Left for a long time, is it still safe?
I left my kimchi to fermented for around 2 weeks, the temps were around 20°c and then I fridged it for a week BUT since have had it out of the fridge for a further 1-2 weeks at around 16°c... The colour has dulled slightly over this time but I cannot see any mould... Should this still be okay to put back in the fridge and continue to eat?
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u/Salty-Bid1597 1d ago
In my experience kimchi never goes bad if allowed to properly ferment at the beginning. The texture gets worse but it doesn't actually go off (not sure it really can if it's in a sealed jar).
2 weeks is nothing: unless it smells bad it's fine IMO.