My whole batch of kimchi turned pink after 3 days and everyone said to toss it

I followed my usual recipe with napa cabbage and gochugaru, but my kitchen was warmer than usual, around 75 degrees. I kept it going for a full week and it tasted fine, just a little extra tangy, which I actually liked. Has anyone else had a color change that didn't mean the ferment was bad?

2 comments

2 Comments

david1236d ago

Honestly people get way too scared about color changes in ferments. Pink can just be a weird thing that happens, especially if it's warmer. If it smells okay and tastes fine to you, it probably is fine. My grandma would have just shrugged and kept eating it.

sanchez.mary6d ago

Honestly, my last batch looked like a science experiment gone wrong but it was totally fine.