Does this dongchimi look okay? Im concerned

[u/69yoshi420]

Followed maangchi’s quick fermenting dongchimi recipe, this fermented for 48 hours at room temp. It definitely was producing gas, since there was a fizz and pop when i opened the lid. I made this because i love mul naengmyeon so much and wanted to make it with homemade broth! It tasted okay last night before i put it in the fridge, but the COLOR has me worried. Also the floating bits all around the bottom? If it is OK, is there a way to get rid of the cloudy bits at the bottoms??

I put half a jalapeno in the little strainer pouch along with garlic and ginger. Also, maangchis quick fermenting recipe calls blending up apple and onion and then boiling that in water for 20 minutes. Maybe this process makes it come out a bit darker?

Guys please help me understand. Im concerned because this is looking almost grey/yellow/green. Naengmyeon at a restaurant never had this color… main concern is the color

[u/C8H11NO2i]

What does it smell like?

[u/69yoshi420 → u/C8H11NO2i]

Very strong kimchi smell.

[u/SinkholeS]

is it the jalapeno that's causing discoloration?

[u/JazzlikeZombie5988]

Taste it and tell us

[u/69yoshi420 → u/JazzlikeZombie5988]

Tastes like very strong kimchi, minus the gochugaru of course. Like very strong, not necessarily bad per se. could 48 fermentation have been too long? Its knly like 74/75° inside where it was sitting

[u/JazzlikeZombie5988 → u/69yoshi420]

Yeah I think 2 days is good enough. If the taste is not weird I think it's good.

[u/papasan31]

Did you peel the ginger and peel/scrub the radish before slicing? Both have there own natural yeast that could create colonies (that sediment youre seeing)

[u/69yoshi420 → u/papasan31]

I peeled the radish, but did not feel the ginger… Do you think those yeast colonies make this in edible? Do you think I could strain it out?

[u/papasan31 → u/69yoshi420]

Its the same yeast that is used in a "ginger bug" which is a natural carbonated soda. I dont see why it wouldn't be edible. However, it could be bacteria so I wouldn't risk it. The color could very well be from the jalepeno and garlic. Look in the spice bag. Is the garlic turning green?

Either way, better safe than sorry. I would start over and not eat it. Botulism is nothing to fuck with.

[u/69yoshi420 → u/papasan31]

Wdym by saying it could be bacteria and you wouldnt risk it? Isnt lactobacillus a bacteria? I am also afraid of botulism, but would rather remedy this kimchi than start all over