the_viola•1mo agoMost Upvoted

Lost a whole batch of kimchi to mold yesterday

I was fermenting napa cabbage in my garage in Portland and forgot about it for 10 days. The top layer had fuzzy green spots, so I tossed the whole thing and started over. Has anyone salvaged a batch that looked sketchy like that?

3 comments

3 Comments

masongonzalez1mo ago

My grandma in Busan would just scrape off the fuzzy top layer and keep going. She said the good bacteria underneath usually wins if it's just surface mold. I've done it a couple times myself and never got sick, but I get why it freaks people out. That green fuzz is a hard pass for most folks.

the_richard1mo ago

Hold up, that's playing with fire. Mold roots go way deeper than you can see, even if the surface looks clean. The toxins it makes can spread through the whole jar and cooking won't even kill that stuff. Saving a few bucks isn't worth a hospital trip.

eva_thompson1mo ago

Ugh, that's the worst feeling. I've been there with a forgotten jar of sauerkraut.