Hello everyone, this kimchi is very old. I don’t know exactly but I’d guess it’s about 3 months old or older.
It developed these black spots some weeks ago is this normal?
It doesn’t realy smell bad but the black spots haven’t been there before.
Hello everyone,
I regularly make kimchi and never had any trouble with it going bad.
Now suddenly my last 3 batches all started to smell bad after about a week & tasted a bit bitter.
At first I thought it was too salty because I left the cabbage in salt brine for too long. Then I tried again and left in the salt brine shorter & rinsed the salt thoroughly. Still went bad.
I have bought new gochugaru because maybe It was „infected“ but it still went bad.
Pls help I miss kimchi