Causes and Symptoms
- Fungi forming on kimchi could pose health risks so it is important to identify the kind of fungus.
- If there is blue, green or black growth on kimchi, the kimchi must be disposed of.
Also dispose the kimchi if there are white spots (Kahm yeast) across the entire batch or if there is mold growing on top of the white spots. - Mold toxins are highly resistant to heat and cannot be completely eliminated through cooking.
Even if you remove the visibly affected parts, mold toxins or spores that cannot be seen with the naked eye could have dispersed throughout the entire batch. - As consuming spoiled kimchi could result in food poisoning, please exercise caution.
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What are the white spots growing on kimchi? (Kahm yeast)
Kahm yeast is a kind of surface yeast that grow using oxygen. As these yeast do not have toxic genes, they are safe for consumption.
They often appear on the surfaces of fermented food such as kimchi, soy sauce, soybean paste, etc.
They often appear on the surfaces of fermented food such as kimchi, soy sauce, soybean paste, etc.
When kimchi is exposed to air, Kahm yeast growth may occur.
When storing kimchi, cover the kimchi with a plastic deli sheet to minimize contact with air. It is best to store the kimchi below 4 °C / 39°F.
Discard the parts with Kahm yeast growth. Press the kimchi down so it is submerged in its juice. Cover the top with a plastic deli sheet to block entry of air.
This guide was created for all models, so the images or content may be different from your product.
