Kimchi is a fermented food, so it's okay to keep and eat it for a long time. Sometimes, it's hard to tell whether it has gone bad or if it has just fermented well. However, if you see black, blue, or green mold on the surface, you should discard it immediately. This is because consuming it could lead to toxin intake.

The white particles that appear on the surface of kimchi can be scraped off and eaten. The white particles are not mold but a type of yeast. The official name is 'Golmaji,' which refers to the white film that forms on the surface of high-moisture fermented foods such as kimchi, soy sauce, and gochujang. It has a round shape and a smooth surface.

Kimchi golmaji typically occurs when ▲the refrigerator temperature is high ▲kimchi is stored for a long time without being fully submerged in the liquid ▲the container lid is not properly sealed, allowing frequent contact with air. Fortunately, it is not toxic. According to a study published in the Journal of Microbiology, golmaji on the surface of kimchi is safe to eat. The research team conducted toxicity tests on golmaji, and the results showed no significant toxic reactions. Genomic analysis also did not find any genes related to toxicity. However, if golmaji appears throughout the entire kimchi, it is better to discard it. Golmaji causes the kimchi to become soft and deteriorate in quality.

Green, blue, and black moldy kimchi should not be eaten. This indicates that the kimchi has spoiled and should be discarded entirely. Mold toxins can damage the liver, kidneys, and other organs even in small amounts. It is also not safe to cook and eat it. Mold toxins are heat-resistant and are not completely eliminated even after cooking. Even if the moldy parts are cut out of the kimchi, invisible mold spores or toxins may have spread throughout the entire kimchi. Mold typically appears in green, blue, or black colors and often takes the form of thread-like structures.

To prevent mold from growing on kimchi, it is recommended to cover the kimchi with a hygienic plastic wrap during storage. The kimchi should be completely submerged in its brine to minimize contact with air.

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Kimchi broth is okay.

Blue or black mold

I have never been there, but,

It is full of toxins.

Food that is stored and eaten over a long period, like aged kimchi

It definitely needs to be confirmed.