Is it okay because it's a fermented food?

 

 

 

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's spoiled or just well-fermented.

 

However, if black, blue, or green mold is visible on the surface, it should be discarded immediately.

It can potentially lead to the intake of toxins.

 

The white particles on the surface of the kimchi can be scraped off and eaten.

The white particles 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 gochujang.

It has a smooth surface with a round shape.

 

Kimchi brine is usually when ▲the refrigerator temperature is high ▲the kimchi has been stored for a long time without being fully submerged in the liquid

▲This occurs when the container lid is not properly sealed and comes into frequent contact with air. Fortunately, there is no toxicity.

 

According to a study published in the Journal of Microbiology, the gollma on the surface of kimchi is safe to eat. 

 

The research team conducted toxicity experiments on gold masses.

As a result, no special toxic reactions were observed in the Golmazhi.

No toxicity-related genes were found in the genome analysis results.

 

However, if mold appears on the entire kimchi, it is better to discard it.

Goma-ji makes kimchi soft to reduce fermentation.

 

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

 

 

 

Since the kimchi has spoiled, it must be discarded entirely.

Mold toxins can damage the liver and kidneys even in small amounts.

You can't even eat it after cooking.

Mold toxins are heat-resistant, so they are not completely eliminated even after cooking.

Even if you cut out the moldy part from the kimchi, invisible mold spores or toxins may have spread throughout the entire kimchi.

Mold typically appears in green, blue, black, and other colors, mostly taking the form of thread-like shapes.

 

 

To prevent mold from growing on kimchi, it is good to cover the kimchi with a hygienic plastic wrap when storing.

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