi Basics - SP-1007
There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.
Mar 2020 |Publication
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