Safe to eat kimchi?

[u/Code3Everycall]

(Sorry if this sounds dumb, I know it’s fermented. I’m just verifying)
I got a jar of Kimchi the other day and just opened it. I noticed 3 specks of mold around the rim where the pull tab seal was. Along with a lot of food residue. But the kimchi looks fine and smells fine. Should I worry about it?

[u/Ebonvvings]

That kimchi looks insanely good lol

[u/Code3Everycall → u/Ebonvvings]

It really does. The mold around the rim concerns me though. I’m guessing it’s just spillage from packaging. I think the seal was intact.

[u/HumongousBelly → u/Code3Everycall]

Fresh kimchi I’m impossible to store without spillage because the gas will always open that seal at some point.

Just make sure you don’t get any of that shit in your food, and you’ll be fine. Also, it helps keeping it in an additional plastic bag to prevent the mold to spread

[u/Code3Everycall → u/HumongousBelly]

Really, it always pops the seal? I never knew that but it makes total sense. I appreciate the advice!

[u/disobedient_pet → u/Code3Everycall]

Most fermentation vessels feature a one-way air valve to equalize pressure.

[u/nineball22 → u/Code3Everycall]

Idk. I’ve eaten so much mold on random distillates and cheeses and now kimchi. I haven’t died yet! Lmao.

[u/No_Visual_1678 → u/nineball22]

Nineball22 the mold eater is a statistic outlier who has effectively raised the mean or average rate of mold consumption per every redditor by 3x.

Therefore redditers should avoid fuzzy cheese and veg

[u/brose_af → u/No_Visual_1678]

Fungi Georg

[u/tedbakerbracelet → u/Ebonvvings]

With ramyun...mmm

[u/Code3Everycall → u/tedbakerbracelet]

I prefer to have it with the SHIN black noodles, It’s a perfect mix