Is fermented food okay? If you eat kimchi like this, you'll ingest toxins.

Kimchi is a fermented food, so it's safe to keep for a long time. Sometimes, it can be difficult to tell whether it's gone bad or simply fermented well. However, if you see black, blue, or green mold on the surface, you should throw it away immediately. Because you might end up ingesting toxins.

You can eat kimchi after removing any white grains that form on its surface. These white grains are not mold, but a type of yeast. The official name is 'golmaji', and it refers to a white film that forms on the surface of fermented foods with high moisture content, such as kimchi, soy sauce, and red pepper paste. It is round in shape and has a smooth surface.

Kimchi golmaji usually occurs when: the refrigerator temperature is high; the kimchi is stored for too long without being fully submerged in the broth; or the container lid is not properly sealed, resulting in frequent exposure to air. Fortunately, it is not toxic. According to a study published in the Journal of Microbiology, the ridges that form on the surface of kimchi are safe to eat. The research team conducted a toxicity test on the ridges, and the results showed that no particular toxic reaction was observed. Genome analysis also did not find any genes related to toxicity. However, if ridges form all over the kimchi, it is best to throw it away. This is because ridges make the kimchi soft and reduce its flavor.

On the other hand, kimchi with green, blue, or black mold should not be eaten. This means the kimchi has spoiled, so discard it entirely. Even small amounts of mold toxins can damage the liver, kidneys, and other organs. Cooking the kimchi is also prohibited. Mold toxins are heat-resistant and cannot be completely removed even after cooking. Even if you cut off the moldy part of the kimchi, invisible mold spores or toxins may still be spread throughout the kimchi. Mold is usually green, blue, or black and has a thread-like shape.

To prevent mold from forming on kimchi, cover it with plastic wrap when storing. Kimchi should be completely submerged in the broth, minimizing contact with air as much as possible.

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Kimchi stew is okay,

Blue or black mold

I've never seen it, but

It's full of toxins

Food that can be stored for a long time, like fermented soybeans

I guess I really need to check it out