is this mold on my kimchi or yeast?
I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is this poisonous and should I just throw it out or should i just remove the top?
It doesn't smell rotten or have any foul odor.
Best Answer
That looks like mould (mold). Kimchi typically only goes mouldy when the vegetables are not submerged, which looks like is happening here, probably because of your choice of container. Use a deeper container like a jar so that all the solids are submerged in the liquid, and continually pack them down so they do not dry out. Alternatively, use a pickling weight or even just a clean pebble. The mould here looks extensive enough to have contaminated the whole container, so you should not eat any of it and throw it away, unfortunately.
Pictures about "is this mold on my kimchi or yeast?"
How do you know if kimchi is moldy?
That's mold, and you should discard it. Kimchi keeps forever (well, years) if and only if it's not exposed to air, meaning there's always enough liquid in the pot to cover the cabbage. If you have bits poking up into the air and you leave them there for days/weeks, they'll dry out and start growing mold.Can you eat kimchi with white mold?
Ever thrown out a jar of kimchi because of those pesky white mold bubbles? Fear not \u2013 it's not mold, it's yeast! Researchers say just skim it off, rinse the veggie, heat it and it's totally safe to eat.What is the white thing on my kimchi?
Kimchi is primarily fermented by lactic acid bacteria rather than yeasts; however, during the later phase of fermentation, when the activity of lactic acid bacteria is decreased, a white colony on kimchi surface is formed by yeasts.What does fermenting mold look like?
What's mold. Mold can be round and fuzzy, blue, black or pink and can appear on the surface of your ferment. It can form when the ferment is exposed to air, if the salt ratio is wrong, if the vegetables and tools aren't clean, if you use chlorinated water, and other things.Identifying Yeast \u0026 Mold in Fermentation
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