Found fuzzy white spots on homemade radish kimchi and I’m honestly confused.

I’ve made this many times before so I’m familiar with the kimchi making process. About 6 weeks ago, I made a large tub of it. I usually transfer some into a smaller container for everyday eating and the last time I did that was 2 weeks ago. When it needed refilling, I opened the large tub and noticed fuzzy white spots on parts of the radish kimchi. It wasn’t everywhere, just in a few areas, but I threw the entire batch away. My question is, why on earth would this happen and how do I avoid this from happening again?!

submitted by /u/VegetableRelation701
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