When kimchi is stored for a long time, mold sometimes develops, but many people consider mold on kimchi to be a type of probiotics and do not consider it a major problem. However, mold on kimchi can sometimes be harmful to health, so caution is needed.
◇ White color does not affect the body
The white grains on the surface of kimchi are said to be safe to eat,,,,,, while the white grains are easily mistaken for mold, but in fact, they are a type of yeast. The official name is 'Golmaji,' and it is a white film that forms on the surface of fermented foods with a high moisture content, such as kimchi, soy sauce, and gochujang . It is a white film that forms on the surface of fermented foods. Golmaji is produced when yeast reacts with oxygen, and it mainly occurs when the refrigerator temperature is too high, ▲kimchi is stored for a long time without being fully submerged in the broth, or when the container lid is not properly sealed and frequently comes into contact with air. Fortunately, Golmaji is safe to eat from a hygiene standpoint. However, depending on the distribution of grains, if Golmaji appears throughout the kimchi, you should discard it without eating, because Golmaji can make the kimchi soft and lower its quality.
◇ Green, blue, and black are toxins
Green, blue, and black moldy kimchi must be discarded no matter what, and the same applies if mold grows on top of the golden-aged kimchi. Mold in these colors means the kimchi has gone bad, and mold that grows in food produces toxins, and even trace amounts of mold toxins can damage the liver, kidneys, and other organs. Mold toxins are heat-resistant and cannot be completely removed after cooking, and even if you cut off the moldy parts from the kimchi, invisible mold spores or toxins may still spread throughout the entire dish, so unfortunately, you should close your eyes and discard them.
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