Why is my 3 day old kim chee slightly fizzy? did i do something wrong? will i get food poisoning?!
i put napa plus spices, apples, broccoli, carrot, apple cider vinegar, sugar, salt, left if on the counter for 2 and a half days with the cabbage pressed down by a water filled bag!. tastes great but i am just a bit worried about the safety of my batch!.Www@FoodAQ@Com
Answers:
That is fermentation; nothing is wrong!. The fizziness will go away and you won't get food poisoning!. A good store-bought Kim Chee may have fizziness and sometimes the packaging even advises to open the jar over a sink!.Www@FoodAQ@Com
No!.!.!.everything is fine!. Kim Chee will ferment as it pickles!.
Leave it alone and wait!.!.!.!.!.!.!.!.just make sure it stays cool!.
I used to work with an elderly Korean woman who made her own Kim Chee, it was fabulous! She stored it in the basement for 30 days before it was ready and the fermentation had stopped!.Www@FoodAQ@Com
Leave it alone and wait!.!.!.!.!.!.!.!.just make sure it stays cool!.
I used to work with an elderly Korean woman who made her own Kim Chee, it was fabulous! She stored it in the basement for 30 days before it was ready and the fermentation had stopped!.Www@FoodAQ@Com
nope, you're good
it happens naturally so!.!.!.
I love kimchi too!!!Www@FoodAQ@Com
it happens naturally so!.!.!.
I love kimchi too!!!Www@FoodAQ@Com
that is the fermenting process! eat on!Www@FoodAQ@Com