brown kimchi still good?
This is my third time making kimchi. First two attempts were highly successful.
This time, half of the surface kimchi has turned brown (see picture).
Beneath the surface, it’s still nice and red, like kimchi is supposed to look.
Questions:
1.) What is this brown-ness?
2.) What caused it?
3.) Should I eat it or throw Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude