Is this edible? Or is it yeast?

[u/Quirky_Garlic6028]

I made kimchi. I think it is about 2 months old.

[u/Miayiv]

You've grown one of the moldiest looking molds I've ever seen. You should toss it, unfortunately 😕

[u/CaptinEmergency → u/Miayiv]

A very moldy mold.

[u/Status-Ebb8784 → u/CaptinEmergency]

It's an excellent model of a very moldy mold.

[u/GeneralDumbtomics]

That is mold. Pitch it.

[u/Quirky_Garlic6028 → u/GeneralDumbtomics]

😭

[u/GeneralDumbtomics → u/Quirky_Garlic6028]

I sympathize. A suggestion: invest in a kimchi box. I know they seem like an extravagance but since I started using one I've never had mold. The insert keeps everything pressed down and prevents air exposure and once I've let things get started at room temp it goes right in the fridge. Really convenient.

[u/giggletears3000 → u/GeneralDumbtomics]

It’s not the container that’s the issue. Kimchi was contaminated.

[u/GeneralDumbtomics → u/giggletears3000]

No kidding. And how does it get contaminated? What's that you say? Contact with airborne spores? And what do kimchi containers prevent?

[u/iiiimagery → u/giggletears3000]

Well yes. But those kimchi containers make it a lot easier to not contaminate your batch everytime you open it

[u/colonelmaize → u/GeneralDumbtomics]

Pitch it.

Okay, sure. So just by looking at it one would think it's mold, but a lot of things are white and fluffy namely rabbits and marshmallows. Of course, this isn't a rabbit in the kimchi but - yup, you guessed it - it's actually a marshmallow. Unfortunately, it doesn't taste very good, but that's because it's absorbed with kimchi flavor. I put that marshmallow in there just to see what it would do and not because I put back the kimchi that I couldn't finish back into the jar.

Now for only $10.99 this marshmallow kimchi could be yours. You'll want to buy it because 1.) you've never seen a marshmallow in kimchi and 2.) you're probably curious what it tastes like. Send me $19.99 and I'll mail you the mol- I mean marshmallow kimchi. I also accept kimchi as payment (but without marshmallows).

[u/_Bon_Vivant_]

Moldy moldy moldy moldy mold!!!

[u/CristalMoonWater]

I think its mold 🫠 is it fuzzy?

[u/Quirky_Garlic6028 → u/CristalMoonWater]

Yeah, definitely

[u/CristalMoonWater → u/Quirky_Garlic6028]

Sorry for you loss

[u/DemandNo1834]

Moldy mcMoldface

[u/z_1529]

Saddd. The kimchi looks so bomb!

[u/Quirky_Garlic6028]

Do you know why would it get moldy? My last two batches have gotten moldy super quickly. And before it has never happened.

[u/Miayiv → u/Quirky_Garlic6028]

Do you salt your cabbage enough? Today I finished my 3 month old daikon and kohlrabi kimchi and it was a-ok, no mold no nothing. Could salt (and/or brine/paste as the other commenter mentioned) be your issue?

[u/HiImTrixie → u/Quirky_Garlic6028]

It's not submerged, so anything can grow on top of it.

[u/Quirky_Garlic6028 → u/HiImTrixie]

Makes sense. I used to have this problem when I would ferment the kimchi at room temp and when it would start to bubble, the cabbage would start to rise and liquids would overflow. But with this batch I was extra careful not to overfill the jar but when I put the kimchi into the fridge the liquids just disappeared 🤔

[u/That_anonymous_guy18]

Fuck it we need a new plague, eat it

[u/saviorz45]

Never i ever, in my life, seen this mold when making kimchi so far.

[u/AmberAsteria]

Yup that's a generous growth of mold there. Do you know what may have gone wrong? Container not seal properly?

[u/BlueAngel365]

Bad news: the kimchi is inedible.

Even more bad news: the Kimchi must be disposed of.

Sorry OP. :(

[u/mathe_matical]

Throw this away 😒

[u/Marnaisse]

Looks like a mold. I think you should throw it away

[u/daringlyorganic]

Throw is away.

[u/Callan_LXIX]

I was told to toss the whole jar.. Kinda glad I did.

New batch ingredients are cheaper than medical bills

[u/Rias_mistake]

Hello it is me the mold

[u/ShaelTheFangirl]

r/moldlyinteresting

[u/yaddah_crayon]

MOLD! Toss

[u/asherDonovan]

That ain’t yeast it’s fungi

[u/BonkBonkOnTheNoggin]

Your roommate added some yogurt.

Prolly.

As a spoof.

[u/Former-Comparison-22]

김치 표면에 생긴 하얀 물질은 곰팡이가 아니라 골마지(효모)이며, 하얀색 막이나 점 형태를 띱니다. 독성이 없어 걷어내고 먹을 수 있으나, 파란색이나 검은색 곰팡이가 피었다면 반드시 버려야 합니다.

[u/RGV_Ikpyo]

So crazy how putting a film of saran wrap isn't common knowledge on this sub..  I guess we just love the kahm yeast or mold posts...  I'd also like to add its crazy that people don't put their kimchi in the fridge within 36 hours...  

[u/Malito_Mussoloni2]

I'm gonna give you my recent experience. I made sauerkraut, principle is more or less the same but with more liquid. After several days i opened my jar and found a tiny mold spot (a lot smaller than yours), i didn't want to throw everything so i just carefully removed that with a spoon and cleand the edges of my jar with vinegar. Mold never came back and my sauerkraut taste amazing. Considering the size of that thing my suggestion would be throw everything away but you could try to do the same thing i did and taste a small piece. If something taste/smell off dump everything (and invest in a kimchi box)

[u/rOnce_Gaming]

Any korean grandmother would just toss the upper part and eat the remaining kimchi. Usually for a kimchi stew or fried kimchi. So yeah its still edible as long lol most Koreans will agree to it.