Can kimchi go bad during fermentation?

Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste. If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months.

Does kimchi need to be airtight to ferment?

A mason jar is ideal, though any airtight container should do. I would open the jar over the sink every few days to give it a sniff test and to stir the kimchi around a little bit. Make sure it is always submerged in the liquid.

How do you keep kimchi from exploding?

You don’t want too much air. It encourages the growth of acetic acid producing bacteria/yeast. That can give you very sour kimchi, without the goodness of kimchi-ee flavor. To prevent explosion, just screw the lids on loosely.

Why is my homemade kimchi bitter?

Why does my Kimchi taste bitter/salty? Your Kimchi has probably not fermented enough. Freshly made Kimchi from Korea is known to be slightly bitter and more salty! If you find your Kimchi too bitter for your taste, leave it in the fridge for a day or two for it to ferment more.

Should kimchi bubble when opened?

3) The kimchi “bubbles” or sprays out when the jar is opened. Is it safe to eat? A: Yes. Kimchi is a naturally fermenting product that builds pressure inside the jar.

How do you know fermentation is bad?

An Unsafe Ferment:

1. Visible fuzz, or white, pink, green, or black mold. Get rid of it.
2. Extremely pungent and unpleasant stink. This differs significantly from the normal smell of fermented veggies.
3. Slimy, discolored vegetables.
4. A bad taste.

How do you know if your fermented has botulism?

The symptoms of food-born botulism include weakened facial muscles, drooping eyes, drooling, difficulty swallowing, nausea, vomiting and stomach cramps. It is critical to seek medical attention immediately if you experience these symptoms.

Why did my kimchi mold?

Kimchi keeps forever (well, years) if and only if it’s not exposed to air, meaning there’s always enough liquid in the pot to cover the cabbage. If you have bits poking up into the air and you leave them there for days/weeks, they’ll dry out and start growing mold.