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

It's a fermented food, so is it okay?

 

 

 

Kimchi is a fermented food, so it is okay to keep it for a long time.

Sometimes it's hard to tell if something is spoiled or just well fermented.

 

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 the kimchi after removing the white grains that form on the surface.

The white grains are not mold, but a type of yeast. Its official name is 'golmaji'.

It refers to the white film that forms on the surface of fermented foods with high moisture content, such as kimchi, soy sauce, and red pepper paste.

It has a round shape and a smooth surface.

 

Kimchi gooeyness usually occurs when ▲the refrigerator temperature is high ▲kimchi is stored for a long time without being sufficiently submerged in the broth

▲This occurs when the container lid is not properly sealed and frequently comes into contact with 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 bone marrow.

As a result, no special toxic reaction was observed in the bone marrow.

Genome analysis results also did not reveal any toxicity-related genes.

 

However, if there are any lumps on the entire kimchi, it is better to throw it away.

This is because the bone marrow makes the kimchi soft and reduces the taste.

 

On the other hand, kimchi with green, blue, or black mold should not be eaten.

 

 

 

This means that the kimchi has spoiled, so all of it must be discarded.

Even trace amounts of mold toxins can cause damage to the liver, kidneys, and other organs.

You can't even eat it cooked.

Mold toxins are heat-resistant and are not completely removed even after cooking.

Even if you cut out the moldy part of the kimchi, invisible mold spores or toxins may still be spread throughout the kimchi.

Most molds are green, blue, or black in color and have a thread-like shape.

 

 

To prevent mold from growing on kimchi, it is best to cover it with plastic wrap when storing it.

Kimchi should be completely submerged in the broth to minimize contact with air.